Monster cupcakes
Let your little monsters do their worst, decorating these spooky Halloween treats
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Plus cooling and decorating
- 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.
- 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.
Sweets and sprinkles
Try using Bassetts Liquorice Allsorts, Jelly Belly jelly beans, Haribo Liquorice Favourites, Teeth and Lips (Tesco own), Millions or Polos, plus some hundreds and thousands.
Per serving
389 kcalories, protein 5g, carbohydrate 53g, fat 19 g, saturated fat 9g, fibre 1g, sugar 36g, salt 0.3 g
Recipe from Good Food magazine, October 2010.
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http://www.bbcgoodfood.com/recipes/778647/
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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
- 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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Made with melted marshmallows, these spooky little Halloween cakes are both chewy and crisp
3
ratings
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Plus cooling and decorating
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
Per serving
389 kcalories, protein 5g, carbohydrate 53g, fat 19 g, saturated fat 9g, fibre 1g, sugar 36g, salt 0.3 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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31 October 2010
Damson rated and commented on this recipe
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04 November 2010
matthew commented on this recipe
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