Fright Night fancies

Fright Night fancies

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(4 ratings)

Prep: 25 mins No cook


Serves 12

Kids will love rolling out fondant icing and using a cookie cutter and icing pen to decorate these spooky yet cute cupcakes for Halloween

Nutrition and extra info

Nutrition: per serving

  • kcal364
  • fat8g
  • saturates5g
  • carbs70g
  • sugars64g
  • fibre1g
  • protein2g
  • salt0.3g
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  • 12 ready-made vanilla cupcakes or fairy cakes, or make your own (see tip)
  • 2 x 410g cans apricot halves in light syrup, drained (reserve the syrup)



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 100g raspberry jam
  • a little icing sugar or cornflour, for dusting
  • 500g pack ready-to-roll white fondant icing
  • black icing pen


  1. Remove the cakes from their paper cases – if the tops are rounded, trim them with a serrated knife to make a flat surface. Flip the cakes over and arrange on a large board or cake stand. Brush the cakes all over with the syrup from the drained apricots, then place 1 tsp jam on top of each cake. Put an apricot half on top of the jam, rounded- side facing up.

  2. Clean your work surface, then dust with a little icing sugar or cornflour. Roll out the icing to the thickness of a 50p piece – it will be easier if you work with half at a time, keeping the remaining icing well wrapped so it doesn’t dry out. Use a 12cm fluted cookie cutter to stamp out 12 circles and, as soon as you cut each one, drape it over a cake. Draw on spooky faces using the black icing pen, then serve. Can be made up to a day ahead; eat leftover cakes within 1 day.

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Comments, questions and tips

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31st Oct, 2015
Made these yesterday for a hallowe'en party today. The apricots and jam made the whole thing too moist dissolving the icing and turning them into a gooey inedible mess. Will have to start again now. Maybe I'll use marshmallows instead of apricots.
29th Oct, 2015
Just made these using a Victoria sponge recipe for the cupcakes . The apricot syrup just makes the cakes soggy so I wouldn't include this next time. One tin of apricots was sufficient. As I am no cake decorator, I used mini chocolate crispies for the face instead and firmed them in place on the icing before putting onto the cakes.
21st Oct, 2015
Made these and they looked good...for 2 hours until the icing melted from the apricot syrup so they just looked awful! Waste of time and money unfortunately :-(
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