Halloween Ghost Cupcakes have cute fondant ghost toppers. They are an easy decoration for any cupcake. These floating ghosts are the perfect edible craft using all store-bought ingredients.
Lightly dust work surface with cornstarch and roll fondant a little thinner than ⅛ inch. Cut 18 1½-inch rounds and 18 4-inch rounds with cookie cutters. Knead scraps together and reroll, as necessary.
Insert the stick of a lollipop into a block of Styrofoam (or half a potato or apple) to hold it steady. Place one 1½-inch fondant round over lollipop and pinch to close. This will smooth the lollipop and help the 4-inch round stick.
Then place larger fondant round over the smaller one, pleating to make a ghost shape. Repeat for all lollipops. Place a ghost in the center of each cupcake by inserting the stick into the cake.
Pipe black icing eyes on each. You can fill a piping bag fitted with a #3 plain tip for the black icing if desired.
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Notes
Fondant scraps can be re-rolled.
Feel free to use store-bought cupcakes.
Be sure not to use too much cornstarch on the table surface to roll since it can dry fondant out.
Wrap any fondant you aren't using in plastic wrap to prevent it from drying out.