full moon cupcakes

Halloween cupcakes: Make full moon cupcakes with fondant and food coloring pens. 

full moon cupcakes

And to end the week of Halloween cupcakes, an ominous full moon. Well, not so gloomy or menacing. Maybe a little. These full moon cupcakes are so easy to make but so stunning. You can make your own chocolate cupcakes, or purchase store-bought cupcakes and add the fondant moons.

Halloween cupcake ideas

Looking for more fun food? Check out these Halloween cupcake ideas:

• crime scene cupcakes
• spider cupcakes 
• monster cupcakes 
• roundup of 40 Halloween cupcake ideas 

how to make full moon cupcakes

• Cupcakes
• Frosting
• Disposable decorating bag
• Size “32” or any preferred decorating tip
• Rubber band
• Yellow food coloring
• Store-bought white rolled fondant
• Black edible writer
• 2-inch circle cookie cutter

*Find the food coloring, decorating bag, decorating tip, fondant, edible writer and cookie cutter in the craft store. You may also find food coloring and the edible writer in specialty stores and online. TIP: You can also just spread the icing on the cupcakes with a spatula, or, use any preferred decorating tip.

Step 1: Take a handful of fondant, add a few drops of yellow food coloring and knead very well, adding additional drops of food coloring until desired shade of yellow is achieved. Roll the fondant as you would cookie dough, to about 1/4-inch thick, using confectioner’s sugar or wax paper as needed to prevent sticking.

Step 2: Cut out 2-inch circles, one for each cupcake, and set aside on wax paper to stiffen about one hour. Draw your bat or witch designs with the black marker. Set the fondant circles aside to stiffen, preferably overnight.

Step 3: Prepare your favorite cupcakes according to the recipe and let cool completely.

Step 4: Prepare frosting according to your favorite recipe, or, use store-bought frosting. (TIP: To thicken store-bought frosting so it’s easier to pipe, stir in confectioner’s sugar until the desired consistency is reached.) Fit a decorating bag with the tip, fill with frosting, and close tightly with a rubber band.

Step 5: Pipe frosting on the cupcakes, and insert a fondant circle.