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If you’re a fan of the Ghostbusters movies, then you probably remember the creepy green ghost that loved to slime people, right? Since the new Ghostbusters is in theaters now, I thought it would be fun to have a little back to school party for teens with a ghostly theme. The menu included these Green Ghost Cupcakes with Slime and lots of chocolate! Teens love cake and candy!
These Green Ghost Cupcakes with Slime are homemade vanilla cupcakes with green slime filling made of pudding, then topped with green buttercream and M&M’s® for eyes. I used an edible marker to draw the eyes on the candy.
What teenager doesn’t love candy? And especially chocolate! It’s always a good idea to get a variety, so everyone is happy. I chose SNICKERS® Mixed Mini Bags, Milky Way® Midnight Miniatures, and a SNICKERS® Mixed fun sized variety bag.
I put the candy in a big plastic candy dish like this one, then printed out the Ghostbusters symbol I found online and taped it to the side. It came out cute!
I also grabbed a few M&M’s® Milk Chocolate Bottles like this. Look for them at Walmart by the checkout counter with Ghostbusters themed packaging.
I found all of the SNICKERS® Mixed Mini Bags, Milky Way® Midnight Miniatures, and SNICKERS® Mixed fun sized variety bags at Walmart on the Candy aisle. Click here to learn more about catching the Back To School Spirit at Walmart.
Here’s my teenage daughter and her friend before they saw the new Ghostbusters movie. They loved it!
To save time, you can make cupcakes using a boxed mix, if you want to. I decided to make homemade cupcakes this time.
To make the cupcake batter, start by creaming butter and sugar together until pale and fluffy (see photo above). Then alternate adding your dry ingredients and milk with a little vanilla. Then fold in beaten egg whites. Detailed instructions are included at the bottom of this post, but I wanted you to see what the creamed butter looked like and also what the beaten egg whites look like. It’s important not to over beat the egg whites.
Pour batter into muffin pans lined with cupcake liners. Bake at 350°F. for about 20 minutes. Let cool.
Use the bottom of a large pastry tip such as a 1M to cut a section of the cupcake out of the top. Then fill with the green slime (aka pudding) and put the top back on the cupcake.
Whip up a batch of buttercream and color it lime green. I used green and yellow food coloring to get this color.
Separate the yellow M&M’s®. You will need about 36. Then draw the eyes onto the candies.
Pour the buttercream frosting into a large pastry bag fitted with a large round pastry tip such as a 1A. Pipe the frosting in circles that come to a point at the top, like soft serve ice cream.
Serve and enjoy. It’s so much fun to bite into these Green Ghost Cupcakes with Slime. And delicious too!
I had extra slime after filling all of the cupcakes, so I used it by drizzling it all over the serving platter to make it more slimey! You can let it fall onto the table too. It looks super creepy and ghoulish!
Do you have a teenager that would like to Catch the Back to School Spirit? What’s your favorite MARS Wrigley candy – SNICKERS®, M&M’s® Milk Chocolate, M&M’s® Peanut, Milky Way® Midnight Miniatures or something else? Let me know in the comments below. I’d love to hear from you!
Green Ghost Cupcakes with Slime
- For the cupcakes
- 1 3/4 cups cake flour
- 2 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon milk
- 1/2 teaspoon vanilla
- 7 tablespoons unsalted butter softened
- 1 cup sugar
- 3 egg whites room temperature
- For the slime
- Vanilla pudding mix prepared according to package instructions
- green and yellow food coloring
- For the buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- Green and yellow food coloring
- 36 yellow M&M's®
- Black food writing pen
- For the cupcakes
- Preheat oven to 350°F. Line muffin pans with 18 cupcake liners. Sift cake flour, baking powder, and salt into a medium bowl. Set aside. Measure milk and add vanilla. Set aside.
- Place butter and sugar in a large bowl. With an electric mixer, beat on medium-high until butter is pale and fluffy. Reduce speed to low. Gradually add half the flour mixture and half the milk mixture. Let it combine, then add the rest of the flour and milk. Turn mixer off.
- In another large bowl, add egg whites. With an electric mixer, beat egg whites on medium-high until slightly stiff peaks form. Do not over beat. It will be very foamy but not glossy. Fold egg whites into cake batter.
- Pour batter into prepared muffin pans. I like to use a large ice cream scoop to measure the batter evenly. You should have 18 cupcakes. Bake in preheated oven for 18-22 minutes or until light golden brown. Let cool.
- For the buttercream
- Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add green and yellow food coloring to make the icing lime green. Pour into a large pastry bag fitted with a large round pastry tip such as a 1A.
- To assemble cupcakes
- Use the bottom of a large pastry tip to cut a piece of cupcake out of the top of each cupcake. Pour green pudding into a large zip-top bag. Seal bag and cut a small corner, then pipe a little bit of pudding into the center of each cupcake. Replace the missing section of cake. Pipe buttercream on top in a swirling pattern. Add yellow M&M's® with eye drawn on using an edible black marker. Serve immediately or store in the refrigerator for up to 3 days.
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