Halloween Rice Paper Ghost Cupcakes
Get ready to spook up your Halloween celebrations with these delicious Halloween Rice Paper Ghost Cupcakes! These cupcakes are not only delicious but are also topped with adorable rice paper ghosts. These cupcakes are the most delicious and festive treats to enjoy this Halloween season.
How To Make Rice Paper Ghosts
Making the Rice Paper Ghosts:
Cut the rice paper sheets in half.
Fill a shallow plate with water. Line a cookie sheet with parchment paper and set aside.
Submerge each rice paper half in the water for 10-20 seconds until very soft.
Transfer the softened rice paper to the prepared cookie sheet and shape into ghost forms.
Bake at 300 degrees F for 15 minutes or until firm. If not hard, bake for an additional 2 minutes at a time until they are hard.
Let the rice paper ghosts cool before decorating.
How to Store Halloween Rice Paper Ghost Cupcakes
Room Temperature: Store in an airtight container at room temperature for up to 2 days.
Refrigeration: For longer storage, place them in the fridge for up to a week. Allow them to come to room temperature before serving.
Avoid Humidity: Keep the cupcakes in a cool, dry place to prevent the rice paper ghosts from becoming soft or sticky.
Tips for Working with Rice Paper
Quick Submersion: Rice paper softens quickly in water. Submerge each piece just long enough to become pliable.
Shape While Wet: Shape the rice paper into ghosts while it is still wet and flexible.
Bake to Harden: Baking the rice paper ensures it hardens properly, giving your ghosts a firm structure.
Decorate with Care: Use gentle pressure when piping faces onto the rice paper ghosts to avoid tearing.
Why This Recipe Works
This recipe combines the classic flavors of vanilla cupcakes and buttercream with the fun and creativity of Halloween-themed decorations. The rice paper ghosts add a unique, spooky touch that is sure to impress. By following the detailed steps and tips provided, you’ll create visually stunning and delicious cupcakes that are perfect for Halloween parties and celebrations.
Halloween Rice Paper Ghost Cupcakes
Join my creative baking community! In depth courses, direct access to me, and more 🤎 Click here to join!
12-15
servings30
minutes12
minutesKeep the screen of your device on.
Vanilla Cupcakes
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
2 1/2 tsp. vanilla
1/2 cup buttermilk, room temperature
- Rice Paper Ghosts
8 sheets rice paper
1-2 cups water
- Black Decorating Icing
1/2 cup confectioner’s sugar
1-2 tsp. water
2-3 drops black food dye
- Buttercream
1 cup unsalted butter, softened
4 1/2 cups confectioner’s sugar
2 tsp. vanilla extract
4-5 Tbsp. heavy whipping cream
Directions
- Preheat the oven to 350 degrees F. and line a cupcake pan with parchment liners. Set aside.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate, larger bowl, use an electric mixer to beat the butter and sugar until it is light and fluffy. Mix for 3-5 minutes or until the mixture has lightened in color and is fluffy.
- Add in the eggs one at a time mixing between each addition. Add in the vanilla.
- Beginning and ending with the dry ingredients alternate adding in the dry ingredients and buttermilk. Mixing a little bit between each addition.
- Do not over-mix the batter, use a silicone spatula to ensure that everything is combined nicely and evenly.
- Scoop and fill the cupcakes to fill the liners and fill them about 3/4 amount of the way.
- Bake for 12-15 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow them to cool completely before decorating.
- Rice Paper Ghosts
- To make the rice paper ghosts, begin by cutting the rice paper circles in half.
- Next, place the water in a shallow plate with sides. Line a cookie sheet with parchment paper then set aside.
- One at a time, dip the rice paper halves in the water and fully submerge them. Allow it to soak for 10-20 seconds. Once the rice paper is thin and very soft, pull the rice paper halk by the circular side then transfer to the prepared cookie sheet. Gently move the rice paper around to take on the shape of the ghost.
- Allow the rice paper ghosts to harden by baking them in the oven at 300 degrees F. and bake for 15 minutes. If they are not hard yet, bake for 2 more minutes at a time until they are firm.
- Let the rice paper ghosts cool down before decorating.
- Black Icing
- To make the black decorating icing, stir the confectioner’s sugar and 1 teaspoon of water at a time until it reaches a consistency where you’re able to mix it nicely without it being too runny. Add the black food dye until you reach a desirable shade. If the mixture is too thin, add more confectioner’s sugar.
- Buttercream
- To make the buttercream, use a stand mixer fit with the whisk attachment or an electric mixer and combine the butter, confectioner’s sugar, and vanilla while slowly adding in one tablespoon of heavy cream at a time. Mix until the mixture becomes light and fluffy and creamy. Add purple food dye or your desired color, and continue to mix until the color has been fully incorporated. Cover and set aside until it is time to decorate.
- Assembly
- Use a large star tip to pipe a nice swirl of buttercream on top of each cupcake.
- This is optional, but I sprayed edible glitter on top of the icing.
- Pipe faces on each rice paper ghost. Top each cupcake with a rice paper ghost. Continue this process for each cupcake.
- Enjoy!
Did you make this recipe?
I love seeing what you bake on socials! Just tag @thesqueakymixer
