Have a haunting good time making these festive Happy Haunting Cupcakes for Halloween…it’ll be the hit for your next monster bash.
Sweet Tooth Fairy Cake Mix, White
Satin Ice Professional’s Choice Buttercream Icing Mix
Wilton Icing, Orange
Sweet Tooth Fairy Medium Eyeball Candy Shapes
Chocolate sandwich double stuff cookies
Decorating sprinkles and candy toppers
PLUS Wilton Disposable Decorating Bags and Wilton Decorating Tip, Open Star #1M
1.Line a 12 cup muffin pan with cupcake liners. Follow cake mix directions for cupcakes. Fill only 2/3 full to avoid spilling over the side. Bake for 19 to 22 minutes or until a toothpick inserted in the cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.
2.Follow directions on the buttercream icing to add butter and water. Add a Tip #1M to two decorating icing bags. Then fill one decorator icing bag with plain icing and one bag with orange. To make the orange frosting, dip a toothpick into orange Wilton icing and mix well with the white frosting.
3.Pipe the frosting onto the cupcakes.
4.To make the cookie bat, take a cookie and twist the chocolate pieces to separate the sandwich. Then cut one of the pieces in half to make a set a wings. Take the two of those pieces and insert into the cream filling on either side of another cookie. Repeat process for however many bats you want to make.
5.Adhere the candy eyeballs onto the front of the cookie using a dot of white frosting.
6.Use the sprinkles and toppers to decorate the other cupcakes as desired.
NOTE: To make the ghost shown in photo, use chocolate icing for the base, topped with white fondant over the cookie. Dot black icing on fondant for eyes.
Find this recipe and more holiday treats at michaels.com