You and your family will enjoy these delectable, Ghostly Cupcakes for some flavorful fun.

The crunchy simple flavor of the meringues atop the soft, luscious cupcakes with their sultry, smooth buttercream frosting brings the ideal combination textures and tastes to these decorative Halloween treats.  Visually, they’re incredibly appealing.

Ghostly Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baked Goods
Cuisine: American
Serves: 24
Ingredients
Meringue Ghosts
  • 4 egg whites
  • 2 1/4 Cups confectioners' sugar
  • 1 tube black decorator's icing
Cupcakes
  • 1 1/2 Cups self-rising flour
  • 1 1/4 Cups all-purpose flour
  • 1 Cup (2 sticks) unsalted butter, softened
  • 2 Cups sugar
  • 4 large eggs, at room temperature
  • 1 Cup milk
  • 1 teaspoon vanilla extract
Vanilla Buttercream
  • 1 Cup (2 sticks) unsalted butter, softened
  • 6 to 8 Cups confectioners' sugar
  • 1/2 Cup milk
  • 2 teaspoons vanilla extract
Decoration
  • Yellow sprinkles or
  • Turbinado sugar crystals (Sugar in the Raw)
Instructions
Meringue Ghosts
  1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip. Make large ones that are a little flat, about 2 1/2 inches wide and smaller ones, about 1 inch wide.
  3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
Cupcakes
  1. Increase oven temperature to 350 degrees F and preheat.
  2. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
  3. In a small bowl, combine the flours. Set aside.
  4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Vanilla Frosting
  1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Assembly
  1. Cut the top off the larger meringues to make a 1/2 to 3/4 inch flat space. Add some icing to that space and place a 1 inch meringue on top. Decorate with black decorator's icing to make ghost faces on the smaller ones. Set aside.
  2. Place atop the decorated cupcakes and serve.

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