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Cauldron cupcakes

  • 1:00 Prep
  • 0:20 Cook
  • Makes 12


  • 370g packet chocolate cake mix
  • 85g packet lime flavoured jelly crystals
  • 180g packet sour worm lollies
  • 12 x 12cm lengths licorice strap


  • 1
    Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
  • 2
    Make cake following packet directions. Spoon mixture evenly between paper cases. Bake for 18 to 20 minutes or until a skewer inserted in the centre of 1 cupcake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
  • 3
    Meanwhile, make jelly following packet directions. Pour jelly into a medium heatproof bowl. Refrigerate for 45 minutes or until almost set.
  • 4
    Using a small knife and leaving a 1cm border, cut a 1cm-deep circle from the top of each cupcake. Using a small spoon, scoop out the centre of each cupcake to make a 3cm-deep hole. Spoon jelly into cupcake holes. Poke sour worms into jelly. Insert 1 piece of licorice into jelly in each cupcake, to form a handle. Serve.

Source: taste.com.au


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