Create Lost & Scared

Ingredients for the Decoration

• 100g Betty Crocker™ Indulgent Chocolate Fudge Icing
• 200g Betty Crocker™ Velvety Vanilla Icing
•  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.

Bat Cupcakes

(Makes 8)

• 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.

Skeleton Cupcakes

(Makes 8)

1. Frost 8 cupcakes with half of the vanilla icing, smoothing with a small palette knife.
2. Use 1 tube black writing icing to pipe spooky big eyes, dots for nostrils and a smiling skeleton mouth on each cupcake.

Pumpkin Cupcakes

(Makes 8)

• 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.