Tutorial: Halloween Cupcakes

These spooky cupcakes are the perfect introduction to working with fondant and before long you’ll stepping back and admiring your efforts! In this tutorial you’ll learn how to create ghost cupcakes, Frankenstein cupcakes, skeleton cupcakes and eyeball cupcakes.

Tools & Ingredients

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Method – Frankenstein Cupcakes

STEP 1

Remove a small amount of black Dr.Oetker Ready to Roll Icing from the packet and knead until smooth using a plastic transfer sheet and cooking spray if it becomes a little sticky.

STEP 2

Roll icing out until 3-4mm thickness and cut circles to fit the top of cupcakes. Gently lift from benchtop with a spatula and place on top of cupcake. Use a little buttercream icing, jam or sugar syrup to assist fondant staying on top of cupcake.

STEP 3

Re-knead remaining black fondant and cut into wide rectangles. Using a knife, cut triangles away from one side of the rectangleto create ‘hair’.

STEP 4

Knead Green Dr.Oetker Ready to Roll Icing until smooth and knead in additional white fondant to create a light green fondant if desired. Roll out to 3-4mm thickness and using a knife, cut rectangles large enough to fit on the top of the cupcake, but not too large. Place rectangles onto black fondant-covered cupcakes.

STEP 5

Top green rectangles with hair and trim to fit. Roll out remaining black fondant and cut into a rectangular lengths to create a mouth. Cut squares away from the rectangle to create the sewn-mouth effect. Add to green fondant rectangle, using a little water to assist sticking. Roll small eyes to finish your creation!

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Method – Eyeball Cupcakes

STEP 1

Remove a small amount of Black Dr.Oetker Ready to Roll Icing from the packet and knead until smooth using a plastic transfer sheet and cooking spray if it becomes a little sticky.

STEP 2

Roll icing out until 3-4mm thickness and cut circles to fit the top of cupcakes. Gently lift from benchtop with a spatula and place on top of cupcake. Use a little buttercream icing, jam or sugar syrup to assist fondant staying on top of cupcake.

STEP 3

Remove a small amount of white fondant from the packet and knead on plastic sheet using a little cornflour to prevent stickiness, until smooth. Roll white fondant out until 4-5mm thick and cut circles using a cookie cutter.

STEP 4

Gently lift white fondant circles and drape over chocolate balls. Alternatively, roll fondant balls and allow to dry slightly, then drape with fondant. Smooth fondant out over ball and trim excess away. Using a little water, attach white ball to middle of fondant-covered cupcake.

STEP 5

Roll blue fondant into a small ball, flatten slightly and apply to white ball with a little water. Finish with a small amount of black fondant for the iris and then use red writing icing to create veins.

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Method – Skeleton Cupcakes

STEP 1

Ice cupcakes with Vanilla buttercream, then remove a small amount of white fondant from the packet and knead on plastic sheet using a little cornflour to prevent stickiness, until smooth.

STEP 2

Roll white fondant out until 4-5mm thick and cut circles to fit on top of cupcake. Allow to dry for 20-30 minutes before lifting with a spatula and placing on top of cupcakes.

STEP 3

Remove black fondant from packet and roll into small pieces to create eyes, a mouth and a small nose. Easy!

 

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Method – Ghost Cupcakes

STEP 1

Separate a small quantity of buttercream icing into a small bowl and mix yellow and red colours until an orange colour is achieved. Gradually add to icing until desired colour is achieved. Pipe icing onto cupcakes.

STEP 2

Place a lollipop into each cupcake, alternative use a chocolate ball and insert into cupcake using a toothpick.

STEP 3

Remove a small ball of white Dr.Oetker Ready to Roll Icing from the packet. Knead on a bench lightly dusted with cornflour until smooth, then roll out onto plastic sheet using a rolling pin until approx 3mm thick.

STEP 4

Use cookie cutter to cut circles with the fondant. Lift from bench using a palette knife and carefully place over the top of the lollipop/chocolate. If fondant touches the cupcake icing, you may need to use a slightly smaller cookie cutter or the base of a drinking glass.

STEP 5

Remove a small amount of Black Dr.Oetker Ready to Roll Icing and knead until smooth. Use a little cooking spray if fondant is sticky (corn flour will turn black fondant grey). Roll small pieces of black fondant into small balls and flatten with fingers. Use a dab of water to apply to ghost to create a face then allow to dry.

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