It’s almost time for Halloween! Time to indulge in these boo-tiful Ghost Cupcakes.
Don’t worry, these ghouls are extremely sweet – literally!
I’ve been in the Halloween spirit since the beginning of fall. Call me crazy, but Halloween treats desserts me the same amount of joy as holiday baking does.
For this year’s spooky celebrations, I decided to whip up a batch of Ghost Cupcakes. Don’t worry, they’re not as creepy as they sound! Made up of meringue cookies and smooth buttercream frosting, they’re sweet to look at as much as they are to eat.
If you’ve been reading Fabulous Habits for some time, you’ll know that I love to bake. I live for it; I am so incredibly passionate about it. My mind is constantly churning and thinking of new ideas for my next best treat. It’s come to the point where Joe questions when I haven’t baked in over a week.
As a Canadian, I’m lucky enough to have a Bulk Barn right around the corner from my house. I’m not a huge believer of love at first sight, but my first visit to their store had me thinking otherwise. As a seasoned home baker, Bulk Barn is the ultimate dream. You can purchase as much or as little as you like from a wide range of ingredients. Sure, I bulk up on confectioners’ sugar and chocolate chips on my weekly trip. But sometimes, recipes call for ingredients I don’t use on the daily (like spelt flour and coconut sugar). This is where Bulk Barn comes in. They offer almost everything for your baking endeavours, plus you can choose exactly how much of it you want.
My Ghost Cupcakes recipe is one for the books. While most bakers opt to bake Ghost Cupcakes with marshmallow frosting, I decided to take another route. When I bake cupcakes, I like to add a sprinkle of uniqueness, like fondant shapes and unexpected ingredients. For this particular Halloween dessert, I decided to use meringue cookies as the main star.
I headed to Bulk Barn with my containers to gather all the ingredients for these Ghost Cupcakes. Yup, containers: Bulk Barn is super eco-friendly and encourage the use of reusables whilst shopping at their stores! Here’s how to make Halloween ghost cupcakes for your upcoming spooky festivities:
How to Make Ghost Cupcakes
Ingredients You’ll Need
One dozen of your favorite chocolate cupcakes (My surefire chocolate cupcake recipe can help you out!)
For the Buttercream Frosting
1 stick unsalted butter, softened
2 cups confectioners’ sugar
1-2 tbsp milk
Purple gel food coloring
Yields: 12 decorated ghosts
Preheat oven to 200 degrees F and line a baking sheet with parchment paper. Set aside.
Pour egg whites in a large bowl and using an electric mixer, start beating it on low.
Add cream of tartare.
Slowly add sugar and gradually increase mixer to its highest speed.
Continue mixing until mixture turns bright white and forms semi-stiff peaks.
Scoop meringue mixture into a piping bag with Wilton tip #12 attached.
Pipe out meringue mounds on lined baking sheet – to do so, create a base about 1 inch in diameter and continue piping until it’s about 2 inches high, pulling and quickly releasing your grip on the icing bag to create a pointed tip.
Bake for 2 hours. Once time is up, turn off the heat on the oven and leave inside for an additional 30 minutes.
As the meringue bakes, prepare your buttercream frosting – to start, add butter, confectioners’ sugar and milk into a large bowl.
Use an electric mixer to beat together all ingredients.
Once everything is well-incorporated and smooth, add one small drop of violet gel food coloring. Continue to mix until the buttercream is completely tinted purple.
Scoop out the buttercream into a piping bag with Wilton tip #12 attached. Frost each cupcake.
Remove meringue from oven and allow to cool for a few minutes.
Attach Wilton tip #3 on black decorating frosting and pipe out eyes and mouth on each meringue cookie.
Place one meringue ghost on each cupcake. If there are any extras, serve alongside the cupcakes.
What do you think of these Halloween treats? These Ghost Cupcakes are the perfect addition to any spooky-sweet table. Do you like the fact that we used meringue instead of buttercream to create the ghosts?