Halloween werewolf claw cupcakes
Bloody Halloween werewolf claw cupcakes. Did a werewolf come along, who wanted to take a bite of this delicious cupcake? You tell me!
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature wit 30 °F / 20 °C
white colored rolled out thin or ready-made icing sheets
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.
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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Halloween werewolf claw cupcakes https://www.byandreajanssen.com/halloween-claw-cupcakes/ 16/10/2018