Decorating the house for Halloween is something the boys and I do together every year. I wait until my oldest gets home from school, and have all the Halloween decorations laid out on the table. We have fun stretching spiderwebs on our porch and my oldest son loves to be the one who gets to place the spiders on them.

This year we added ghosts to our front lights, and I love how they glow at night under our garage door lights. They dance spookily in the wind and have fun a fun addition. While brainstorming fun Halloween cupcakes this year, I knew I needed to incorporate ghost into one of them. But how?

I’ve wanted to make ghost meringues since seeing them for the first time long ago on a cake, and always thought it would be far too tricky to pull off. Boy, was I wrong! These ghost meringues are actually painfully easy to make. Yes, SO, SO, SO easy. Just trust me, and know that only three ingredients are involved to make them happen. Yep, that’s it. Three! Let’s get started:

For the cupcakes themselves, they are pretty simple and straight forward by way of design:

  1. Start with your favorite white cupcakes made in purple cupcake liners (mine are Wilton purple liners).
  2. Next, pipe on a 1/2 thick FLAT layer of buttercream (doesn’t have to look pretty, you’ll just cover it over in the next step).
  3. Place your favorite sprinkles in a bowl and roll the cupcakes upside down in the sprinkles to form an even layer of sprinkles around the buttercream.
  4. Next, pipe on a little dab of buttercream in the middle to act as glue for the ghost meringues.
  5. For the ghost meringues, follow the steps below.
Ghost Meringues
Author: Mandy – Baking with Blondie
Simple little ghostly toppers for your Halloween cupcakes – made with only three ingredients!
Ingredients
  • 4 Egg Whites
  • 1/2 tsp of Cream of Tartar
  • 1 cup of Sugar
  • Black Buttercream with a small circle piping tip
Instructions
  1. Preheat oven to 225 degrees, and prep a cookie sheet with a silpat mat or parchment paper.
  2. Using a stand mixer fitted with a whisk attachment, whip up the egg whites for a whip for a few minutes on high speed until they become almost stiff peaks.
  3. Add in your sugar a little at a time with the mixer on medium speed until all the sugar has been added. Toss in the cream of tartar.
  4. Whip it up on high until stiff peaks form, then spoon the stiff meringue into a piping bag fitted with a very large circle tip.
  5. Pipe the ghosts with the piping bag perpendicular to the cookie sheet in little swirls. To create little stacks, lift up and press down a little with each little layer.
  6. Bake for 45 minutes, then let cool completely.
  7. Add on little circle eyes with buttercream.

 

For a video tutorial on the cupcake assembly, see below. Hope you enjoy these cute little meringue ghost cupcakes! They were a huge hit at our house, and just might have to become a regular family tradition at our house!