Monster cupcakes

Monster cupcakes

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(1 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins Plus cooling and decorating

Skill level

Easy

Servings

Makes 12

Let your little monsters do their worst, decorating these spooky Halloween treats

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
389
protein
5g
carbs
53g
fat
19g
saturates
9g
fibre
1g
sugar
36g
salt
0.3g

Ingredients

  • 250g self-raising flour
  • 25g cocoa powder
  • 175g light muscovado sugar
  • 85g unsalted butter, melted
  • 5 tbsp vegetable or sunflower oil
  • 150g pot fat-free natural yogurt
  • 1 tsp vanilla extract
  • 3 large eggs

For the frosting and decorating

  • 85g unsalted butter, softened
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • 200g icing sugar, sifted
  • food colourings (optional)
  • sweets and sprinkles, to decorate

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Method

  1. Heat oven to 190C/170C fan/gas 5 and line a 12-hole muffin tin with deep cake cases. Put all the cake ingredients into a large bowl and beat together with electric hand beaters until smooth. Spoon the mix into the cases, then bake for 20 mins until risen and a skewer inserted into the middle comes out dry. Cool completely on a rack. Can be made up to 3 days ahead and kept in an airtight container, or frozen for up to 1 month.
  2. For the frosting, work the butter, milk and vanilla into the icing sugar until creamy and pale. Colour with food colouring, if using, then create your own gruesome monster faces using sweets and sprinkles.

Recipe from Good Food magazine, October 2010

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Comments

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matthew2's picture

fantaic

damson's picture
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These were really moist & rose up really well in the oven, however I used top quality cocoa but didn't feel they were particularly chocolatey. Slightly disappointed.

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