Book Worm Cupcakes Recipes

BOOK WORM CUPCAKES

Steps:

• Bake cupcakes according to the box.
• Cool, and frost. Add red sugar sprinkles on top. Cut tootsie rolls into small pieces for stem and place in center on frosting. Place worm on side and enjoy!!

CUPCAKE RECIPE

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

EASY HALLOWEEN WORM CUPCAKES

Steps:

• Preheat oven according to cake mix package directions.
• Grease and flour a 12-cup cupcake pan.
• Prepare cake mix according to package directions.
• Pour batter into cupcake pans and bake as directed on cake mix box.
• Let cupcakes cool thoroughly before frosting.
• Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.
• Cut gummy worms in half (as many as you like).
• Put icing onto cut end of the worms and stick to the top of cupcakes.
• You can use as few or as many as will fit on each cupcake.
• Let icing set for 10 minutes and then enjoy.