Wilton® Halloween Monster Cupcakes
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Wilton® Halloween Monster Cupcakes

Spooky little monsters make Halloween gatherings ghoulishly fun!
Craft Time: varies
Uses Recycled Items: No
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 Ready-To-Use Rolled Fondant, small

Ready-To-Use Rolled Fondant


Material List

  • Wilton® Standard Muffin Pan
  • Wilton® Standard Baking Cups – Trick Or Treat
  • Wilton® Icing Recipe – Buttercream
  • Wilton® Icing Color – Leaf Green, Violet, Orange, Black
  • Wilton® Fondant Roller, 9"
  • Wilton® Roll & Cut Mat
  • Wilton® Lollipop Sticks, 6"
  • Wilton® Thinned Fondant Adhesive Recipe
  • Wilton® FoodWriter™ Edible Color Markers, Fine Tip – Primary
  • Wilton® Knife Icing Decorations
  • Wilton® Tips (5, 18, 12)
  • Scissors
  • Ruler
  • Knife
  • Cornstarch

Project Instructions

Bake and cool cupcakes as directed on package.

Ice smooth with spatula in green, orange or violet buttercream icing. Build up orange and violet cupcakes in center.

Make two arms for each cupcake. Tint 1 oz. of fondant green, orange or violet. Roll out 1/16" thick. Cut lollipop sticks to 1½" long. Cut a 1¼" x 1¼" strip and wrap around stick. For hands, shape a ½" ball; flatten and cut ¼" slits for fingers. Attach hands to arms using thinned fondant adhesive and position knife decoration in hand. Fold over fingers and attach with thinned fondant adhesive. Set aside; reserve remaining tinted fondant.

Make one mouth for each cupcake. Tint 1 oz. of fondant black. Roll out 1/16" thick. Use knife to cut a free-form shape, 1½"x½" wide for violet and orange cupcake and 1¾" x ¾" wide for green cupcake. Position on cupcake.

Make teeth. Roll out white fondant 1/16" thick. Use knife to cut small rectangles or triangles. Position on cupcake.

For green cupcake, pipe tip 5 dots on top in a darker shade. Flatten and smooth with finger dipped in cornstarch. For eye, roll ½ oz. of white fondant into a ball. Roll out orange fondant 1/16 in. thick. Cut a 1 in. circle for iris and attach with damp brush. Roll a ¼" black ball flat; cut a 3/8" circle and attach for pupil. Cut a small dot from white fondant for highlight and attach. Outline iris with black FoodWriter; draw vein lines with red FoodWriter. Position eye and insert arms.

For orange cupcake, pipe tip 18 pull-out star fur in orange. For eyes, roll two ¼" balls of white fondant. Flatten slightly. Roll two 1/16" balls of black fondant for pupils; flatten and attach. Cut thin strips of black fondant and attach for eyebrows. Position eyes and insert arms.

For violet cupcake, pipe tip 12 balls on cupcake top in violet buttercream, building up at center. For eyes, roll two 5/8" balls of white fondant. Roll two ¼" balls of black fondant for irises; flatten and attach. Cut two small dots of white fondant for highlights and attach. For eyelids, roll out white fondant very thin; cut a ½" circle, then cut in half. Attach one half for one eyelid. Position eyes and insert arms.

For Step-by-step instructions for the buttercream icing, go to michaels.com.


You will need the Wilton® Thinned Fondant Adhesive Recipe from wilton.com to complete this project.