Recipes
Day of the Dead muffin skulls
Celebrate Day of the Dead in style this November 2 with these colourful creations
Celebrate Day of the Dead in style this November 2 with these colourful creations
(11 votes)
Cook: 1 Hour
Serves: 6
Price: £1.20 per serving
Nutritional Information
Each 152g serving contains
Energy
2373kj
567kcal
2373kj
567kcal
28%
Fat
18.2g
18.2g
Med
26%
26%
Saturates
3.8g
3.8g
Med
19%
19%
Sugars
80.6g
80.6g
High
90%
90%
Salt
0.76g
0.76g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
1561kj/373kcal
Typical energy values per 100g:
1561kj/373kcal
Ingredients
6 chocolate muffins
6 tbsp Betty Crocker Chocolate Fudge Icing
Icing sugar, for dusting
75g purple ready-to-roll fondant icing
75g blue ready-to-roll fondant icing
75g pink ready-to-roll fondant icing
75g yellow ready-to-roll fondant icing
75g green ready-to-roll fondant icing
75g orange ready-to-roll fondant icing
Dr. Oetker writing gels in assorted colours
Method
1
Trim the top off of each muffin to make it flat.
2
Spread a little fudge icing over the tops of 3 muffins. Sandwich each one with an un-iced muffin, top to top, then halve, top to bottom. (Laid flat, each one should be a long hexagon shape.)
3
On a surface dusted with icing sugar, roll out one piece of coloured fondant.
4
Spread fudge icing thinly all over one muffin pair and lay it flat side down on the fondant. Trim around the muffin. Moisten the edge of the fondant with water.
5
Roll a pair of 1.5cm fondant 'sausages'. Shape these into cheekbones on the muffin.
6
Knead and re-roll the fondant. Lay over the muffin and mould into a skull. Trim around the base.
7
Use the end of a wooden spoon to form eye sockets and a piping-nozzle tip to make the nose-hole.
8
Decorate with the writing gels and fondants in other colours. Repeat to make 6.