Boilin’ Cauldron! Adorable Halloween Cupcakes

Reprinted with Permission from Wilton Industries
Copyright © 2003-2004 Wilton Industries – All rights reserved

ITEMS NEEDED

 


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In advance, mold ghost candy following painting method from candy mold package.

Refrigerate until firm.

Ice cupcake smooth in Green/Yellow combination with spatula.

Pipe a tip 10 band around edge in black.

Tint piping gel in Green/Yellow combination.

Stir into mini marshmallows
until coated.

Spoon marshmallows on cupcake tops.

Sprinkle with nonpareils from Halloween Mix Sprinkles.

Insert pretzel
stick and position ghost candy.

*For chocolate buttercream icing, add ¾ cup
cocoa (or three 1 oz. unsweetened chocolate squares, melted), and an
additional 1 to 2 Tablespoons milk to Buttercream Icing Recipe. Mix
until well blended.

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