sugar ghost cupcakes
PREP: 3 HOURS
BAKE: 20 MIN. + COOLING
YIELD: 2 DOZEN
Mysie Sabin //
FRANKLIN, WI
A group of neighbor kids helped me
make these cupcakes for a bake sale,
though I have no doubt that most of
the treats never made it that far!
1 pkg. (18-1/4 oz.) chocolate
cake mix
FONDANT:
Prepare and bake cake mix accord-
ing to package directions for cup-
cakes; cool completely on wire racks.
1 pkg. ( 16 oz.) miniature
marshmallows
4
to 5 Tbsp. water
1 pkg. (2 lbs.) confectioners’
sugar
In a large microwave-safe bowl,
combine marshmallows and 2
Tbsp. water. Microwave, uncov-
ered, on high for 1-1/2 to 2 minutes
or until melted, stirring every 30
1/2 cup shortening
seconds. Stir in three-fourths of
DECORATING:
1 can ( 16 oz.) vanilla frosting
the sugar; turn onto a work surface
coated with 3 Tbsp. shortening.
Guests young
Blue, orange and green paste
food coloring
Knead until smooth and pliable,
gradually adding remaining sugar
and shortening. If necessary, moist-
en with remaining water. Wrap
fondant in plastic wrap to prevent
it from drying out.
To decorate, set aside 1/4 cup
frosting. Tint remaining frosting
blue; frost cupcakes.
For directions on making the
cupcake toppers, see page 78.
EDITOR’S NOTE:
This recipe was tested in a
1,100-watt microwave. This recipe was tested
with Kraft brand marshmallows. fright and old will scream for more with these spooky Halloween goodies nıght
Miniature peanut butter cups Malted milk balls Clear vanilla extract
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