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Monster Cupcake

Get Recipes from professional Pastry Chef Keiko

Prep and cook time: 35 minutes

Makes: 12 cupcakes



110g | 4oz | ½ cup butter

110g | 4 oz | ½ cup sugar

2 eggs, beaten

Get Recipes from professional Pastry Chef Keiko

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



  • 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.


For more inquiries, please feel free to contact us or call/whatsapp us at 011-1988 6263

To see the cupcakes we offer, click here or take a look at the other cakes we have.

To see the other recipes we have, click here.

Click here to go to our Noughts and Crosses Cupcakes recipe>>>>

Get Recipes from professional Pastry Chef Keiko
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