Bake up some Halloween adventures with our favourites like Percy the Pumpkin, Bertie the Bat and Simon the Spook. Betty Crocker has all the ingredients and directions you need to bake your favourite Halloween Cupcake Characters.
Read on for directions to make these Ghoulish Treats!
8 wafer thin dark chocolate digestive biscuits, cut in half with a serrated knife
16 edible candy eyeballs
16 red heart-shaped sugar sprinkles
2 small tubes black writing icing
Orange food colouring paste or gel
1 small tube green writing
Preparing the Cupcakes
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line 2 x 12-hole muffin trays with paper cupcake cases.
In a mixing bowl, stir the cake mix, oil, water and eggs gently together, then whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Divide the mixture evenly between the cupcake cases.
Bake both trays together in the oven for 18-22 minutes. Remove from the oven and transfer the cupcakes to a wire rack to cool completely; about 30 minutes.
The cupcakes will keep in a cool place for up to 2 days.
Frost 8 cupcakes with the chocolate fudge icing, smoothing with a small palette knife.
Push 2 biscuit halves into each cupcake to form wings.
Gently attach 2 candy eyeballs to each cupcake and 2 heart-shaped sprinkles (pointed-side out) to resemble fangs.
Frost 8 cupcakes with half of the vanilla icing, smoothing with a small palette knife.
Use 1 tube black writing icing to pipe spooky big eyes, dots for nostrils and a smiling skeleton mouth on each cupcake.
Use the orange food colouring paste or gel to colour the rest of the vanilla icing bright orange.
Frost 8 cupcakes with the orange icing, using the tip of a palette knife to create lines on the icing to resemble the ridges of a pumpkin.
Use the remaining tube of black writing icing to pipe a Halloween pumpkin mouth, nose and eyes on each cupcake.
Use the tube of green writing icing to pipe a green stalk on each cupcake.