Ghost Reaper Buttercream Frosting

Ghost Reaper Buttercream Frostin

This buttercream frosting is worthy of day dreams and midnight sighs.

It’s got a haunting heat that will linger on your tongue even after you’ve taken your last bite. ย This subtle kick in the pantsย leaves you craving just one more chance to indulge in the sweet sultry warmth of fire and butter.


This recipe will decently coat 12 cupcakes:

1/2 cup (1 stick) butter, at room temp

1 1/2 cups confectioners sugar

2 tablespoons heavy cream

1/2 teaspoon Ghost Reaper Sugar*

In a small microwave safe bowl combine heavy cream and Ghost Reaper Sugar. Zap it in the microwave for about 15 sec, maybe 20 if you feel ballsy. Stir that up, making sure the sugar dissolves. If you’d like, you can do this same thing in a small saucepan on the stove. Let this mixture cool.

In a stand mixer beat the butter on medium until it is smooth. Turn the speed to low and add your powdered sugar. Increase the speed to medium again and blend until the mixture comes together. Add the heavy cream and mix until completely combined.

Slather liberally onto your favorite cupcakes or go big and throw this on a cake. Give to friends without telling them OR let them know that if they find a little red spot in the frosting its a hot pepper flake, not a stray sprinkle.

Stay sweet,


Charleston Spice Co.

Ghost Reaper Buttercream Frosting

*1/2 a teaspoon of this sugar will give the frosting a moderate level of heat that will be enjoyable to everyone (of course, if you get a flake it might be alarmingly less enjoyable). HOWEVER you know what your heat tolerance is and you might want to add a bit more ~ it’s on you, don’t come crying to me if it’s too hot ~ Ghost Peppers & Carolina Reapers are hot. There. I said it. Don’t be dumb, and don’t waste a whole stick of butter.


Forever and always,

Charleston Spice Co.

Killer Strawberry Tart

Killer Strawberry Tart

I put the skull and cross-bones on top of this beauty because I wanted to warn innocent dessert lovers that this is not a normal tart.

It’s much better, especially if you like living on the edge and trying new things, oh, and you should also like kinda spicy things…. I used our Ghost Reaper Sugar in the Strawberry filling so it’s got a little heat to it!!

Killer Strawberry Tart

I used the same pastry you’ll find on the Vanilla Peach Tart recipe. After you make the pastry and are allowing it to chill at least thirty minutes, go ahead and make the filling.

Here’s what you’ll need:

About 2 cups strawberries (and a handful or two set to the side), one cup sliced into large pieces, the other chopped into smaller pieces

1 heaping tablespoon of Ghost Reaper Sugar

1/4 cup sugar

1/4 cup water

Combine all ingredients in a small saucepan over medium heat, stirring occasionally. Let simmer until pastry is chilled, about 30 to 45 minutes, or until the smaller chunks of strawberry have been reduced to gooey mush. During this time you can go ahead and slice up a handful or two more strawberries to lay on top of this sauce.

Roll out 3/4 of the dough to fill your tart pan. Top with strawberry sauce and add the extra slices of strawberry. Use remaining dough to decorate the top of your tart!

Serve with a big dollop of Vanilla Bean Whipped Cream (it’ll tame the fire of the tart just a bit).

Stay sweet.


Charleston Spice Co.

Killer Strawberry Tart

Ghost Reaper Margarita

Spicy Marg

If you will recall, last year we debuted ourย Ghost Scorpion Himalayan Salt and we threw it in some simple syrup.

Well this year we made some Ghost Reaper Sugar. That’s right, Ghost Peppers and Carolina Reapers in organic cane sugar!! So we decided to make some more simple syrup and try it in a margarita.

And boy, were we thrilled with the result! The peppers gave our margaritas a hearty warm heat that was absolutely delightful! These margaritas have a deep subtle heat that keeps you coming back for more.

Here’s what ya need:

For simple syrup

Throw 2 Tablespoons of Ghost Reaper Sugar into a dry 1/2 cup measure. Fill it the rest of the way with plain sugar. Dissolve sugar in 1/2 cup water over medium heat. Set aside and let cool before use.

For margarita

3 ounces tequila

2 ounces lime juice

1 ounce simple syrup

1 tablespoon Cointreau

egg white (optional)

Combine all ingredients in a shaker with ice. Shake it like you mean it. When it feels right pour into a salt rimmed glass with ice and enjoy.


Charleston Spice Co.