Little Shop of Horrors Cupcake (Decoration Steps)

5 from 1 votes

Little Shop of Horrors Cupcake (Decoration Steps)

Feed Me Seymour Cupcakes - Strawberry Monster Cupcakes with fresh strawberries and a huge monster mouth with teeth and a tongue. Halloween sweet treats!

Prep Time30

Course: Dessert Recipes

Cuisine: American

Keyword: cupcakes, halloween, holiday

Servings: cupcakes

Calories: 473kcal

Author: Trisha Haas - Salty Side Dish

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