Ghost Cupcakes

Ingredients

Cakes:

3/4 cup butter
1 1/4 cup white sugar
4 eggs
1 tsp vanilla extract
1 1/2 cups plain flour
3/4 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
3/4 cup milk


Icing:

1 1/2 cups icing sugar
2 Tbs cocoa
1 Tbs butter
Warm water


1 box white fondant (roughly 600g)
Cotton balls

Method

Preheat oven to 175 C. Grease or line 2 muffin pans.

In a medium bowl, beat butter and sugar with mixer until light and fluffy, Mix in eggs and vanilla.

In a separate bowl, combine flour, cocoa, baking powder and salt. Stir into batter, alternating with milk until blended.

Spoon into pan and bake for 20-25 minutes.

Combine cocoa and icing sugar in bowl and add about 1 tablespoon warm water. Gradually stir in butter and enough water if needed to make a smooth icing.

Ice cupcakes when cool.

Roll out fondant thinly and cut with a cookie cutter (a little bigger than your cupcakes)

Drape the fondant on top of two stacked cotton balls like a sheet and let dry for about 30 minutes until hard.

Place over the top of cupcake and use an edible marker to draw eyes.