Photography by Cath Muscat
Get into the spirit of Halloween and prepare these spooky jelly cupcakes for fright night.
- 370g packet chocolate cake mix
- 85g packet lime flavoured jelly crystals
- 180g packet sour worm lollies
- 12 x 12cm lengths licorice strap
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Make cake following packet directions. Spoon mixture evenly between paper cases. Bake for 18 to 20 minutes or until a skewer inserted in the centre of 1 cupcake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Meanwhile, make jelly following packet directions. Pour jelly into a medium heatproof bowl. Refrigerate for 45 minutes or until almost set.
Using a small knife and leaving a 1cm border, cut a 1cm-deep circle from the top of each cupcake. Using a small spoon, scoop out the centre of each cupcake to make a 3cm-deep hole. Spoon jelly into cupcake holes. Poke sour worms into jelly. Insert 1 piece of licorice into jelly in each cupcake, to form a handle. Serve.
Tip: Spoon jelly into cupcakes just before serving.