These ghost cupcakes are perfect for a Halloween party, whether you’re young or just young-at-heart! The ghost are made by simply piping some fluffy marshmallow icing and adding eyes. We used Wilton’s Candy Eyeballs for the eyes, which made decorating fast and easy. We were done decorating in under 5 minutes!
To add an extra Halloween touch (and extra flavor!), we decided to fill the cupcakes with a homemade raspberry sauce. The result was an adorable and slightly gorey cupcake – perfect for Halloween!
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 1 teaspoon sea salt
- 1 3/4 cups granulated sugar, divided
- 1 cup buttermilk
- 10 tablespoons unsalted butter, melted and cooled
- 3 tablespoon vegetable oil
- 2 teaspoons vanilla extract
- 6 egg whites, divided
- 1 1/2 pints (18 ounces) raspberries
- 1/2 cup sugar
- 1/2 cup water
- 3 tablespoons meringue powder
- 1/2 cup cold water
- 2 cups granulated sugar
- 1/3 cup water
- 1/4 light corn syrup
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon sea salt
- Preheat oven to 350ºF and line 24 muffin tins with cupcake liners.
- In a large bowl, stir together the flour, baking soda, baking powder, salt and 1 1/2 cup sugar.
- In another bowl, whisk together the melted butter, oil, buttermilk, vanilla and 3 egg whites.
- Pour the liquid mixture into the bowl of dry ingredients and stir until combined.
- In a mixer fitted with the whisk attachment, beat the remaining 3 egg whites on medium speed until they are foamy. With the mixer still on medium speed, pour in the remaining 1/4 cup sugar. Beat on high speed until stiff peaks form.
- Fold in 1/4 of the whipped egg whites into the batter until just incorporated. Repeat in batches until the rest of the egg whites are incorporated. Divide batter evenly between the 24 cupcake liners. We used an ice cream scoop to ensure that all of the cupcakes were the same size.
- Bake for 19-20 minutes, rotating the pans halfway through the cooking time. The cupcakes are done when the tops are slightly firm when touched.
- Cool cupcakes completely before filling and frosting.
- Combine raspberries, sugar and water in a medium saucepan.
- Bring to a boil and cook for 8 minutes, until the sugar is dissolved.
- Remove from heat and let cool completely.
- Pour the mixture into a blender and puree until smooth. Use a fine-mesh colander to discard the seeds and solids.
- To fill your cupcakes, create a hole in the center of the cupcake to give the space for the filling. One option is to use paring knife to cut a hole in the center of the cupcake that goes down about 3/4 of the way to the bottom, and scoop out the little piece of cupcake. Another easier option would be to use this cupcake corer.
- In the clean and dry bowl of a stand mixer, whip the meringue powder with 1/2 cup cold water. Whip on high speed until stiff peaks form.
- In a medium saucepan, combine the sugar, 1/3 cup water, corn syrup, vanilla and salt. Bring the mixture to a boil and cook for 4 minutes.
- With the mixer running on high speed, carefully pour the hot sugar mixture into the mixing bowl. Continue beating on high speed for 4 minutes.
- Use a piping bag fitted the a #12 decorating tip to create a swirl on top of the cupcake. To create the pointed top, decrease the amount of pressure on the piping bag and lift up. Once you get the hang on it, it's quick and easy. Place two Wilton Candy Eyeballs on each "ghost".
Serve your cupcakes as soon as possible to ensure that your icing stays fresh and fluffy.
Happy Halloween! Be sure to tag your cupcakes with #styleandspice so we can see your instagram photos!
Disclaimer: This post contains affiliate links. I was not paid to endorse any of these products, and all opinions are entirely my own.