Monster cupcakes
By Good Food
Let your little monsters do their worst, decorating these spooky Halloween treats
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Prep:15 mins
Cook:20 mins
Plus cooling and decorating - Easy
Nutrition per serving
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kcal 389
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fat 19g
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saturates 9g
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carbs 53g
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sugars 36g
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fibre 1g
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protein 5g
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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
- 85g unsalted butter, softened
- 1 tbsp milk
- ½ tsp vanilla extract
- 200g icing sugar, sifted
- food colourings (optional)
- sweets and sprinkles, to decorate
Tip
Sweets and sprinklesTry using Bassetts Liquorice Allsorts, Jelly Belly jelly beans, Haribo Liquorice Favourites, Teeth and Lips (Tesco own), Millions or Polos, plus some hundreds and thousands.
Method
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.
