Rating: 3 stars
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  • 1 Rating
Source: Midwest Living

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Recipe Summary test

prep:
1 hr
total:
1 hr
Yield:
18 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Frost cupcakes and set aside. Lightly dust work surface with cornstarch and roll fondant a little thinner than 18 1 1/2-inch rounds and 18 4-inch rounds with cookie cutters. Knead scraps together and reroll, as necessary.

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  • Insert the stick of a lollipop into a block of Styrofoam (or half a potato or apple) to hold it steady. Place one 1 1/2-inch fondant round over lollipop and pinch to close. Then place larger fondant round over the smaller one, pleating to make a ghost shape. Repeat for all lollipops. Place a ghost in the center of each cupcake by inserting the stick into the cake. Pipe black eyes on each.

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