How to Decorate a Not-So-Spooky Cupcake

Cupcake with Swirl Cookie Cutter


Repeat after me, "I can create cookies with confidence!" You have what it takes, my fellow cookie fanatic. Just take a deep breath, follow the tutorial step-by-step and have a blast! Happy decorating!

- Anne Yorks, owner The Flour Box
Scroll down for a written tutorial and recommended products!

EEK!! This Not-so-spooky cupcake is the perfect Halloween treat. Use the marbling technique to create a quick and whimsical spider web. Then use the Sugarbelle candy eyes and bows to make a silly spider!

Cookie Yield


For a single batch of dough, you can make 18-24 of these cookies. I should note that I roll my cookies to 1/4" thick using the Dough EZ Rolling Mat System. The thickness of your cookies will impact your yield.

COOKIE RECIPE: For a cookie recipe and rolling and baking video CLICK HERE - this recipe can be doubled in a KitchenAid Mixer. 

Prepping the Royal Icing


For a single batch of dough, I typically use a single batch of icing. Since I'm using a KitchenAid mixer, I made a double batch of icing and split it in half (reserving half for another project).

I used approximately 7 oz of white icing, 7 oz of sunset orange, 1 oz of black icing, and 3 oz of purple. A total of 18 oz of icing. I don't measure exactly...I estimate. For a more detailed look at icing planning, CLICK HERE to read this helpful blog post.


For a royal icing recipe and video CLICK HERE - this recipe can be doubled in a KitchenAid Mixer.