Halloween Bats Cupcakes

Red Velvet Cake


Approximately 38 cupcakes


Genoese Batter

  • 1000g Dawn® Dark Devils Genoese Cake Base
  • 420 g Water (1)
  • 110 g Vegetable Oil
  • 200 g Water (2)


Fondant Eyes

  • Dawn® Fondant Sublime
  • Melted Chocolate


Truffle Balls

  • Dawn® Chocolate Frosting
  • Cupcake crumb



  • Dawn® Chocolate Frosting
  • Cookie Thins


  • Prepare the fondant eyes the day before:
  • Stir Dawn® Fondant Sublime in the pail until smooth.
  • Place into a piping bag and pipe small bulbs on a sheet of silicone paper then leave to set firm overnight.
  • Finish with a dot of melted chocolate for the pupils.
  • Add all the Genoese batter ingredients (except water (2)) to a mixing bowl fitted with a beater and mix on slow speed for 1 minute and then medium speed for 4 minutes.
  • Then, on slow speed, stream in water (2) over a minute. Scrape down thoroughly
  • then mix for a further 1 minute on slow speed.
  • Deposit at 45 g into cupcake cases.

  • Once the cupcakes have cooled down, pipe two bulbs with Dawn® Chocolate Frosting on top of the cupcakes.
  • For the heads (truffle balls): Crumb a couple of the cupcakes and add a small amount of chocolate frosting to form a paste and then mould into small balls.
  • Then place the Chocolate truffle balls where the head should be and put 2 fondant eyes on it with a bit of melted chocolate to stick them on.
  • Take one of the cookies and cut it in half, then place on both sides of the ‘head’ to create the effect of wings.