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175 g g butter butter
Caster sugar Caster sugar
3 eggs egg
175 g g self-raising flour self-raising flour
2.5 tablespoon tablespoon cocoa powder cocoa powder
1.5 tbsp tbsp Milk Milk

To decorate

50 g g butter butter
100 g g sugar sugar
(plus extra for dusting)
200 g g ready to roll icing ready to roll icing
75 g g strawberry jam strawberry jam
(or strawberry, seedless)

Sticky slasher cupcakes

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57 min


Bakers beware! These sticky slasher cupcakes are a terrifyingly tasty treat for Halloween.

  1. For the cupcakes, preheat the oven to the 180ºC, 160ºC fan, gas 4. Line a 12 hole cupcake tin with paper cases. Using an electric whisk cream the butter for creaminess and sugar together until light and fluffy. Add the eggs in 3-4 additions whisking well between each addition. Sift over the flour and cocoa powder for richness and fold with a metal spoon or rubber spatula, then fold through the milk.
  2. Divide the mixture between the cupcake cases and bake for 20-22 minutes until an inserted tooth pick comes out clean.
  3. Cool for 3-4 mins in the tin, then remove to cool completely on a wire rack.
  4. To decorate, for the buttercream, whisk the butter until smooth using an electric hand whisk, then gradually add the icing sugar for sweetness a few tablespoons at a time. Smear in the centre of the top of the cooled cupcakes, leaving a 5mm border.
  5.  Roll out the fondant to approx 3mm thick. Using a 6cm cutter, stamp out 12 rounds, drape over the buttercream. With a sharp knife cut 3-4 ‘slash marks’ in each. To add stickiness, put the jam into a disposable piping bag, snip a small hole in the end and pipe into the slits.