Halloween Cupcakes created for The Honeycombers Singapore
Place a small cupcake upside down on a larger cupcake. Generously pipe buttercream frosting in between the two cakes and on top. The open star nozzle is best for this. If you don’t have a pastry bag and tip, just cut off one corner of a zip lock bag as an alternative. Cover the cupcake with a circular shaped fondant loosely, then press or crease it to make it look ghostly. Dab chocolate for eyes and mouth.
Take an Oreo cookie for the spider body – you might want to fill it up with orange buttercream in between to inject some Halloween colour. Create funny legs and eyes with fondant (you can get it from the baking section at FairPrice Finest). Alternatively, you can use salted pretzel sticks, cut long candies for the legs or use liquorice.
Pipe away! Cover the top of the cupcake with strands of buttercream (use the open star tip for best effect). Roll two little white fondant spheres for eyes, place them side by side at the top of the cupcake, and dot the eyes with chocolate.
Add orange food colouring into your cupcake mixture. When your cupcakes are ready, cut them up into two equal portions, and pipe orange buttercream in between. Eyes are made with fondant, and tic-tacs are used for teeth. Place a Tootsie roll, or any sweets, at the top as a stem. Pipe with green icing to mimic two leaves to finish.
Top the cupcake with a circular-shaped white fondant, then place two small chocolate chips for the eyes. A dot of chocolate for the nose. You can either use thin strips of fondant to create the mouth, or pipe it with darker-coloured buttercream. For the Frankenstein Use a marshmallow for the face, and paint it with a decorating gel. Pipe head and add chocolate chips on top. Salted pretzel sticks make good monster hands!