Bloody Halloween werewolf claw cupcakes. Did a werewolf come along, who wanted to take a bite of this delicious cupcake? You tell me!
This delicious cupcake is a real Halloween topper. Just because it looks like a werewolf is stand by to eat them when he's got a chance. My children really had to think twice before they took the first bite.
These cupcakes are, of course, very nice to make for a Halloween children's party. They are just simple cupcakes (the ones who never fail), with frosting and 4 claws made from strawberry sauce.
Although you may think that this costs a lot of work, that is not true. You make the cupcakes in about 20 minutes, I finished the decoration within fifteen minutes. Actually, cooling down might have taken the longest time.
Tips
- To place the cupcake even more in the theme, you can, when you have put the batter into the molds, add a teaspoon of strawberry jam in the middle of the batter.
- Let the cupcake cool down to room temperature before topping it, otherwise your icing will melt.
- Icing can be bought and rolled out, but did you know that you can also buy sheets, where you only have to stick out the shape with a round cutter.
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Halloween werewolf claw cupcakes
Ingredients
cupcakes
- 250 grams butter room temperature
- 250 grams sugar
- 250 grams self-rising flour
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 4 eggs size L
Topping
- 4 tablespoons frosting
- 400 grams of Icing white colored rolled out thin or ready-made icing sheets
- 100 ml strawberry sauce
Ingredients you need per step are listed below the step in Italic
Instructions
Cupcakes
- Preheat the oven to 350 °F (180 °C).
- Put the cupcake paper cups in the baking tin.
- Beat the butter creamy at high speed with a mixer.
- Then add the sugar and mix for another 2 minutes.
- Reduce the speed of the mixer to medium and add the eggs 1 by 1. Add the next one when the first one is fully incorporated into the batter.
- Then add the vanilla extract and continue mixing.
- Spoon the flour into the bowl and mix the flour through the batter with a spatula.
- Pour in the milk and mix well.
- Spread the batter into the molds and put in the oven for 20 minutes, or until the moment when the cakes are golden brown and done.
- Allow cooling to room temperature.
Topping
- Spread 1 teaspoon frosting on each cupcake.
- Roll out the icing until it is about 3 mm thick. If you have a sheet of icing, all you have to do is remove it from the packaging.
- Use a 7 cm cutter and cut 12 rounds out of the fondant.
- Stick it on the cupcake (the frosting will cause the icing to stick).
- With a sharp knife make four notches in the icing of each cupcake.
- With a toothpick make sure that the edges look a little frayed and that the claw marks are open.
- With a spoon or a pipette, fill the claws with the strawberry sauce.
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