Skeleton Cupcake

Skeleton Cupcake

posted in: Cupcake Recipes | 1

Prep and cook time: 35 minutes

Makes: 10 cupcakes

 

Ingredients

175g | 6 oz | ¾ cup butter

175g | 6 oz | ¾ cup caster (superfine) sugar

4 eggs, beaten

1 orange, finely grated zest

1 tablespoon vanilla extract

175 g |6 oz | 1 ½ cups self-rising flour

 

For the chocolate icing:

110g | 4 oz dark (plain) chocolate

2 tablespoon butter

125 ml | ½ cup crème fraiche

50g | 2 oz icing (confectioners’) sugar, sifted

 

To decorate

10 white mini marshmallows

80 liquorice comfits (torpedoes)

Brown piping icing

 

Method

  • For the cupcakes, heat the oven to 180 degrees Celsius and place 10 paper cases in a bun tin.
  • Beat the butter and sugar in a mixing bowl until soft and light. Beat in the eggs, a little at a time, until well blended. Gently stir in the orange zest, vanilla and flour.
  • Spoon the mixture into paper cases and brake for 20 minutes until golden and springy to the touch. Remove from the tin and cool on a wire rack.
  • For the chocolate icing, melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Remove from the heat and allow it to cool slightly. Stir in the crème fraiche until blended, and then stir in the icing sugar. Spread the icing over the top of each cake.
  • To decorate, place a mini marshmallow on each cake for the head and pipe the mouth and eyes with brown piping icing. Attach the liquorice comfits to each cake to form the body, arms and legs.

 

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