Description
These Full Moon Cupcakes are a fun and festive treat perfect for Halloween or any spooky occasion. Featuring moist cupcakes topped with creamy frosting and decorated with handcrafted yellow fondant moons adorned with black edible bat or witch designs, these cupcakes are as delightful to look at as they are to eat.
Ingredients
Scale
Cupcakes
- Your favorite cupcake recipe or store-bought cupcakes, cooled completely
Frosting
- Your favorite frosting recipe or store-bought frosting, thickened with confectioners’ sugar as needed for piping
Fondant Decorations
- Store-bought white rolled fondant, enough to cut out circles for each cupcake
- Yellow food coloring (a few drops, adjust for desired shade)
- Black edible writer pen
- 2-inch circle cookie cutter
Tools
- Disposable decorating bag
- Size “32” or preferred decorating tip
- Rubber band
- Confectioners’ sugar or wax paper (to prevent fondant sticking)
Instructions
- Coloring the Fondant: Take a handful of white rolled fondant and knead in a few drops of yellow food coloring until you reach your desired shade of yellow. Continue to add drops gradually and knead thoroughly to evenly distribute the color.
- Rolling and Cutting Fondant Circles: Roll the colored fondant on a surface dusted with confectioners’ sugar or laid with wax paper to prevent sticking. Roll it to approximately 1/4-inch thickness. Use a 2-inch circle cookie cutter to cut out one circle for each cupcake. Place the circles on wax paper to stiffen for about one hour, or preferably overnight for best firmness.
- Drawing Designs: Once the fondant circles have stiffened, use a black edible writer to draw bat or witch designs on the yellow fondant moons, adding a spooky touch.
- Prepare Cupcakes: Bake your favorite cupcakes according to your recipe, then let them cool completely before frosting.
- Prepare Frosting: If using store-bought frosting, stir in confectioners’ sugar to thicken it until piping consistency is achieved. Transfer the frosting into a disposable decorating bag fitted with a size 32 or your preferred decorating tip, then secure the bag with a rubber band.
- Decorate Cupcakes: Pipe the frosting onto each cooled cupcake in a swirl or your preferred style. Immediately place one decorated fondant circle on top of each frosted cupcake to complete the full moon effect.
Notes
- Allow the fondant circles to stiffen overnight if possible for easier handling and sturdier decorations.
- Adjust the food coloring gradually to avoid overly dark or uneven tinting in the fondant.
- If you do not have an edible writer, use a very fine brush and edible black gel or food coloring carefully to paint designs.
- Store decorated cupcakes in a cool, dry place to maintain fondant texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
