Red Velvet Ghost Cupcakes

Ingredients

• 1 ½ Cups All Purpose (180g)
• 1 Teaspoon Baking Powder (5g)
• ½ Teaspoon Baking Soda (2.5g)
• ¼ Teaspoon Salt (1.5g)
• 1/4 Cup Unsweetened Cacao Powder (20g)
• ½ Cup Granulated Sugar (32g)
• 1/3 Cup Vegetable or Canola Oil (80ml)
• 2 Eggs, Room Temperature
• 2/3 Cup Sour Cream or Plain Yogurt (150g)
• ½ Cup Milk or Milk Substitute (120ml)
• Red Gel Food Coloring
• 12 oz. Mini or Chopped Marshmallows (340g)
• 1 Teaspoon Vanilla (5ml)
• 2 Tablespoons Water (30ml)
• 4 Cups Powdered Sugar (480g)
• Black Decorating Gel
• 3 Inch Cake Pop Sticks

Method

1. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cacao powder. Set aside.
2. In a mixing bowl, whisk together the sugar and oil until well combined. Whisk in the eggs, one at a time, then whisk in the sour cream, mixing just until combined. Stir in the red food coloring. Gradually add the dry ingredients to the mixture, alternating with the milk. Beat or whisk together just until smooth.
3. Line a muffin tin with paper liners. Fill each cup with batter. Bake in a preheated oven at 350F for 15 to 20 minutes or until an inserted toothpick comes out clean. Remove cupcakes from pan and let cool completely.
4. In a microwave safe bowl, microwave the marshmallows just until melted, about 30 seconds to 1 minute. Stir in the vanilla and water. Add the powdered sugar, about 1 cup at a time, until a sticky dough forms. Knead the dough, well dusted with powdered sugar, until it's smooth and not sticky.
5. Make a small 1 inch ball with the fondant and place on top of a cake pop stick. Insert the stick into the center of the cupcake. Form a circle with fondant about 3 inches wide and drape over the fondant ball. Draw a ghost face on the fondant with the decorating gel.