Fright Night fancies

Kids will love rolling out fondant icing and using a cookie cutter and icing pen to decorate these spooky yet cute cupcakes for Halloween

Prep:25 mins
No cook

Serves 12
Easy

Nutrition per serving

kcal 364
fat 8g
saturates 5g
carbs 70g
sugars 64g
fibre 1g
protein 2g
salt 0.3g

Ingredients

12 ready-made vanilla cupcakes or fairy cakes, or make your own (see tip)
2 x 410g cans apricot halves in light syrup, drained (reserve the syrup)
100g raspberry jam
a little icing sugar or cornflour, for dusting
500g pack ready-to-roll white fondant icing
black icing pen

Tip

Icing tips

Make sure you roll the icing out thickly enough, especially if you're not serving them immediately. If the icing is too thin it can become soggy when it touches the apricot. The ideal thickness would be the same as a 50p coin or around 2-3mm.

Make your own

Make your own vanilla cupcakes from scratch with our easy recipe. To vary the flavour, try making our orange & almond cupcakes (this recipe makes 24 cupcakes so you'll need to double the quantities for your Fright Night Fancies.)

Method

Remove the cakes from their paper cases – if the tops are rounded, trim them with a serrated knife to make a flat surface. Flip the cakes over and arrange on a large board or cake stand. Brush the cakes all over with the syrup from the drained apricots, then place 1 tsp jam on top of each cake. Put an apricot half on top of the jam, rounded- side facing up.
Clean your work surface, then dust with a little icing sugar or cornflour. Roll out the icing to the thickness of a 50p piece – it will be easier if you work with half at a time, keeping the remaining icing well wrapped so it doesn’t dry out. Use a 12cm fluted cookie cutter to stamp out 12 circles and, as soon as you cut each one, drape it over a cake. Draw on spooky faces using the black icing pen, then serve. Can be made up to a day ahead; eat leftover cakes within 1 day.