Spooky Ghost Cupcakes


There’€™s a ghost of a chance that there’€™ll be one left for you after the kids get at ’em.

You’ll Need

  • 24 mini cupcakes (homemade or store-bought)
  • 2 egg whites, room temperature
  • ¾ cups granulated sugar
  • Pinch of salt
  • Silver candies

Prep and Cook

  • Preheat the oven to 200°F.
  • Place the cupcakes on a parchment-lined baking sheet and set aside.
  • Place a piping bag—or large zip-top bag—inside a drinking glass and open the mouth of the bag over top of the opening of the glass.
  • Combine the egg whites, sugar and salt in a bowl and whisk using an electric mixer for 10 to 12 minutes, or until stiff, glossy peaks form.
  • Transfer the meringue to the piping bag, working quickly, and seal the bag by rolling the top down. If using a zip-top bag, snip the corner of the bag to create an opening.
  • Pipe small ghost shapes on top of the mini cupcakes. Don't worry about making them perfectly round. Place two small silver candies into each ghost for the eyes.
  • Transfer the cupcakes to the pre-heated oven and bake for 1 hour, or until they are no longer gummy.
  • Turn off the heat, open the door and allow the cupcakes to cool to room temperature in the oven.


Leave a Comment