Hoot’s There Cupcakes
Such a simple and fun Halloween cupcake topping, that’ll bring joy to the faces of everyone!
Prep: 30 min | Cook: 30 min | Makes: 12
Halloween Cupcakes
Wet:
6 eggs
½ cup water
½ cup coconut oil, melted
½ cup honey
1 tbsp vanilla essence
Dry:
½ cup cocao powder
½ cup wholemeal self raising flour
2 tsp baking powder
¼ tsp salt
Icing:
500g cream cheese
¼ cup honey
food dye, of choice
Directions:
01 Preheat oven to 175°C.
02 Whisk wet ingredients together in a large bowl.
03 Combine dry ingredients in a separate bowl. Add to wet mixture and whisk until combined.
03 Divide mixture across 12 muffins tins lined with patty pans. Bake for 30 minutes.
04 In a separate bowl, beat cream cheese with a hand mixer until soft. Add honey + desired amount of food dye. Beat until combined.
05 Spread icing on cooled cupcakes.
Hoot’s There?
12 iced Halloween cupcakes (recipe above)
24 edible candy eyeballs
12 Oreo cookies, whole
12 Oreo cookies, cut in half to create 24 semi circles
1 metre liquorice wheel
sprinkles, of choice
For each cupcake...
EYES: Using a skewer dabbed in icing, attach 2 eyeballs to the top half of the full Oreo biscuit.
BEAK: Cut a triangle out of the liquorice. Using the skewer and icing again, attach the triangle just below the eyes.
BODY: Place the circular biscuit head into the icing and place the 2 Oreo semi circle 'wings' behind the owls head.
NEST: Decorate the icing with sprinkles.
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