OoooOOooo! That’s me making a spooky ghost noise…

My favorite pumpkin ale is “pumking Imperial Pumpkin Ale” by Southern Tier Brewing. It’s a pretty rich beer, much like eating a slice of pie. But check out this awesome description from the label:

“Pumking is an ode to Púca, a creature of Celtic folklore, who is both feared and respected by those who believe in it. Púca is said to waylay travelers throughout the night, tossing them on its back, and providing them the ride of their lives, from which they return forever changed! Brewed in the spirit of All Hallows Eve, a time of year when spirits can make contact with the physical world and when magic is most potent. Pour Pumking into a goblet and allow it’s alluring spirit to overflow. As spicy aromas present themselves, let its deep copper color entrance you as your journey into this mystical brew has just begun. As the first drops touch your tongue a magical spell will bewitch your taste buds making it difficult to escape. This beer is brewed with pagan spirit yet should be enjoyed responsibly.”

Are you going to argue with a description like that? Heck no! But if you’re needing something a little more kid friendly, how about ghost cupcakes?

Break out your favorite Devil’s Food Cake recipe, or try Martha’s and cut it in half to make 12. Remember that how many cupcakes you make will be cut in half, because you’ll be stacking two cupcakes to make a ghost. Yes, you can use a box recipe, too.. just don’t tell Edwin!

Bake your cupcakes, cool completely, remove from wrappers and set in the freezer for a few minutes to firm them up. In the meantime, whip up a nice white frosting like Martha’s Fluffy Vanilla.

When the cupcakes have firmed up a bit, frost the top and sides of each cupcake with a thin layer (using more on top) and then carefully stack two. Set back in the freezer for 10-15 minutes, making sure that they don’t topple over (you may use one toothpick in the center for added support, but if these cakes are meant for kids then you’ll want to be careful!). Don’t worry if your frosting is all crumby at this point – you’re just making a crumb coat.

When frosting has set, remove from freezer and apply your final layer of frosting so that the cakes are completely covered. Cover the cakes with a layer of shredded coconut (which also helps hide any frosting imperfections that you were unable to get out). Add two bittersweet chocolate chips for eyes – if you’re having trouble getting them to stick just add a little frosting to the back. Use caution when transporting. Keep refrigerated until serving.

Note: My husband thought that these little cakes also somewhat resembled owls – I don’t see you couldn’t add a nice candy corn beak if you’d prefer to showcase owls instead of ghosts. But to make them more ghost like, make sure you put the eyes closer together.