Fright Night fancies

Fright Night fancies

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(4 ratings)

Prep: 25 mins No cook

Easy

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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Ingredients

  • 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)
    Apricots

    Apricot

    ay-pree-kot

    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

Method

  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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laurateer
31st Oct, 2015
0.05
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.
dichaloner
29th Oct, 2015
2.55
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.
lucysk
21st Oct, 2015
1.3
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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