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Graveyard Cupcakes with Meringue Ghosts

green frosted cupcakes with meringue ghosts and royal icing headstones on a dark green backdrop.
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★★★★★

5 from 1 review

Featuring an easy meringue ghost, these spooktacular graveyard cupcakes are the perfect addition to your Halloween party dessert table!

Ingredients

Units Scale
  • 12 cupcakes
  • 1 1/2 cups white frosting
  • 1/2 cup graham cracker crumbs
  • Green, black and yellow gel food coloring
  • 12 royal icing headstones
  • 1 egg white
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Use green and yellow food coloring to color frosting green.
  2. In a food processor, blend graham crackers to coarse crumbs.
  3. Add green and yellow food coloring and pulse to evenly distribute.
  4. Repeat until crumbs are a roughly the same shade of green as the frosting.
  5. Spoon the green frosting into a piping bag with a medium round tip (like a Wilton 2A).
  6. Pipe two layers of frosting onto each cupcake, leaving the center open.
  7. Gently roll the tops and sides in the graham cracker crumbs.
  8. Garnish with a royal icing headstone.
  9. In a bowl, combine the sugar and egg white.
  10. Whisk until just combined and place over a pot of boiling water.
  11. Cook until the mixture is hot to the touch and the sugar has dissolved.
  12. Whip the meringue until it holds soft peaks and has cooled.
  13. Add the vanilla extract and whip until just combined.
  14. Spoon into a piping bag with a medium round tip and pipe into the center of each cupcake.
  15. Use a toothpick dipped in black gel food coloring to add eyes and mouths.

Notes

  • Coloring frosting: For best results, I recommend coloring your frosting with gel food coloring so the frosting doesn't become too runny.
  • Estimating graham cracker crumbs: I found about 1.6 oz of graham crackers made about a 1/2 cup of crumbs.
  • If you don't have a food processor: You can crush and dye your graham cracker by placing them in a plastic bag and going over them with a rolling pin.
  • Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
  • Start with a perfectly clean bowl when making meringue: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thoroughly scrubbed with warm, soapy water.
  • Don’t use plastics bowls to make meringue: To the point above, it’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal or ceramic bowl.
  • Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.

Keywords: graveyard cupcakes, halloween cupcakes, meringue ghosts

Find it online: https://thesimple-sweetlife.com/graveyard-cupcakes-with-meringue-ghosts/