Halloween Ghost Cupcakes

It's almost Halloween!

Serve these not-so-scary ghosts to your family and friends. These cupcakes made with a cake mix, a container of frosting and marshmallow fondant are simple to make and taste absolutely yummy! See my eHow article, How to Make Ghost Cupcakes, for step-by-step instructions.

Marshmallow Fondant

Marshmallow fondant is the better alternative to the not-so-great tasting regular fondant. It is easy to work with and it actually gets eaten!

If you love cake decorating, or want to learn, a good place to start is with my Baby Shower Cupcakes. They are surprisingly easy to do and they are a HUGE hit!

Click on the article link for directions on how to make these adorable cupcakes -- Marshmallow fondant recipe is also included.

http://www.associatedcontent.com/article/2032432/baby_shower_cupcakes_made_with_marshmallow.html

Grape and Lemon Make Blue

A layer of blue, another layer of red, topped with white and you have an easy 4th of July dessert.

Ingredients:
1 box (3 ounce) grape gelatin
1 box (3 ounce) lemon jello
2 cups hot water
4 cups strawberries, sliced
8 ounces whipped topping

Directions:
Mix together grape and yellow gelatin with hot water - to make blue.
Pour into a clear glass serving dish.
Refrigerate until firm.
Arrange sliced strawberries over top of gelatin.
Top with whipped topping.

Here's another easy to make 4th of July idea:
4th of July Cupcakes...
Prepare cupcakes using a packaged cake mix.
Mix Wilton blue food coloring paste (end of a toothpick's worth of coloring) into a container of buttercream icing.
Put icing into an icing decorator bag attached with a large star tip and top each cupcake. Sprinkle with red, white and blue candies.

Pink Lemonade Cupcakes

These cupcakes taste refreshingly yummy! Serve these at your next picnic. Spread with whipped topping, and sprinkle with colored sugar.

Pink Lemonade Cupcakes

Ingredients:
24 cupcake paper liners
muffin tins
1 box white cake mix
1 (6 ounce) can frozen pink lemonade concentrate, thawed
8 ounces buttermilk
3 ounces cream cheese, softened
3 egg whites
2 or 3 drops red food coloring

Instructions:
Preheat oven to 350 degrees F.

Line muffin tins with cupcake paper liners.

Using an electric mixer, cream together the cream cheese and egg whites.
Add remaining ingredients; beat at low speed until well mixed.

Spoon batter into the paper-lined muffin tins, filling each 3/4 full.

Bake for 20 minutes or until cupcakes spring back when lightly touched.

Cool 10 minutes before removing cupcakes from muffin tins.

These cupcakes taste best cold; store in airtight container in refrigerator.

Just before serving, spread with whipped topping; sprinkle with colored sugar.

You can make your own colored sugar crystals by placing a few tablespoons granulated sugar in a sandwich-size zip lock bag, then add a few drops of food coloring; seal bag and shake until all of the sugar turns pink, yellow, blue, whatever!