Wednesday, 30 October 2013

Halloween Ghost and Mummy Cupcakes

A quick and easy, simple last-minute foodie treat - you have come to the right place.

Here are the no-need-for instructions and photos, but you're getting them anyway. Simple as you like.

Ghost Cupcakes
  • You will need a cupcake, either home-made or *cough* pre-made *cough* shop-bought *cough*.
  • Take it out of the packaging and turn upside down, placing a scoopful of butter icing on the top.
  • Roll out a thin [the thinner, the better] of fondant icing and use a large cookie cutter [mine was around 37/8 inch - 98mm] to create a neat, round ghostly cover.
  • Drape over the cupcake, moulding a few folds around the base.
  • Create two eyes by dipping the end of a cocktail stick into black food colouring and marking at the top of the ghostly shape. 


Mummy Cupcakes
  • Cupcake.
  • Line the top with a thin [or thick, depending on your taste] layer of buttercream.
  • Roll out a thin of fondant icing and use a cookie cutter as close to the size of your cupcake as you can to create a neat, round head [mine was a 21/4 inch - 58mm cutter].
  • Add two chocolate drops to the middle for eyes.
  • Cut long thin straight lines of fondant icing, add a little water to the undersides  and begin to layer these over the top of the head, enclosing the top and bottom of the chocolate drop eyes.
  • Use the same cookie cutter used to create the head to trim the edges neatly.
  • Place on top
If you have time, core each cupcake and either fill with jam or something gory looking, the more liquid, the better.
see you next time x


  1. Oh my goodness, the ghost cakes are soooo cute!!! I will be doing these next year, gutted I missed them for this years halloween.

    1. Thanks Katy! I'm a big fan of the high butter cream / icing ratio to cupcake, so these were perfect! Super quick and easy as well, so even better for my habit of last-minute makes and bakes!


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