Thrill the trick-or-treaters with these pretty, clever (and easy!) Halloween cupcakes.
- 470 g packaged butter cake
- 500 g ready-made white icing
- Purple and orange food colouring
- ½ cup (160 g) strained warmed apricot jam
- 6-cm (2½-inch) round cutter, cut out equal
- 5-cm (2-inch) bat cutter
Preheat oven to 150 C. Using half 470 g packaged butter cake mix, make cake according to directions on packet.
Line nine holes of standard patty pan with paper cases. Divide mixture between cases. Bake cakes about 20 mins.
Transfer cakes to wire rack to cool. Knead icing on surface dusted with some sifted pure icing (confectioners’) sugar until icing loses its stickiness.
Tint half the icing purple and remaining icing orange using food colouring. Brush tops of cakes with warmed apricot jam.
Roll out both coloured icings, separately, between sheets of baking paper; using 6-cm (2½-inch) round cutter, cut out equal number of rounds from each colour. Using pattern from pattern sheet, or 5-cm (2-inch) bat cutter, cut out bat shapes from half the rounds.
Using picture as a guide, decorate cakes. Use jam to secure the two layers of icing together.
TIP: Cakes can be made a day ahead.
Recipe & Photo: BauerSyndication.com.au