Halloween cupcake decorating set
Decoration set and recipe for approx. 12 witch cupcakes
10% off
Tip
This set contains ingredients for decorating Halloween cupcakes together with a matching recipe. Turn cupcakes into Halloween creations with edible sugar witch hats, food-colouring paste, a food-colouring pen, black rolled fondant, mini pearls, piping bags, a piping nozzle and brown muffin cases. A printed instruction card is included.
The second image shows all items included in the set.
Exact contents, including detailed product and food information:
Brown muffin cases, 50mm, 60 pieces
Sugar witch hats, 4 pieces
Sunset orange food-colouring paste 25g
Black shimmer mini pearls 100g
6mm rose piping nozzle
Small PVC disposable piping bags, 10 pieces
PREMIUM PLUS black rolled fondant 250g
Paper cake-pop sticks, 10cm, 100 pieces
Green food-colouring pen
Recipe leaflet
You save money compared with purchasing the items separately. Please note that the set is sold exactly as offered and individual items cannot be exchanged.
Instructions
Ingredients for approx. 12 Halloween witch cupcakes
For the muffins:
50g softened butter
1 egg
160g sugar
1 sachet vanilla sugar, approx. 8g
150g dark chocolate couverture
1 pinch salt
1 tsp baking powder
200g flour
120ml milk
For the buttercream topping:
150g softened butter
250g sifted icing sugar
50ml milk
Sunset orange food-colouring paste
For decoration:
Approx. 100g PREMIUM PLUS black rolled fondant
Green food-colouring pen
Halloween sugar witch hats
Black shimmer mini pearls
Preheat the oven to 180°C. Beat the butter with the egg, sugar, vanilla sugar and salt until light and fluffy. Melt the couverture and stir it into the mixture. Combine the flour and baking powder, then add them alternately with the milk. Divide the batter between the muffin cases, bake for approx. 20-25 minutes and leave to cool.
Meanwhile, colour the paper sticks green with the food-colouring pen. Knead the rolled fondant thoroughly, roll it out thinly and cut several narrow strips. Moisten the fondant strips with a little water and wind them around the sticks in spirals. Shape witch shoes and attach them to the sticks.
For the buttercream, beat the softened butter, then alternately mix in the sifted icing sugar and milk. Add a small amount of sunset orange food-colouring paste and beat on the highest setting for 2 minutes. Transfer the buttercream to a piping bag fitted with the nozzle and pipe a swirl onto each muffin. Decorate the topping with mini pearls, a witch hat and the witch legs.
The second image shows all items included in the set.
Exact contents, including detailed product and food information:
Brown muffin cases, 50mm, 60 pieces
Sugar witch hats, 4 pieces
Sunset orange food-colouring paste 25g
Black shimmer mini pearls 100g
6mm rose piping nozzle
Small PVC disposable piping bags, 10 pieces
PREMIUM PLUS black rolled fondant 250g
Paper cake-pop sticks, 10cm, 100 pieces
Green food-colouring pen
Recipe leaflet
You save money compared with purchasing the items separately. Please note that the set is sold exactly as offered and individual items cannot be exchanged.
Instructions
Ingredients for approx. 12 Halloween witch cupcakes
For the muffins:
50g softened butter
1 egg
160g sugar
1 sachet vanilla sugar, approx. 8g
150g dark chocolate couverture
1 pinch salt
1 tsp baking powder
200g flour
120ml milk
For the buttercream topping:
150g softened butter
250g sifted icing sugar
50ml milk
Sunset orange food-colouring paste
For decoration:
Approx. 100g PREMIUM PLUS black rolled fondant
Green food-colouring pen
Halloween sugar witch hats
Black shimmer mini pearls
Preheat the oven to 180°C. Beat the butter with the egg, sugar, vanilla sugar and salt until light and fluffy. Melt the couverture and stir it into the mixture. Combine the flour and baking powder, then add them alternately with the milk. Divide the batter between the muffin cases, bake for approx. 20-25 minutes and leave to cool.
Meanwhile, colour the paper sticks green with the food-colouring pen. Knead the rolled fondant thoroughly, roll it out thinly and cut several narrow strips. Moisten the fondant strips with a little water and wind them around the sticks in spirals. Shape witch shoes and attach them to the sticks.
For the buttercream, beat the softened butter, then alternately mix in the sifted icing sugar and milk. Add a small amount of sunset orange food-colouring paste and beat on the highest setting for 2 minutes. Transfer the buttercream to a piping bag fitted with the nozzle and pipe a swirl onto each muffin. Decorate the topping with mini pearls, a witch hat and the witch legs.
Zutaten: see single items
Food company:
Pati-Versand
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