Monster cupcakes

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

Easy

Makes 12
Let your little monsters do their worst, decorating these spooky Halloween treats

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal389
  • fat19g
  • saturates9g
  • carbs53g
  • sugars36g
  • fibre1g
  • protein5g
  • salt0.3g
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Ingredients

  • 250g self-raising flour
  • 25g cocoa powder
  • 175g light muscovado sugar
  • 85g unsalted butter, melted
  • 5 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 150g pot fat-free natural yogurt
  • 1 tsp vanilla extract
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the frosting and decorating

  • 85g unsalted butter, softened
  • 1 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • ½ tsp vanilla extract
  • 200g icing sugar, sifted
  • food colourings (optional)
  • sweets and sprinkles, to decorate

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.

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Comments (2)

damson's picture
3

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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