Halloween Cupcakes using Fondant
Remember when Megan and I had the chance to play with fondant thanks to the lovely people at King Arthur Flour? While we were at it, we figured it would be fun to do some Halloween cupcakes decorated with fondant. Megan had wanted to do the ghosts and I suggested adding the mummies as well.
Since I baked up our cake layers, Megan baked the cupcakes and made the frosting. The mummies were pretty simple to assemble. We spread a small amount of buttercream on top of the regular sized vanilla cupcakes. Then, fondant was rolled to a thin thickness. We used a knife to cut thin strips of fondant to lay on top of the buttercream. There’s really no rhyme or reason to how you lay them on there, I stuck with straight lines and an X across the bottom. I was sure to leave a small opening for the chocolate eyes.
The ghosts came up next. Megan made mini cupcakes for us to use for the ghosts. We each tried (and decided on) a couple different methods for giving our ghosts some height. I went with the stacked approach. I frosted all of my mini cupcakes. Then I unwrapped half of them. I stacked the unwrapped cupcakes on top of the wrapped cupcakes to build a tower of mini cupcakes. Using our thinly rolled fondant, I cut out a large circle of fondant. I simply draped the circle of fondant over the top mini cupcake and draped it down the side. Megan melted some chocolate for us to add eyes to our ghosts.
Playing with fondant was a lot of fun and I’m looking forward to doing it some more in the future. Be sure to check out some more detailed instructions and other ideas on the King Arthur Flour website. And go check out Megan’s method for making the ghosts.
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks tasty!
These look like heaven!!!
way to kick pecan pie up a notch! fabulous 🙂
These look absolutely amazing, I can never resist pecan pie
Mal @ The Chic Geek
I actually did make chocolate pecan pie for Thanksgiving… and quite a boozy one too! I think these pecan pie brownies would have gone over well. I’ll keep them in mind for next year!
beantownbaker — December 4th, 2012 @ 10:08 am
Boozy definitely means better in my mind!
These are in the oven now. I can’t wait to try them! Confession – I don’t think I can wait for them to cool overnight before I have a taste.
beantownbaker — December 30th, 2012 @ 11:30 am
Hope you liked them!
What a great recipe, Jen!
Holy yum!
Nice recipe. I love a simple brownie recipe which is easy for the kids 🙂
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Kelly
those hing look so good before i even try to cook them so awesome baby who ever invented those you are awesome so so good mmmmmmmm………..
I found that baking the brownies for only 10 minutes before adding the rest was not long enough. The pecan pie topping fell right into the brownie batter and 55 minutes later,and what is left on the top is hard as a rock and the brownie still gooey and a little runny. I won’t be able to cut into squares but it still tastes good so I will chop it all together and we can eat with it a spoon and some ice cream.
beantownbaker — December 1st, 2013 @ 6:45 pm
Bummer that they didn’t bake all the way through for you. Although underbaked brownies are one of my favorite desserts ever! Glad you still enjoyed them.