Halloween Cupcakes Ideas

By  |  Comments
Share on Facebook0Tweet about this on Twitter0Share on Google+7Pin on Pinterest0Share on TumblrShare on Reddit0Share on StumbleUpon0

Get ready for the Halloween party treats with this fun and easy ideas to decorate Halloween cupcakes. We have put together the easiest and creepy Halloween cupcakes ideas for your to decorate the cupcakes with the kiddos or just by yourself! Enjoy!

Ghost Cupcakes

What do you need:

  • 12 cupcakes of your choice homemade or store-bought
  • homemade frosting or 16 - ounce container chocolate frosting
  • cornstarch
  • 1 1-lb, 8-oz package white fondant
  • 12 sphere lollipops, such as Dum Dums
  • 1 tube black decorating icing or a food marker like this

Directions:

  1. Frost cupcakes and set aside. Lightly dust work surface with cornstarch and roll fondant a little thinner than 18 1 1/2-inch rounds and 18 4-inch rounds with cookie cutters. Knead scraps together and reroll, as necessary ( you might need to do this a couple of times).
  2. Insert the stick of a lollipop into a block of Styrofoam (or half a potato or apple) to hold it steady. Place one 1 1/2-inch fondant round over lollipop and pinch to close. Then place larger fondant round over the smaller one, pleating to make a ghost shape. Repeat for all lollipops. Place a ghost in the center of each cupcake by inserting the stick into the cake. Pipe or draw with your marker black eyes on each.

The Mummy


[button size="small" color="orange" style="none" new_window="true" link="http://www.bhg.com/halloween/recipes/17-frightfully-good-halloween-cupcakes/?rb=Y#page=17"]More at BHG[/button]

You need:

  •  frosted store-bought or homemade cupcakes

Directions:

  1. Use a pastry bag with a basket-weave tip to pipe on white frosting.
  2. Pipe on red frosting for the mummy’s eyes.
  3.  Make two dots using black frosting for the pupils.

 The Eyeball Cupcake

What do you need:

  • fondant (blue & white)
  • red food coloring
  • paint brush or red food coloring pen like this (for the veins)
    [button size="small" color="orange" style="none" new_window="true" link="http://www.makeit-loveit.com/2010/10/make-cake-series-halloween-cupcakes.html"]Click Here For Directions[/button]

 Skeleton Bones Cupcake

No bones about it, this cupcake is fit for Halloween and tasty to boot. White candies form a sweet treat that won’t rattle your bones.

To make the cupcake, follow these steps:

1. Place a large candy mint on top of a chocolate frosted cupcake; decorate face with icing.

2. Arrange licorice pastels to make arms and legs.

3. Place small mints at the bottom of the legs for the skeleton’s feet.

4. Use white sprinkles to make the skeleton’s ribs.
[button size="small" color="orange" style="none" new_window="true" link="http://www.bhg.com/halloween/recipes/17-frightfully-good-halloween-cupcakes/?rb=Y#page=18"]More at BHG[/button]

 The Itsy Bitsy Spider


[button size="small" color="orange" style="none" new_window="true" link="http://www.countryliving.com/recipefinder/itsy-bitsy-spiderwebs-cupcakes-recipe"]More at Country Leaving[/button]

Ingredients:

  • 1 box(es) Betty Crocker Super Moist German Chocolate Cake Mix, prepared
  • 1/3 cup(s) Grade-A Dark Maple Syrup
  • 1/2 cup(s) Pumpkin Pie Filling
  • 1 tub(s) Duncan Hines Classic Dark-Chocolate Fudge Frosting
  • 2 cup(s) White-Chocolate Chips

Directions:

  1. To Make the Cupcakes: Place paper liners in a muffin pan, then fill each liner two-thirds full with prepared cake mix. Bake at 350°F for 15 to 20 minutes, then set aside until cool. Repeat process until you’ve baked 24 cupcakes.
  2. Transfer frosting into a bowl, microwave for 10 seconds, and stir; repeat until thin enough to pour. Dip cupcake upside down into frosting, submerging the top but not touching liner to frosting. Let excess drip off before turning upright. Continue until all cupcakes are glazed.
  3. To Make the Cake Topper: Microwave white-chocolate chips in a bowl for 30 seconds and stir. Continue to microwave in 20-second intervals until almost melted. Stir again until chocolate is completely melted. Pour inside a freezer bag with one tip snipped off to create a piping sleeve.
  4. Line a cookie sheet with parchment paper. Slide spiderweb template underneath paper. To make each web, use piping sleeve to trace white chocolate along design, making sure to connect all lines. Repeat process until you’ve created 24 toppers. Chill them in refrigerator for 10 minutes. Then, using a spatula, remove webs carefully from parchment and position one on each cupcake.

Comments