Frankenstein cupcakes

Frankenstein cupcakes

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(2 ratings)

Prep: 1 hr Cook: 20 mins plus cooling, chilling and setting

Easy

Makes 12
Make your own monsters this Halloween with our easy baking recipe - decorate with green and black icing and mini marshmallows

Nutrition and extra info

  • un-iced

Nutrition: per serving

  • kcal278
  • fat15g
  • saturates9g
  • carbs30g
  • sugars15g
  • fibre1g
  • protein4g
  • salt0.7g
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Ingredients

    For the cupcakes

    • 200g soft butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 175g golden caster sugar
    • 250g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ¼ tsp salt
    • 3 large eggs, at room temperature

      Eggs

      Egg

      egg

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

    • ½ tsp vanilla extract
    • 100ml milk, at room temperature

      Milk

      mill-k

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

    To decorate

    • 300g icing sugar, sifted
    • 2-3 tbsp milk

      Milk

      mill-k

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

    • green food colouring paste (we used Party Green from Sugarflair)

    • 36 mini marshmallows, 12 snipped in half (for the eyes)
    • tube of black piping icing or gel

    Method

    1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with deep muffin cases. Cream the butter with the sugar until pale and fluffy. Add the remaining cake ingredients and beat until smooth. Spoon into the muffin cases and bake for 20 mins or until golden and a skewer inserted into one of the middle cakes comes out clean. Cool for 5 mins in the tin, then completely on a wire rack.


    2. Using a small, sharp serrated knife, cut a semi-circle piece of cake from the left and right of each cake, to make stepped edges, level with the cupcake case. Next, make
 a widthways cut about 3cm from the top 
of the cake, about 1cm deep. Slice a 5mm piece off the surface of the cake to meet this cut, to make a flat, raised face and prominent forehead. Chill for 10 mins to firm the crumbs.


    3. Mix the icing sugar, milk and green colouring to make a very thick icing that flows slowly from the spoon. Spoon 1 tbsp onto a cake and let it begin to spread 
itself over the cut shape. Ease it here and there with a palette knife to coat. Add marshmallow neck bolts and eyes. Repeat for each cupcake. Leave to set, then pipe on the faces and hair.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    charlybaby
    30th Oct, 2016
    0.05
    These cakes were very greasy and crumbly - mine had to go in the bin.
    Martinacondell
    21st Oct, 2015
    How much green icing should be used?
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.