Line a baking sheet with parchment paper or a silicone baking mat.
Insert a lollipop stick into each Campfire® Giant Roaster.
Melt candy melts according to package directions.
Working with one marshmallow at a time, spoon the melted candy over the sides of a marshmallow and allow the excess to drip back into the bowl. Immediately coat with festive sprinkles. Place marshmallow on prepared baking sheet until the candy coating is set.
Repeat with remaining marshmallows.
Candy Corn Ghost Cupcakes by Naomi Robinson | Yields 12 | Prep Time 25 min
1 1/3 cups all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon. salt
1 cup sugar
6 tablespoon unsalted butter, at room temperature
1 large egg plus 1 egg white, at room temperature
1/2 cup milk
1-2 drops yellow food coloring
1-2 drops orange food coloring
Preheat Oven to 350 F.
Fill Cupcake pan with liners; set aside.
Sift together flour, baking powder and salt into a large bowl.
In a stand mixer bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy.
Add egg and beat until combined; scrape down bowl, beat in egg white.
Add vanilla and beat until combined.
Add flour and milk alternatively, beginning and ending with flour mixture.
Evenly divide batter three ways and color two portions, one with yellow and the other with orange.
Divide batter evenly among liners, about three-quarters full each.
Bake until tops are golden and spring back when slightly pressed, about 20 minutes.
Remove from oven and transfer cupcakes to a wire rack; cool completely.
In a stand mixer bowl fitted with a paddle attachment, beat butter until slightly whipped.
Add 1 cup of confectioner sugar at a time, beat on low for about 5 seconds or until slightly blended.
Turn mixer to high and beat fully incorporated, about 5-7 seconds.
Repeat with remaining confectioner sugar.
Add two tablespoons heavy cream and vanilla, beat to combine.
Add remaining heavy cream as needed to achieve desired consistency.
Add salt and beat to combine.
Evenly divide frosting three ways and color and color two portions, one with yellow and the other with orange.
Fill pastry bag with each individual color; fit yellow and orange pastry bag with a closed star tip, fit white pastry bag with a round tip.