Halloween Scarecrow Cupcakes
Total Time: 1 Hour 45 Minutes
Have fun creating these scraggly-looking scarecrows for a Halloween tea-time treat!
All You Need Is ...
For the cupcake
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- 1/3 cup (80ml) vegetable oil
- 3/4 cup (180ml) water
- 3 extra large eggs
For the decoration
- 1 tub Betty Crocker™ Creamy Deluxe™ Vanilla Frosting
- 12 chocolate cream wafers or pink wafers
- 1-2 pieces liquorice strap, cut along the ridges into 24 equal short lengths
- 48 red sugar-coated mini chocolate beans
- 2 short pieces liquorice, cut into 24 small triangles
- 1 small tube black writing icing
- 1 shredded wheat biscuit, broken into strands
Betty's Easy Steps
- Preheat the oven to 180°C (160°C fan forced). Line 2 x 12-hole muffin pans with paper cupcake cases.
- Open the cake box, remove enclosed frosting sachet and reserve for another use. Put the cake mix in a large mixing bowl and add the oil, water and eggs. Whisk (by hand or with an electric mixer) for 2-3 minutes, until smooth and creamy. Divide the mixture evenly among the cupcake cases. Bake both pans together in the oven for 18-22 minutes. Remove from the oven and carefully transfer the cupcakes to a wire rack to cool completely; about 30 minutes.
- Spread the cupcakes with the frosting (reserving about 1 teaspoon). Cut 6 of the wafers in half lengthways and cut the rest in half widthways. Arrange one long and one short length of wafer across the top of each cupcake to form a hat, pressing down gently. Attach 1 short length of liquorice to each hat using the reserved frosting.
- Use the mini chocolate beans and the liquorice triangles to make eyes and noses on each cupcake. Use the writing icing to Use the mini chocolate beans and the liquorice triangles to make eyes and noses on each cupcake. Use the writing icing to pipe mouths and add strands of shredded wheat to give each scarecrow straggly hair as desired. Serve immediately or keep in a cool place for up to 2 days.
- If you can’t find wafers for the scarecrows hats, use halved small round cookies instead or mould hat shapes from ready-to-roll brown or black icing.
- If it’s easier, use a mixture of coloured mini chocolate beans.