Category

Occasion

Betty's Easy Ideas

Easy Chocolate Cupcakes with Icing Easy Chocolate Cupcakes with Icing Easy Chocolate Cupcakes with Icing

Easy Chocolate Cupcakes with Icing

View Recipe>
Chocolate Chip Banana Bread Chocolate Chip Banana Bread Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

View Recipe>

Category

Betty's Favorites

Chocolate Chip Cookie Mix Chocolate Chip Cookie Mix Chocolate Chip Cookie Mix

Chocolate Chip Cookie Mix

View Recipe>
Devil’s Food Cake Mix Devil’s Food Cake Mix Devil’s Food Cake Mix

Devil’s Food Cake Mix

View Recipe>
Red Velvet Cake Mix Red Velvet Cake Mix Red Velvet Cake Mix

Red Velvet Cake Mix

View Recipe>

Category

Betty's Tips

How to Bake a Birthday Cake How to Bake a Birthday Cake How to Bake a Birthday Cake

How to Bake a Birthday Cake

View Recipe>
How to Pipe Icing on Cupcakes How to Pipe Icing on Cupcakes How to Pipe Icing on Cupcakes

How to Pipe Icing on Cupcakes

View Recipe>
How to Ice a Cake Smoothly How to Ice a Cake Smoothly How to Ice a Cake Smoothly

How to Ice a Cake Smoothly

View Recipe>

Halloween Scarecrow Cupcakes

Have fun creating these scraggly-looking scarecrows for a Halloween tea-time treat!

Difficulty Level

Halloween Scarecrow Cupcakes

Have fun creating these scraggly-looking scarecrows for a Halloween tea-time treat!

  • 1 Hour 45 Minutes Total Time
  • 24 Servings

All You Need Is ...

For the cupcake

  • 1 box Betty Crocker™ Devil’s Food Cake Mix
  •  120ml vegetable oil
  • 230ml water
  • 3 medium free range eggs

For the decoration

  • 1 tub Betty Crocker™ Velvety Vanilla Icing
  • 12 pink or chocolate wafer biscuits
  • 1 liquorice Catherine wheel, unrolled and cut into 24 equal short lengths (discard or eat the sweet in the centre!)
  • 48 red sugar-coated mini chocolate beans
  • 2 short pieces liquorice, cut into 24 small triangles
  • 1 small tube black writing icing
  • 1 shredded wheat biscuit, broken into strands

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

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 carefully transfer the cupcakes to a wire rack to cool completely; about 30 minutes.

Spread the cupcakes with the icing (reserving about 1 teaspoon). Cut 6 of the wafer biscuits in half lengthways and cut the rest in half widthways. Arrange one long and one short length of wafer across the top of each cupcake to form a hat, pressing down gently. Attach 1 strip of liquorice Catherine wheel to each hat using the reserved icing.

Use the mini chocolate beans and the liquorice triangles to make eyes and noses on each cupcake. Use the writing icing to pipe mouths and add strands of shredded wheat to give each scarecrow straggly hair as desired. Serve immediately or keep in a cool place for up to 2 days.

Betty's Tips

If you can’t find wafers for the scarecrows hats, use halved small round biscuits instead or mould hat shapes from ready-to-roll brown or black icing.

If it’s easier, use a mixture of coloured mini chocolate beans.

Betty Recommends
You May Also Like

Back to Top