Monster Cupcake

1 2 1 minute read

Prep and cook time: 35 minutes

Makes: 12 cupcakes

Ingredients

110g | 4oz | ½ cup butter

110g | 4 oz | ½ cup sugar

2 eggs, beaten

75g | 2 ½ oz | ¾ cup self-rising flour

25g | 1 oz cocoa powder

To decorate

125g | 4 ½ oz green sugarpaste caster (superfine) sugar

250ml | 1 cup whip cream

24 red jelly candles

12 pieces liquorice candy

110g | 4 oz | ½ cup chocolate, grated

Method

For the cupcakes, heat the oven to 190 degrees Celsius and place paper cases in a 12 hole bun tin.
Cream the butter and sugar until light and fluffy. Gradually beat the eggs and then sift in the flour and cocoa and gently fold into the mixture.
Spoon the mixture into the paper cases and bake for 15 minutes until well-risen and firm to the touch. Remove from the tin and place on a wire rack to cool.
To decorate, roll out the sugarpaste thinly on a surface dusted with caster sugar and cut it into 6 long, thin strips. Cut each strip in half.
Whisk the cream until thick and spread on top of the cooled cupcakes. Place 2 red candles as eyes, a liquorice candy as a nose, a sugar paste strip as hair and grated chocolate as a mouth.

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1 2 1 minute read