Batwing Cupcakes

Take a bite out of these royal icing Batwing Cupcakes, before they take a bite out of you! You'll be glad you did because they're BATtastically delicious, and not at all threatening to make. Let me show you how.

The ingredient list:

• confectioners sugar 
• meringue powder 
• almond extract
• light corn syrup
• black gel food color 
• butter
• sugar
• brown sugar
• vanilla paste or extract
• egg
• all-purpose flour salt
• baking powder
• mayonnaise
• milk
• cocoa powder
• royal icing eyeballs
• sprinkles 

**Important Note - There are four components to making these Royal Icing Bat Wing Cupcakes with Buttercream Frosting. Since the royal icing bat wings and the candy eyeballs take time to completely dry, please plan accordingly and start those elements at least 4 days before assembling the cupcakes.

The four components in making Royal Icing Batwing Cupcakes:

• Make the royal icing bat wings and eyeballs 4 days in advance.
• Make the cupcake batter and bake.
• Make the buttercream frosting.
• Assemble the royal icing bat wing cupcakes.

Who in their right mind would want to take the time to make these cupcakes?

• LOL. Good Question!
• Someone who wants a bit of a baking challenge.
• Someone who likes to surprise and delight people with fun food creations.
• Someone like YOU, and ME!
• Someone slightly BATTY!

Can the candy eyeballs be made at home?

You bet!!

Since you're making the royal icing for the batwings, why not keep some white icing aside before adding the black gel food color and you can make these homemade royal icing eyeballs for decorating all sorts of fun Halloween treats!

The step-by-step photo instructions:

To make the cupcakes:

• In a large bowl, blend together softened butter, granulated sugar, brown sugar, mayonnaise, egg, vanilla, and milk.

• Add the cocoa powder, espresso powder, salt, all-purpose flour, and baking powder to the bowl and blend until incorporated and smooth.

• Line 8 cupcake wells with liners.
• Divide the batter evenly between the 8 cupcakes.
• Bake at 350-degrees for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
• Set the cupcakes aside on a wire rack to cool completely.

To make the buttercream frosting:

• In a large bowl, blend softened butter with vanilla until creamy.
• Add confectioners sugar and a splash of milk.
• Blend until thick and creamy.
• Add black gel food color to the frosting until you reach your desired color.

• Spoon the buttercream icing into a piping bag that has been fitted with a Wilton 1M tip.

• Pipe the buttercream icing in rosette form (starting in the center and working out to the edge of the cupcake), and subsequently build the frosting up so it's high enough to accommodate the royal icing bat wings.

• Gently and carefully press two bat wings into the icing.
• Sprinkle the top of the buttercream frosting with black sprinkles (if desired).
• Add royal icing eyeballs and the recipe for royal icing.
• Keep refrigerated until ready to serve.

Additional Halloween recipes:

• Ooey Gooey Swiss Meringue Skull
• Boo Berry Pie
• Freaky Frankenstein Rice Cereal Treat
• Melted Witch Candy (shown below)

Printable Recipe Card

Batwing Cupcakes with royal icing wings

Renee Goerger

Take a bite out of these Royal Icing Batwing Cupcakes, before they take a bite out of you! You'll be glad you did because they're BATtastically delicious, and not at all threatening to make.

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Prep Time 1 hour hr 10 minutes mins

Cook Time 20 minutes mins

drying time 4 days d

Total Time 4 days d 1 hour hr 30 minutes mins

Course Dessert, Dessert - Halloween, dessert-cupcakes

Cuisine American

Servings 8 servings

Calories 992 kcal

Ingredients

  

1x2x3x

To make the royal icing bat wings and eyeballs - Must dry for 4 days, so plan accordingly.

To make the royal icing and eyeballs and wings:

• ▢ 6 cups confectioners sugar
• ▢ 3 tablespoons meringue powder
• ▢ 1 teaspoon almond extract
• ▢ 3 tablespoons light corn syrup
• ▢ warm water
• ▢ black gel food color

To make the cupcakes:

• ▢ ¼ cup butter softened
• ▢ 3 tablespoons granulated sugar
• ▢ 3 tablespoons brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg
• ▢ ¼ cup mayonnaise
• ▢ ¼ cup milk
• ▢ ½ cup all-purpose flour
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon espresso powder
• ▢ ½ teaspoon baking powder

To make the buttercream frosting:

• ▢ 1 cup butter softened
• ▢ 1 teaspoon vanilla extract
• ▢ 4 cups confectioners sugar
• ▢ 3 tablespoons milk more if needed
• ▢ black gel food color

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Instructions

 

To make the royal icing bat wings and eyeballs - Must dry for 4 days, so plan accordingly.

• Mix the royal icing ingredients in a large bowl. Remove 1 cup of white icing and set aside. Add the warm water sparingly. The icing should be thick, but not too thick. Use the water to thin the icing for piping as needed.
• Use cardboard to draw out two bat wings approximately 3" in length and 1½" in width. Cut with scissors.
• Color the largest amount of royal icing with the black gel color until you reach your desired shade of black. Spoon the outline icing into a piping bag, zip-top bag, OR parchment triangle.
• Trace 16 wing shapes onto parchment paper. Flip the paper and pipe the outlines of the wings. (watch video)
• Thin the more black icing with water to achieve the flood icing. Flood each of the outlined bat wings and use a toothpick or paintbrush to flood the entire wing evenly. (watch video) 
• Set the wings aside to air dry for 4 days in an uninterrupted place
• For the eyes; pipe white dots onto parchment paper. Pipe black royal icing dots into the white dots to form the eyes. Allow to dry completely for 4 days.
• **Note - the eyeballs may be kept indefinitely by storing in a cool, dry place in an airtight container.

To make the cupcakes:

• In a large bowl, blend together softened butter, granulated sugar, brown sugar, mayonnaise, egg, vanilla, and milk.
• Add the cocoa powder, espresso powder, salt, all-purpose flour, and baking powder to the bowl and blend until incorporated and smooth.
• Line 8 cupcake wells with cupcake liners. Divide the batter evenly between the 8 cupcake liners.
• Bake at 350-degrees for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
• Set the cupcakes aside on a wire rack to cool completely.

To make the buttercream frosting:

• In a large bowl, blend softened butter with vanilla until creamy.
• Add confectioners sugar and milk. Blend until thick and creamy.
• Add black gel food color to the frosting and blend until you reach your desired color.
• Spoon the buttercream icing into a piping bag that has been fitted with a Wilton 1M tip.
• Pipe the buttercream icing in rosette form (starting in the center and working out to the edge of the cupcake), and subsequently build the frosting up so it's high enough to accommodate the royal icing bat wings.
• Gently and carefully press two bat wing into the frosting.
• Sprinkle the top of the buttercream frosting with black sprinkles (if desired).
• Add royal icing eyeballs.
• Keep refrigerated until ready to serve.

Video

Notes

To make the royal icing bat wings and eyeballs - Must dry for 4 days, so plan accordingly.

Store the cupcakes loosely covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1servingCalories: 992kcalCarbohydrates: 171gProtein: 2gFat: 34gSaturated Fat: 19gCholesterol: 103mgSodium: 468mgSugar: 162g

I sincerely hope you've enjoyed today's recipe for Royal Icing Bat Wing Cupcakes with Buttercream Frosting as much as I've enjoyed bringing it to you.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

Until we eat again, I hope you have a delicious day!