Ghost Cupcakes Recipe

Dust the work surface and rolling pin lightly with cornstarch. Roll half of the fondant out into a large circle about 1/16-inch thick. Using a 4-inch round cookie cutter or paring knife, cut out circles.

Gather any scraps into a ball; roll and cut again. Roll out the remaining fondant and repeat until you have 12 circles.

Place each fondant circle over a lollipop and form into the shape of a ghost. Place each ghost lollipop into the center of a cupcake, pushing all the way down.

Using the black decorating gel, squeeze out little eyes.