Looking for really unique (and scary) recipe ideas for Halloween??
We love this werewolf cupcake. The recipe is really easy and it’s sure to impress.
After you’ve made your werewolf, why not try our Cookie Monster Cupcake too.
12 Vanilla Cupcakes
- 100g Caster Sugar
- 100g Salted Butter
- 100g Self-Raising Flour
- 2 Medium Eggs
Chocolate Buttercream Frosting
- 250g dark organic chocolate
- 500g unsalted butter, softened/room temp
- 100g icing sugar
- 1-2 tbsp milk to loosen
Vanilla Buttercream Frosting
- 600g butter
- 8 tbsp milk
- 16 drops vanilla extract
- 1200g icing sugar
- 12 large white marshmallows
- 1 packet of red licorice laces
- 1 packet of Smarties
Method: Vanilla Cupcakes
Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4).
Place paper cases into a muffin baking tray.
Using an electric whisk or wooden spoon, beat the butter and sugar until light and fluffy. Beat in the egg and fold in the flour.
Bake in the oven for 15 – 20 minutes. Lift the cupcakes out of the muffin tin and leave on a wire rack to cool.
Method: Chocolate Buttercream Frosting
Melt chocolate au bain marie and set aside to cool. Beat together the softened butter and icing sugar.
When combined, stir in the melted chocolate. Add milk to loosen butter cream if needed.
Method: Vanilla Buttercream Frosting
Beat together the butter and icing sugar. When combined, stir in the vanilla extract and milk.
Method: Werewolf Decoration
Using a sharp knife, cut two triangular-shaped wedges off of each marshmallow until you have 12 pairs of ears. Don’t worry if they don’t look perfectly neat; they will be covered with frosting.
Cut a large wedge out of the center of the marshmallows to create the mouth shape.
Using kitchen scissors, cut small lengths of red laces and press them over the “mouth” area. They will easily stick to the gummy inside of the marshmallow.
Pipe a few drops of chocolate frosting onto each cupcake to use as glue to attach the ears and mouth.
Using a pastry bag with a “V” tip filled with chocolate frosting, cover the ears and pipe a circle of “fur” around the outside edge of the cupcake.
Continue piping from the outer edge of the cupcake towards the center and up the snout until the cupcake is completely covered.
Place smarties for the eyes and the nose.
Using a pastry bag fitted with a small round tip and filled with vanilla frosting, pipe teeth around the edges of the mouth.
[ Image provide by Brett Jordan ]