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  • 2 eggs
  • 125g caster sugar
  • 125g self-raising flour
  • 125g soft butter
  • 1 tsp vanilla extract


  • 75g soft butter
  • 200g icing sugar
  • 75g cream cheese
  • 1 tsp vanilla extract


  • 12 cake pop sticks
  • 2 packets white chocolate coated pretzels
  • Chocolate icing pen
  • Large white marshmallows
  • Medium sized white marshmallows


  1. Preheat the oven to 160 C Fan. Line a 12 hole muffin tin with muffin cases.
  2. Measure all of the cake ingredients into a bowl. Whisk until light and fluffy using an electric hand whisk and spoon into the cases.
  3. Bake for 15 to 18 minutes until well risen and lightly golden. Cool on a wire rack.
  4. To make the icing, measure the butter, icing sugar and cream cheese into a bowl. Whisk until pale and fluffy. Add the vanilla and stir through.
  5. Spoon onto the cool cupcakes. Put a cake pop stick into the middle of each cake.
  6. Slice 6 of the large marshmallows in half lengthways. Thread one of these onto each of the pop sticks. Snip two marshmallows into 8 pieces. Thread one piece of marshmallow onto the stick so it is on top of the icing. Put a pretzel on top, then a marshmallow and repeat until you have three pretzels and three pieces of marshmallow. Break one pretzel in half and use to make the skeleton’s arms attaching them to the pretzel body.
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