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I love the 1986 American horror black comedy musical film directed by Frank Oz that is based on the 1982 off-Broadway musical comedy of the same name by composer Alan Menken and writer Howard Ashman, which in turn was based on the 1960 film The Little Shop of Horrors, directed by Roger Corman, about a geeky florist shop worker who finds out his Venus flytrap has an appetite for humans. These Little Shop of Horror Cupcakes are a nod to both Seymor and his plant Audrey II.
Granted, a plant that kills humans probably isn’t the thing to idolize, but I have seen a ton of older movies and musicals, thanks to a year of quarantine. Just check out my favorite song of the show:
Now, I know this recipe only makes 12 cupcakes – that is because the actual cupcake making time may only be 10 minutes, with a bake time of 21-24 minutes, but the actual decorating time is over 1 hour. You can use a box of red velvet cake mix to make the chocolate cupcake bases or use our Red Velvet Cupcakes Recipe to make them from scratch. I talk about starting with a cake mix below – to account for the long decorating time.
The Best Little Shop of Horror Cupcakes
Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some chocolate cupcakes in my freezer right now for Valentine’s Day. Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature. If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them. You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.
How do you store The Best Little Shop of Horror Cupcakes?
Here is the thing – with the more futzy designs, I like to make them in advance of an event or get together. The best way to usually store your finished creations? Room Temperature. Granted, with 12 cupcakes, they aren’t going to be around that long – my family of three Red Velvet lovers could easily take them out in two to three days. Between the buttercream frosting and fondant, they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.
Where to get Your Fondant for our Little Shop of Horror Cupcakes
I have had mixed reviews with purchased fondant. Getting fondant off of amazon has led to me trying to work with a dry product. That was beyond frustrating and had be taking a trip to Michaels’ craft store with my handy-dandy coupons. It really is super easy to MAKE fondant yourself. From scratch and without marshmallows. Just check out this video:
That being said, let’s get started on the cupcakes! You will need both red and white fondant for this project.
Little Shop of Horror Cupcake Bases
You will need:
- 1 box Red Velvet cake mix
- Ingredients as listed on the back of the cake box
- Electric mixer/bowl
- Cupcakes liners
- Cupcake pan – I can’t rave about this one enough!
Preheat the oven as per directions on the back of the box. Line the cupcake pan with cupcake liners. Fill in each of the cupcake liners 3/4 of the way with the batter. Place in oven. Bake following the directions on the back of the box. When the cupcakes have baked, remove them from the oven. Set aside for at least 30 minutes to cool by removing the cupcakes from the pan and transfering them to a cooling rack. Allow them to cool completely before frsting and decorting them.You will only need 12 of these, so feel free to pop the rest into the freezer for a future project.
Let’s Decorate them!
For the frosting you will need:
- 2 C unsalted sweet cream butter, softened
- 5 C powder sugar
- 2 tsp vanilla
- 6-10 TBSP heavy whipping cream
- Green gel food coloring
- 1 disposable piping bag with a leaf tip
- 1 disposable piping bag with a star tip
Using a standing mixer, combine all ingredients and mix on medium speed. If your frosting starts looking like powdery rocks, add another tablespoon or so of heavy whipping cream. Mix until you see creamy stiff peaks starting to form.
Sprinkle the powder sugar onto the cutting board. Roll out your red fondant to 1/8 inch thickness. Use the 3 inch round cookie cutter and cut out 12 red circles.
Using the knife, cut out a triangle on one side for the mouth.
Place onto a cookie sheet fitted with parchment paper. Roll out the white fondant to 1/8 thickness. Using the knife again cut out 24 thick strips.
Cut small triangles out of the strips to make it look like teeth. Using the smallest cookie cutter you, poke out little circles. Flip the red circle over.
Dip your finger in water a place one strip on the bottom of the “Mouth”
Allow it to sit for a few minutes before doing the top. The water will act as a magic glue to make it stick together. Cut off excess pieces of the white fondant.
Flip back over, lightly dip your finger into water and drop some water onto the little fondant dots. Place the circles randomly throughout the red.
Scoop the green frosting into the piping bag with the round star tip. Scoop about 1/4 C of frosting into the one with the leaf tip.
Frost cooled little shop of horror cupcakes with the round tip and then place your little fondant Audrey piece in the middle of the frosting.
Using the leaf tip, pipe some leaves onto the bottom of the art piece and you have your work of art ready to impress: