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These terrifying cupcakes can really make an impact at a party. If you’ve got a bit of time or really enjoy making something a little bit more special then these are perfect for you.
12 Chocolate cupcakes (you could use shop-bought cupcakes or follow the recipe below)
450g Vanilla Buttercream icing (shop-bought (Betty Crocker’s is especially good) or made by the recipe below)
900g Chocolate Buttercream icing (shop-bought or recipe below)
Red fruit tape (such as Winders)
8 of each yellow, orange and green M&M’s
12 Black Jelly Beans
Black Food Colouring
- Take 3/4 of your chocolate buttercream icing and add 1 tsp of black food colouring. Set this aside.
- Place your remaining chocolate icing into a piping bag.
- To make the ears, take 12 marshmallows and cut the corners diagonally until you have 24 pyramid-like shapes.
- Then, using the remaining 12 marshmallows, cut diagonally from each corner to the centre in a V-shape to create the muzzles.
- Pipe a small dot of chocolate icing onto your ears and muzzle and arrange onto the cake.
- Cut small ovals from the fruit tape in order to fit into the mouth – it should stick to the marshmallow. Any excess can be snipped away by scissors.
- Next use your chocolate icing to pipe an outline around the ears and muzzle.
- Then take your black chocolate icing and, starting from the outside, pipe overlapping lines to give the effect of fur – using a star-shaped nozzle can really help to achieve this. If you wanted to add more texture, the occasional non-coloured chocolate icing line can be added.
- Once you have worked your way to the muzzle, take your vanilla icing and pipe fangs into your werewolf’s mouth.
- Finally, place 2 of the coloured sweets to make eyes and a jelly bean to act as a nose.
- Serve as a fantastic centre piece for your party!
This recipe makes 16 but you can always use some of your leftover icing to decorate the extras…
110g Caster sugar
75g Self-raising flour
25g Cocoa Powder
Baking Cases (Brown look best with the werewolves)
- Pre-heat the oven to 180°C (Gas Mark 4). Place the baking cases into a cupcake tin.
- Cream together the butter and sugar until light and fluffy.
- Gradually beat in the eggs, if the mixture starts to curdle, add a little flour.
- Fold in the remaining flour and the cocoa powder with a spoon.
- Place spoonfuls of the mixture into the baking cases and bake for 15 – 20 minutes until well risen and firm to the touch.
- Remove from the oven and leave to cool on a cooling rack.
Vanilla Buttercream Icing
400g sifted Icing Sugar
50g Butter, softened
1tsp Vanilla Extract or Essence
Dash of milk, if required
- Beat the butter in a bowl until soft and then gradually beat in the icing sugar.
- If the mixture is becoming too thick, add a dash of milk.
- When you have about 2tbsp of icing sugar left to add, put in the vanilla flavouring before continuing to add the rest.
Chocolate Buttercream Icing
100g good-quality dark chocolate (minimum 70% cocoa solids)
200g unsalted butter, softened
400g icing sugar
2 tsp vanilla extract
Dash of milk, if required
- Melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot to the touch.
- Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
- Finally fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).