How to Make Halloween Ghost Cupcake Cookies

Our friend and brand ambassador Bridget Edwards is back again to show us how to make these BOO-tiful Halloween Ghost Cupcake Cookies.

And now, here's Bridget from Bake at 350!

  These ghost cupcake cookies are simple and sweet…and a sure hit at any Halloween celebration. The spider web detail on the “muffin liner” is so easy to accomplish. So easy, in fact, it’s almost scary. All you need is a toothpick. To make the cookies, you’ll need:

1. Recipe for Imperial Sugar Classic Sugar Cookies
2. Recipe for Imperial Sugar Royal Icing
3. Cupcake cookie cutter
4. Gel paste food coloring: black, orange, white
5. Piping bags
6. Icing tips: #2
7. Squeeze bottles, such as used for candy making
8. Toothpicks
9. Black food coloring pen

Make the cookie dough and roll out to 1/4" thick.  Freeze cut-outs for 5-10 minutes before baking to help prevent spreading. Fit a pastry bag with a #2 tip. Outline the base of the cupcake in black icing. Thin the remaining black and orange icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. A count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes. Stir gently with a spatula to pop any air bubbles that might have formed.  Pour into squeeze bottles. Working with 6-8 cookies at a time, fill in the outline with the thinned black icing, using a toothpick to guide to edges and pop large air bubbles. Starting with the first cookie filled, add 3-4 curved lines of thinned orange icing directly on top of the wet icing. Drag a toothpick from the corner out to create a spider web effect. Let the icing dry for at least one hour. Pipe three sections for the cupcake frosting using a #2 tip and white icing. Thin as directed above. Fill in the bottom and top sections for all cookies. Then, fill in the centers. This will keep the sections separate. (You can also make this one large outlined area, skipping the sections, if desired.) Let the ghost cupcake cookies dry uncovered, 6-8 hours, or overnight. The next day, use a black food coloring pen to add eyes and a mouth. Scary with a big dash of sweet…that’s my kind of Halloween!

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