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Easy Adorable Ghost Vanilla Cupcakes Recipe

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These adorable ghost vanilla cupcakes with marshmallow fondant are perfect for Halloween or any occasion. The soft vanilla cake and easy-to-make marshmallow fondant create a cute and delicious treat that comes together in under an hour.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (120ml) milk, at room temperature
  • 10 ounces (about 40 large marshmallows or 4 cups mini) marshmallows
  • 2 ½ cups (300g) powdered sugar, plus more for dusting
  • 2 tablespoons water
  • 2 tablespoons vegetable shortening, plus more for hands
  • ½ teaspoon vanilla extract (optional)
  • Black gel food coloring or black food-safe marker
  • Edible glitter or luster dust (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. With mixer on low, add flour mixture in three additions, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly among cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, make marshmallow fondant: Place marshmallows and 2 tablespoons water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth (about 1½-2 minutes total).
  9. Stir in vanilla extract and 1 tablespoon vegetable shortening until melted and smooth.
  10. Sift about half the powdered sugar over the marshmallow mixture and stir with a rubber spatula until too stiff to stir. Grease hands with remaining shortening and knead in remaining powdered sugar until smooth and pliable. Wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes.
  11. Lightly dust a clean work surface with powdered sugar. Roll out fondant to about ¼-inch thickness. Use a 3-inch round cookie cutter or glass to cut out 12 circles.
  12. Working with one cupcake at a time, gently drape a fondant circle over the top, letting it fall naturally around the edges to create wrinkles.
  13. For eyes, dip the end of a chopstick or small round piping tip into black gel food coloring and press two dots onto the fondant, or use a black food-safe marker to draw eyes.
  14. Let assembled ghost cupcakes sit at room temperature for about 15 minutes to set. Serve or store.

Notes

Don’t skip the room temperature ingredients. Measure flour correctly by spooning and leveling. Let fondant rest for 30 minutes before rolling. Keep hands greased with vegetable shortening when handling fondant. Make ahead: fondant can be made up to a week in advance and stored wrapped at room temperature. Store assembled cupcakes in an airtight container at room temperature for up to 3 days. Do not refrigerate.

Nutrition

Keywords: ghost cupcakes, vanilla cupcakes, marshmallow fondant, Halloween cupcakes, easy cupcake recipe, adorable ghost cupcakes

Find it online: https://twirltaste.com/easy-adorable-ghost-vanilla-cupcakes-recipe/