Prepare for a spookily delicious Halloween with these Werewolf Claw cupcakes. Terrifying, hair-raising, bloody werewolf claws, perfect for your Halloween party. Did a werewolf come by and want to take a bite of this delicious cupcake? You can tell!
Halloween Fondant Cupcakes Recipe: Make an Impression with Werewolf Claws!
Step into the dark world of Halloween with these terrifying and delicious Werewolf claws made with Icing / Fondant. A real eye-catcher for your Halloween party. These cupcakes are the perfect mix of perfect decoration and taste.
I wanted to go all in with a fun Halloween treat. And because the kids are getting older now, the cupcake decorations move along with them. A delicious vanilla cupcake with a fondant topping and blood trails made from strawberry sauce.
Although this might look like a lot of work, it isn't. You can make the cupcakes in about 20 minutes; I had the decoration ready within fifteen minutes. The cooling down may have taken the longest. And what's extra fun is that you can make this recipe with the kids. Now that's fun.
Top Tips
- Fondant: Work on a clean work surface dusted with confectioner's sugar to make it easy to work with fondant.
- To tie the cupcake even more into the theme, once you have put the batter in the molds, spoon a teaspoon of strawberry jam into the center of the batter.
- Let the cupcake cool to room temperature; otherwise, your fondant will melt.
- Refrain from mixing your batter too much or for too long. If it contains too much air, the batter will rise too quickly in the oven and collapse in the center when done. Follow the times and descriptions in the recipe.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Cupcakes
- 2 sticks butter, room temperature
- 1¼ cup sugar
- 4 eggs, size L
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- 4 tablespoons milk
Topping
- 4 tablespoons Frosting, or icing
- 1 pound Fondant, white colored rolled out thin or ready-made icing sheets
- ½ cup strawberry sauce
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Cupcakes
- Preheat the oven to
350 °F or 320 °F - Put the cupcake paper cups in the baking tin.
- Beat the butter with the sugar creamy at high speed with a mixer for three minutes.2 sticks butter, 1¼ cup sugar
- Reduce the speed of the mixer to medium and add the eggs one by one. Add the next one when the first one is fully incorporated into the batter.4 eggs
- Then, add the vanilla extract and continue mixing.1 teaspoon vanilla extract
- Spoon the flour into the bowl and mix the flour through on low speed. Stop mixing when the flour is incorporated.2 cups self-rising flour
- Pour in the milk and mix.4 tablespoons milk
- Divide the batter into the molds and put in the oven for 20 minutes or until the cakes are golden brown and done.
- Allow cooling to room temperature.
Topping
- Spread one teaspoon of frosting on each cupcake.4 tablespoons Frosting
- Roll out the fondant until it is about ¼ inch (3 mm) thick. If you have a fondant sheet, all you have to do is remove it from the packaging.1 pound Fondant
- Use a 3-inch (7 cm) cutter and cut 12 rounds out of the fondant.
- Stick it on the cupcake (the frosting will cause the icing to stick).
- Make four notches in the icing of each cupcake with a sharp knife.
- With a toothpick, make sure the edges look slightly frayed, and the claw marks are open.
- Fill the claws with the strawberry sauce with a spoon or a pipette.½ cup strawberry sauce
Notes
- Make it yourself with this strawberry sauce recipe, where you leave out the strawberry pieces or buy it ready-made.
- You can also heat jam and decorate with it. Then, use jam without pieces.
- To tie the cupcake even more into the theme, once you have put the batter in the molds, spoon a teaspoon of strawberry jam or sauce into the center of the batter.
- Let the cupcakes cool thoroughly. Otherwise, the decoration will become too warm and may drop off.
- Refrain from mixing your batter too much or for too long. If it contains too much air, the batter will rise too quickly in the oven and collapse in the center when done. Follow the times and descriptions in the recipe.
- Shake the mold slightly. If the tops of the cupcakes move, they need some extra baking time.
- Press your finger on the center of a cupcake. If the print springs back immediately, the cupcake is ready. If a hole remains visible, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
- Refrigerator: Wrap the cupcakes in plastic wrap or store them in an airtight container for three days.
- Freezer: You can freeze the cupcakes. First, wrap them in aluminum foil and place everything in a bag or airtight container. You can store them this way for up to two months.
Nutrition
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