Tombstone cupcakes

Tombstone cupcakes


Makes 12.


1/2 cup (125g) butter, room temp

3/4 cup (170g) caster sugar

1 tsp vanilla essence

2 eggs

1/2 cup (125ml) milk

1 1/2 cups (225g) self-raising flour

To decorate:

Chocolate icing


White writing icing

Chocolate Thins

Plastic skeleton arms (from discount shop)


Preheat oven to 180å¡C (160å¡C fan-forced).

Using an electric mixer, cream the butter, sugar and vanilla essence. Add eggs one at a time, beating well after each one. Add milk and self-raising flour. Mix until just combined.

Spoon into patty cases and bake for 12-15 minutes, or until golden. Cool on wire racks.

Ice cupcakes with chocolate icing, sprinkle with Milo. Write R.I.P in white writing icing on the Chocolate Thins. Insert Chocolate Thins carefully into the cupcakes (you may need to make a slit with a sharp knife to make it easier to insert the Thins).

Cut plastic arms from skeletons and insert into the cupcakes.

  • If you are really in a hurry you can cheat and buy store-bought icing.
  • This recipe was created by Alana House for Kidspot Australia and has been adapted for Kidspot New Zealand.

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