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
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)
Apricot
ay-pree-kotA 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
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.
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.
Comments, questions and tips