Halloween Werewolf Claw Cupcakes
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. Self-rising flour: All-purpose flour mixed with baking powder. You can also replace this by mixing 2 cups (250 grams) of flour and one teaspoon of baking powder.
2. Vanilla extract: You can make it homemade with this vanilla extract recipe.
3. Strawberry sauce:
- 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
Calories: 540kcal | Carbohydrates: 73g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 267mg | Fiber: 1g | Sugar: 42g | Vitamin A: 575IU | Vitamin C: 2mg | Iron: 1mg
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