Halloween Bats Cupcakes

COMPOSITION:

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

Finish

• Dawn® Chocolate Frosting
• Cookie Thins

WORKING METHOD:

• 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.