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Meringue cookies take a new twist with these delicious (and oh-so adorable) Ghost Cupcakes. They're perfect for Halloween because their ghoulish AND sweet! #halloweencupcakes
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Halloween Ghost Cupcakes

Make cute purple ghost cupcakes with white meringue ghosts on top!
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Keyword: Ghost Cupcakes
Servings: 12 cupcakes

Equipment

  • Baking Sheet
  • Parchment paper
  • Muffin Tin
  • Cupcake liners
  • Electric Mixer
  • Piping Bag and Tips

Ingredients

Meringue Ghosts

  • 2 large Egg Whites Room Temperature
  • 1/4 tsp Cream of Tartar
  • 1/2 cup White Sugar
  • Black Decorating Frosting

Purple Buttercream Frosting

  • 1 stick Unsalted Butter softened
  • 2 cups Confectioner's Sugar
  • 2 tbsp Milk
  • Purple Gel Food Coloring

Instructions

  • Preheat oven to 200 degrees F and line a baking sheet with parchment paper. Set aside.
  • Pour egg whites in a large bowl and using an electric mixer, start beating it on low.
  • Add cream of tartare.
  • Slowly add sugar and gradually increase mixer to its highest speed.
  • Continue mixing until mixture turns bright white and forms semi-stiff peaks.
  • Scoop meringue mixture into a piping bag with Wilton tip #12 attached.
  • Pipe out meringue mounds on lined baking sheet – to do so, create a base about 1 inch in diameter and continue piping until it’s about 2 inches high, pulling and quickly releasing your grip on the icing bag to create a pointed tip.
  • Bake for 2 hours. Once time is up, turn off the heat on the oven and leave inside for an additional 30 minutes.
  • As the meringue bakes, prepare your buttercream frosting – to start, add butter, confectioners’ sugar and milk into a large bowl.
  • Use an electric mixer to beat together all ingredients.
  • Once everything is well-incorporated and smooth, add one small drop of violet gel food coloring. Continue to mix until the buttercream is completely tinted purple.
  • Scoop out the buttercream into a piping bag with Wilton tip #12 attached. Frost each cupcake.
  • Remove meringue from oven and allow to cool for a few minutes.
  • Attach Wilton tip #3 on black decorating frosting and pipe out eyes and mouth on each meringue cookie.
  • Place one meringue ghost on each cupcake. If there are any extras, serve alongside the cupcakes.