Halloween Ghost Cupcakes

Ingredients & Tools
Instructions

Instructions

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Make ghosts. Melt Candy Melts candy according to directions on the package.
Prepare cake board with waxed paper and tape. Using spatula, swipe melted white candy left or right, about 2-inches long. Chill until set, about 5 to 10 minutes.
Bake cupcakes. Using your favorite recipe or mix, bake and cool chocolate cupcakes in white liners.
Tint frosting. Tint 1/4 cup white frosting black using black icing color. Tint 1 cup white frosting light royal blue using Royal Blue icing color. Tint 1 cup of frosting light magenta, 1 cup light lavender, and 1 cup light seafoam using color combinations.
- Combine Rose icing color and Violet icing color to get Light Magenta.
- Combine Violet icing color and Rose icing color to get Light Lavender.
- Combine Kelly Green icing color and Royal blue icing color to get Light Seafoam.
Prepare decorating bags. Prepare 4 decorating bags with attached 2A tips separately with light magenta, light lavender, light seafoam and light blue icing. Prepare one decorating bag with tip 3 and black icing.
Decorate candy ghosts. Using piping bag with tip 3 and black icing, pipe dot eyes on each ghost.
Decorate cupcakes. Using bags prepared with tinted icing and 2A tips, pipe a swirl on each cupcake. Sprinkle immediately with sparkling sugars. Carefully position one ghost on each cupcake.

Notes

- Keeping cupcakes super moist: Icing acts as a seal to help the cupcakes retain moisture. Cover as much of the exposed top as possible with icing, especially if the cupcakes need to sit out uncovered for a long period of time.
- Use a cookie scoop or decorating bag to more evenly fill the pan cavities for more uniform cupcakes.
- Candy Melts candy ghosts: If the Candy Melts are too thick, use EZ Thin Dipping Aid to get a better consistency. For easy removal, run a spatula under the wax paper to loosen.

How To

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