Sugar Ghost Cupcakes Food

GHOST CUPCAKES

Steps:

• Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners; set aside.
• In a large bowl, beat cake mix, eggs, water, oil, and vanilla extract with an electric mixer on medium speed for 1 minute. Increase mixer speed to high and beat for 2 minutes. Add food coloring; mix well. Evenly divide batter among muffin cups.
• Bake until a wooden pick inserted near the center comes out clean, about 18 to 22 minutes. Remove from oven and cool in pan for 10 minutes, then remove to wire rack to cool completely.
• Place Creamy Marshmallow Frosting in a pastry bag fitted with a large round tip. Pipe frosting onto cupcakes. Garnish with fondant ghost. Store covered in refrigerator for up to 3 days.
• In a large bowl, beat cream cheese until smooth, about 3 minutes. Add confectioners' sugar and vanilla and beat until combined. Add marshmallow crème and beat until creamy, about 2 minutes. Add whipped topping and beat until combined. Use immediately or store covered in refrigerator for up to 3 days. If refrigerated, allow to come to room temperature for 30 minutes and beat with an electric mixer until smooth and creamy.
• Lightly dust a work surface with confectioners' sugar. Roll out fondant to 1/8-inch thickness.
• Using a 2-inch round cutter, cut rounds from fondant.
• Roll out fondant circles smoothly into oval shapes.
• Using your index finger, mold oval over finger, creating a ghost form.
• Using your fingers, shred or tear the ends of the ghost. Set on parchment paper to dry, at least 4 hours.
• Pipe eyes with black gel icing; allow 30 minutes to dry.

GHOSTLY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a bowl. Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium-low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
• Divide the batter among the muffin cups, filling each three-quarters full. Bake, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Using a serrated knife, trim off the tops of the cupcakes so that they are flat.
• Place the dark chocolate and white chocolate chips in two separate bowls. Add 4 teaspoons coconut oil to the dark chocolate and the remaining 1 1/2 teaspoons coconut oil to the white chocolate. Melt each bowl of chocolate in the microwave at medium power, stirring every 30 seconds, until just liquid and smooth.
• Working with one cupcake a time, spoon 1 heaping tablespoon of the dark chocolate on top, spreading it evenly over the top with the back of the spoon. While the dark chocolate is still liquid, spoon 1 teaspoon of the white chocolate in the center of the cupcake. Drag a toothpick or skewer through the center of the white chocolate outward to form a "tail." Repeat with the remaining cupcakes.
• Rewarm the dark chocolate until liquid again, if necessary. Scrape the chocolate into a resealable plastic bag, snip off one corner and pipe small dots of dark chocolate on the white chocolate ghosts to form 2 eyes. Pipe a third dot twice as big to form a mouth. Let the chocolate set for 10 minutes before serving.

HALLOWEEN GHOST CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chocolate chips. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In large microwavable bowl, microwave candy melts as directed on package. Place 1 marshmallow on top of each cupcake. Spoon melted candy over marshmallow to cover, letting excess drip down onto cupcake. Cool slightly. Press in 2 chocolate chips near top of each ghost for eyes. Let stand until set, about 15 minutes.

GHOST CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350°. Line 24 muffin cups with paper liners.
• Combine the cake mix, coffee, melted butter, and eggs in a large bowl. Beat with a mixer at medium speed for 2 minutes. Stir in the mini chocolate chips. Spoon the batter evenly into the muffin cups, about half full. Bake the cupcakes according to time on the package directions, or until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pans for 5 minutes, then transfer the cupcakes to wire racks to cool completely.
• For the frosting: Beat the butter in a large bowl with a mixer at medium speed until creamy, about 2 minutes. Gradually beat in the powdered sugar at low speed. Beat in the vanilla. Increase the speed to medium and beat 2 minutes or until light and fluffy. Gradually beat in cream on low speed. Increase speed to medium and beat 1 minute or until fluffy.
• Spoon the frosting into a large pastry bag fitted with a large, round piping tip (about 1/2 inch in diameter). Pipe the frosting in 3 stacked flat round dollops, with the base dollop around 2 1/2 inches in diameter and the top dollop around 1 inch in diameter.
• Place 2 of the mini chocolate chips at the base of each of the top frosting dollops as the ghost's eyes. Store in a cool place until serving, or refrigerate for up to 24 hours, then remove 1 hour before serving.