Ghost Cupcakes (2 Recipes)

1. Bake cupcakes according to package or recipe instructions. Allow to cool completely.
2. If starting with cake mix, prepare the cake mix according to box directions. Fill a lined muffin pan with the batter, so each cup is halfway full. Bake for 15-20 minutes and check with a toothpick for doneness.

Frosting Swirl Ghosts

1. To make the vanilla buttercream, beat butter until smooth and creamy. Add the powdered sugar, vanilla, and cream and beat for 2 minutes, scrape sides of bowl, continue mixing until stiff peaks form. If needed, add more powdered sugar until it has a thick enough consistency.
2. Use a frosting decorating bag with large round tip to pipe a tall swirl of white frosting on top of each cupcake.
3. Press mini chocolate chips into the frosting to make eyes.

Fondant Ghosts

1. Spread a layer of chocolate frosting on top of each cupcake.
2. Roll out white fondant about 1/16 inch thick on a piece of parchment paper (or a clean surface lightly dusted with cornstarch)
3. Cut out circles that are 4 inches in diameter. A wide mouth mason jar ring or cookie cutter can work for this step.
4. Unwrap a lollipop and place the top in the center of the circle of fondant. Gently press the fondant down around the lollipop to create a ghost shape.
5. Press mini chocolate chips into the fondant to make eyes.
6. Press the lollipop stick into the center of your prepared cupcakes so the ghost stands upright.