Bat cakes

You could simply enjoy the bats as is if you’re not a baker.

Less than 30 minutes

Serves 8

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Ingredients:

Basic buttercream:
  • 2 cups (500g) softened butter
  • 4 cups (520g) sifted icing sugar
  • 1 tsp (5ml) vanilla essence 
  • Food colouring of choice
Bat cakes:
  • 1 batch chocolate cupcakes (or store bought)
  • Chocolate sandwich biscuits, for serving
  • Chocolate covered raisins, for serving

Method:

  1. For buttercream, whisk softened butter with an electric beater until pale and fluffy
  2. Add sifted icing sugar in two batches to ensure the mixture is lump-free.                              
  3. Add vanilla essence and food colouring, if you like, mixing thoroughly.                      
  4. Cover with clingfilm and store at room temperature.             
  5. Add a splash of hot water if buttercream has hardened or is too thick to spread.
  6. For bat cakes, top 8 chocolate cupcakes with ½ portion buttercream.
  7. Separate one chocolate sandwich biscuit into 2 discs.
  8. Using butterceam, secure 2 chocolate-covered raisins on one disc to form eyes.         
  9. Add a splash of boiling water to ¼ cup (60g) buttercream to soften and place in a piping bag.
  10. Pipe fangs onto bats using remaining buttercream.      
  11. Slice the remaining disc in half and secure with buttercream to create wings.                        
  12. Repeat until you have 8 bats.
  13. Place bats on cupcakes.

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