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Annabel Karmel
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Ghoulish Ghosts

Ghoulishly good cupcakes that are simple but look so effective. Your little monsters will love these on Halloween.

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 12 cakes
Great for:  Kids 4+ Years
Suitable for Freezing
175 g butter
175 g caster sugar
1 tsp vanilla essence
3 eggs
175 g self-raising flour
750 g ready to roll white icing
black & pink food colouring
  1. Preheat the oven to 180c/350F/Gas Mark 4.
  2. Beat together the caster sugar, butter and vanilla essence until light and fluffy.  Add one egg at a time with a tablespoon of flour for each egg.  Beat well and fold in the remaining flour.
  3. Spoon into 12 greased and floured dariole moulds, place on a baking tray and bake in a pre-heated oven at 180C for 20 minutes. Remove from the oven and leave to cool.  Cut the top of the cakes off to form a flat surface and then turn out onto a board or plate.  Leave until completely cold.
  4. Roll out the white icing on a surface dusted with cornflour and cut out 12 circles (can use a saucer as a guide).
  5. From the trimmings, use a mini cutter to cut out some tiny oval shapes or roll some tiny balls of white icing into oval shapes. Dampen them with a little water and stick them onto the front of the ghost to make the eyes. Use the black writing icing to make the pupils

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