Skeleton Cupcakes

Cupcakes

2 eggs

125g caster sugar

125g self-raising flour

125g soft butter

1 tsp vanilla extract

Icing

75g soft butter

200g icing sugar

75g cream cheese

1 tsp vanilla extract

Decoration

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.
7. Finally, put one whole marshmallow on top of the stick to make the head, draw on a face using a chocolate icing pen.
8. Repeat with the remaining cupcakes.