Feed Me Seymour Cupcakes
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Cupcake recipes are delicious year-round, but these Little Shop of Horrors “Feed Me Seymour” cupcakes are all that more special.
With fresh red strawberries as the huge Monster mouth and piped little white teeth, this perfect-for-Halloween dessert is a lot easier to make than it looks and is sure to be a huge party hit!
Why you will love making Monster Halloween Cupcakes!
Spooky treats bring in the festivities. Whether making monster strawberry cupcakes for a fall festival and cakewalk or to get into the holiday mood, FEED ME SEYMOUR cupcakes will delight the adults.
While kids may not understand the reference to Little Shop of Horrors, the design makes it pretty clear that these cupcakes are perfectly spooky monsters.
Horror Cupcake Ingredients:
- Twelve cupcakes, baked and cooled.
- White frosting: two premixed frosting tubs, 16 oz each.
- Gel food coloring: When it comes to food coloring, use gels. You will need red gels, leaf green color gels, kelly green color gels, and black icing/frosting.
- 18″ pastry bags are here
- Decorating tips – 5 round decorating tip, 67 leaf decorating tip, and 1M star decorating tip.
- Twelve fresh strawberries (washed, tops removed, and cut in half.)
Baking Supplies on Amazon
- 18 Inch Pastry Bag on Amazon
- Round Decorating Tip
- Leaf Decorating Tip
- Star Decorating Tip
- Wilton Gel Colors (These are my favorites!)
How to make Little Shop of Horrors Cupcakes
- Divide one tub of frosting in half: color one half kelly green and one half leaf green.
- Spread one green color lengthwise onto a piece of plastic wrap.
- Spread the other green next to it. Carefully roll up the plastic wrap and twist the ends.
- Snip one end and place it into the pastry bag fitted with a 1M tip. Set aside.
- Place 1/3 of the white icing in a small bowl and color it red.
- Place it into a pastry bag fitted with a 67 leaf decorating tip. Set aside.
- Place 1/3 of white icing into a pastry bag fitted with a 5-round decorating tip. Set aside.
- Pipe green frosting onto each cupcake in a single layer.
- Use a paper towel to dry each cut side of the strawberry before placing one half onto the cupcake. Try to keep the other half of the strawberry with the cupcake.
- Use black frosting to add a large dollop to the strawberry.
- Use the red frosting to add a tongue to the strawberry.
- Use the white frosting to add teeth to the bottom strawberry.
- Dry off the other strawberry half and place it on top of the strawberry on the cupcake. Add white teeth to the frosting.
- Serve immediately, or refrigerate Halloween monster cupcakes until ready to serve.
Expert Cupcake Tips
- I used Wilton color gels for both of these. I’ve bummed that the Kelly Green and the Leaf Green were so close in color when I piped it on, so you might want to try other colors if you prefer a large contrasting frosting.
- I used tub frosting on these Feed Me Seymour Cupcakes, which isn’t as dense as Russian buttercream frosting but worked fine.
- The most important thing you can remember is to DRY YOUR BERRIES! It’s imperative that the berries slide off and not take the frosting.
- You can make your black icing, but I find that the premade stuff is always darker. It’s also a lot stiffer and works great for this.
- You will have frosting left over, so consider using it to make Christmas Pretzel Trees.
Cupcake Storage
We like to store our cupcakes in a cupcake holder and keep them in the fridge.
Cupcake Ideas
Halloween is a fun time to get creative!
Spooky cupcakes and spider cupcakes need a small number of ingredients or cupcake decorations to get exciting.
Decorate plain cupcakes with gummy worms, powdered sugar, mini chocolate chips, eyeball candy, a variety of gel food coloring, candy corn, or black and orange icing.
Holiday parties are just a little bit more fun!
Related Viral Holiday Dessert Recipes
This holiday puppy chow recipe is an excellent mix of seasonal holiday candies and peanut butter Chex Mix.
If you are planning a Halloween party, try this Mummy Jalapeno Poppers Recipe, Mummy Mushrooms Recipe, adorable and popular Mummy Hot Dogs, cheesy Mozzarella Eyeballs, and a wrapped Mummified Garlic Bread
Another fun and highly popular Halloween sweet treat is learning to make popcorn balls. SO fun!
Talk about a perfectly spooky appetizer recipe tray!
Little Shop of Horrors Cupcake (Decoration Steps)
Equipment
- 18 inch pasty bags
- 5 round decorating tip
- 67 leaf decorating tip
- 1M star decorating tip
Ingredients
- 12 cupcakes baked and cooled
- 32 oz. white frosting 2 tubs, 16 oz. each
- Color Gels red, leaf green, kelly green
- Black icing
- 12 strawberries washed, tops removed and cut in half.
Instructions
- Any color/kind of cupcakes must be baked and fully cooled.
- Divide one tub of white frosting in half. Color one half kelly green and one half leaf green.
- Spread one green color lengthwise onto a piece of plastic wrap.
- Spread the other green next to it. Carefully roll up the plastic wrap and twist the ends.
- Snip one end and place it into the pastry bag fitted with a 1M tip. Set aside.
- Place 1/3 of white icing in a small bowl and color it with red gel coloring
- Place it into a pastry bag fitted with a 67 decorating tip. Set aside.
- Place 1/3 of white icing into a pastry bag fitted with a 5 round decorating tip. Set aside.
- Pipe green icing onto each cupcake in a single layer.
- Use a paper towel to dry each cut side of the strawberry before placing one half onto the cupcake. Strawberries must be fully dry for frosting to stick. Keep the other half of the strawberry with the cupcake.
- Use black frosting to add a large dollop to the strawberry.
- Use the red frosting to add a tongue to the strawberry.
- Use the white frosting to add teeth to the bottom strawberry.
- Dry off the other strawberry half and place it onto the top of the strawberry on the cupcake.
- Add white teeth with the frosting. Serve immediately or refrigerate until ready to serve
Notes
- I used Wilton color gels for both of these. I’m bummed the Kelly Green and the Leaf Green were so close in color when I piped it on, so you might want to try other colors if you prefer a large contrasting frosting.
- I used tub frosting on these Feed Me Seymour Cupcakes, which isn’t as dense as buttercream frosting but worked fine.
- The most important thing you can remember is to DRY YOUR BERRIES! It’s imperative that the berries will slide off and not take the frosting.
- You can make your black icing, but I find that the premade stuff is always darker. It’s also a lot stiffer and works great for this.
- Store cupcakes in a cupcake tray.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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