How to Make Ghost Cupcakes

Directions

1. Prepare the cupcakes: In a stand mixer, cream together 1 1/2 sticks of softened butter, 1 3/4 cups granulated sugar, 2 eggs, and 1 tablespoon vanilla until smooth. In a separate bowl, whisk 2 3/4 cups flour, 1 tablespoon baking powder, and 1/4 teaspoon salt. Gradually add the flour mixture to the butter mixture, alternating with 1 1/2 cups half-and-half, mixing after each addition. Scrape the bowl and beat on high for 1 minute. Remove one-third of the batter to another bowl and stir in about 1/4 teaspoon purple food coloring gel, leaving it swirled—do not fully mix. Line 24 muffin cups with liners. Fill each halfway with plain batter, then top with the swirled batter until each liner is about three-quarters full. Bake at 350°F for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
2. Make the frosting: In a stand mixer with the whisk attachment, beat 2 sticks of softened butter until light and fluffy. Add 1 cup vegetable shortening and mix well. Mix in 2 tablespoons heavy cream on low, then gradually add 2 pounds powdered sugar. If the frosting is too thick, add 1–2 more tablespoons of cream. Drop in 4–5 drops of purple food coloring gel and pulse the mixer on and off a few times to create swirls—do not fully incorporate the color. Refrigerate until needed.
3. Prepare the fondant ghosts: On a piece of parchment paper, roll out white store-bought fondant until thin. Use a metal icing spatula to cut out 4-inch scalloped circles—one per cupcake. These will be the ghost bodies. Set aside on the parchment.
4. Assemble the ghost cupcakes: Once the cupcakes are cool, transfer the frosting to a piping bag fitted with a large tip. Pipe a tall swirl onto each cupcake. Gently press one large marshmallow onto the top of each swirl to secure it. Drape a fondant ghost over each marshmallow. Add two small black candy disks as eyes, pressing lightly. Serve immediately for best texture.