Marshmallow Fondant and Ghost Cupcakes

Aren't these ghosts the cutest thing? They are so easy to make. We made these two years ago and I almost forgot about them.  I'm so glad I didn't!

Start off by making some yummy cupcakes.

I love using Cream Cheese frosting!  (Recipe is at the end of the post.) It's my all time favorite!

And we dyed it green.

To make the ghosts, we stacked two mini reeses peanut butter cups on top of each other followed by a whopper.  We "glued" them together with the frosting.

Next, we rolled out some fondant (Recipe is at the end of the post) and cut them into circles.  Don't forget to put down some extra powdered sugar when rolling out the fondant.  We cut out little circles for the eye and the mouth.  And then we draped the fondant over the "ghost tower".

 

We had an assembly line for the kids to walk down and put together their ghosts.  They thought it was the neatest thing!  

Perfect for a fun Halloween activity.

Cream Cheese Frosting

1 package Cream Cheese (softened)

1 cube butter (softened)

1 tsp. vanilla

Powdered sugar

Mix together the  cream cheese and butter.  Slowly add the powdered sugar until you reach the desired consistency.  Add the vanilla.

Marshmallow Fondant 

My sister-in-law and I went to a cupcake class a couple years ago and was introduced to this fondant recipe.  It is easy to make and tastes good too!  I've kept in stored in my fridge up to a year and use it whenever I need it.

16 ounces white mini- marshmallow (use a good quality brand)

2 to 5 TBS water

2 pounds powdered sugar

1/2 cup Crisco shortening or butter (you will be digging into it so place it in a very easily accessed bowl)

Note: This first stage can get very hot, so please be careful

Melt marshmallows and 2 TBS of water in a microwave.  Stirring every 30 seconds until melted.

It usually takes about 2 1/2 minutes total.  Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Grease your hands generously (palms, backs and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow and powdered sugar in the middle.

Start kneading like you would bread dough. It will be hot, so be careful!  You will see why you grease your hand at this point!

Keep kneading, this stuff is very sticky at this stage!  Add the rest of the powdered sugar and knead some more.  Re-grease your hands and counter when the fondant starts sticking.  If the mix is tearing easily, it is too dry, so add water (about 1/2 TBS at a time and then knead it in).  It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cupcakes.

Store in ziplock bag in the refrigerator.