Halloween cupcakes

Thrill the trick-or-treaters with these clever (and easy) Halloween cupcakes.

  • 20 mins cooking
  • Makes 9
  • Print


Halloween cupcakes
  • 470 gram (15-ounce) packaged butter cake
  • 500 gram (1 pound) ready-made white icing
  • purple and orange food colouring
  • 1/2 cup (160g) strained warmed apricot jam
  • 6 centimetre (2½-inch) round cutter, cut out equal
  • 5 centimetre (2-inch) bat cutter


Halloween cupcakes
  • 1
    Preheat oven to 150°C/300°F. Using half 470g (15-ounce) packaged butter cake mix, make cake according to directions on packet.
  • 2
    Line nine holes of standard patty pan with paper cases. Divide mixture between cases. Bake cakes about 20 minutes.
  • 3
    Transfer cakes to wire rack to cool. Knead icing on surface dusted with some sifted pure icing (confectioners') sugar until icing loses its stickiness.
  • 4
    Tint half the icing purple and remaining icing orange using food colouring. Brush tops of cakes with warmed apricot jam.
  • 5
    Roll out both coloured icings, separately, between sheets of baking paper; using 6cm (2½-inch) round cutter, cut out equal number of rounds from each colour. Using pattern from pattern sheet, or 5cm (2-inch) bat cutter, cut out bat shapes from half the rounds.
  • 6
    Using picture as a guide, decorate cakes. Use jam to secure the two layers of icing together.


Cakes can be made a day ahead.