Take a bite out of these royal icing Bat Wing 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.
Welcome to the fifth day, and my last day participating in #HalloweenTreatsWeek.
I’m really so glad I took part in this fun event with our wonderful sponsors, but I must admit for me posting five recipes with five videos in a one week period leaves me feeling a little BATTY! LOL
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making these Royal Icing Bat Wing Cupcakes is available near the end of this post. OR click on the jump to recipe text “found below” to be taken directly to the recipe.Jump to Recipe
The ingredient list for making Royal Icing Bat Wing Cupcakes:
- confectioners sugar
- meringue powder
- almond extract
- light corn syrup
- black gel food color
- brown sugar
- vanilla paste or extract
- all-purpose flour salt
- baking powder
- cocoa powder
- royal icing eyeballs
**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 Bat Wing Cupcakes are as follows:
- 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!
- 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.
- 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.
- Keep refrigerated until ready to serve.
For additional Halloween recipes please click on the following titles for:
Below is the printable recipe card along with the nutritional information for today’s Halloween Bat Wing Cupcakes with Buttercream Frosting.
- 6 cups confectioners sugar
- 3 tablespoons meringue powder
- 1 teaspoon almond extract
- 3 tablespoons light corn syrup
- warm water
- black gel food color
- 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
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 4 cups confectioners sugar
- 3 tablespoons milk more if needed
- black gel food color
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.
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.
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.
Thank you so much for visiting me here today in my Kudos Kitchen!
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.
And NOW for the treat you’ve all been waiting for…
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
- Ghostly Sweet and Salty Snack Mix from Big Bear’s Wife
- Donut Monsters from Mrs Happy Homemaker
- Brownie Bottom Candy Explosion Cheesecake from I am a Honey Bee
- Sugar Cookie Coffins from Love and Confections
- Reeses Halloween Cookie Bars from A Blender Mom
- Candy Corn Cupcakes from Daily Dish Recipes
- Paranormal Parfaits from Eat Move Make
- Easy Day of the Dead Cake from Pint Sized Baker
- Buttercream Bat Wing Cupcakes from Kudos Kitchen
- Vanishing Candy Corn Cocktails from The Baking Fairy
- Wicked Zombie Trifle from Who Needs A Cape?
- Monster Party Halloween Cupcakes from Lady Behind The Curtain
- Candy Corn Moonshine Truffles from A Kitchen Hoor’s Adventures
- Ghost Cupcakes from Mildly Meandering
- Graveyard Brownies from The Redhead Baker
- Day of the Dead Black Buttercream Cake from House of Nash Eats
- Halloween Chocolate Sugar Cookies from Savory Experiments
- Easy Caramel Apples from Katie’s Cucina
- Bag of Bones Scary Snacks from For the Love of Food
I’m also happy to be linking up this post on Pint Sized Baker! Thank you.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!
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Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!
Until we eat again, I hope you have a delicious day!