Ghost Cupcake Cones

Makes 12 ghosts and 18 extra cupcakes. Text excerpted from “Betty Crocker New Cake Decorating,” © 2015 by Betty Crocker. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Author/Recipe photo © General Mills Photography.


1 box devil’s food cake mix with pudding

Water, vegetable oil and eggs called for on cake mix box

12 flat-bottom ice cream cones


2 cups powdered sugar

1 (7-ounce) jar marshmallow crème


36 miniature semisweet chocolate chips (about 1 teaspoon)

1. Heat oven to 350 F. Make cake batter as directed on box using water, oil and eggs. Fill each cone with 2 tablespoons batter. Refrigerate remaining batter. Stand cones upright in muffin pan. Bake 15 to 20

minutes or until toothpick inserted in center comes out clean. Cool completely.

2. Place paper baking cup in each of the 18 regular-size muffin cups. Divide remaining batter among cups, filling each about two-thirds full. Bake and cool as directed on box for cupcakes. Save for another


3. In medium bowl, place 1½ cups of the powdered sugar. Add marshmallow creme; stir, pressing mixture against side of bowl until it clumps together. Knead on work surface, gradually adding remaining ½ cup powdered sugar until dough is smooth. Generously sprinkle powdered sugar on work surface and hands. Shape fondant into 12 (1½-inch) balls on work surface; flatten each to 5½-inch round.

4. Lightly spray serving platter with cooking spray to prevent cupcakes from sticking to plate. Turn 1 cone upside down, and place 1 fondant round over cone, draping fondant to form ghost body. Place 2 miniature chocolate chips on face for eyes and 1 for mouth; if necessary, moisten fondant with a little water so chips stick. Store covered.

Note:This recipe is best served the same day it’s made.