Monster cupcakes
Unleash your inner monster with these monstrous cupcakes that are as fun to create as they are to eat! Have a little fun with the kids and bring a burst of colour, creativity, and playfulness to the kitchen
Monster Cupcakes
Rated 5.0 stars by 1 users
Servings
12
Prep Time
40 minutes
Cook Time
22 minutes
Unleash your inner monster with these monstrous cupcakes that are as fun to create as they are to eat! Have a little fun with the kids and bring a burst of colour, creativity, and playfulness to the kitchen
OneSixtyDegrees
Ingredients
-
125g Whitworths Golden Caster
Sugar
-
75g Whitworths Dark Soft Brown
Sugar
- 180g Unsalted Butter, at room temperature
- 2 Tbsp Vegetable Oil
- 3 Large Eggs, at room temperature
- 75ml Whole Milk, at room temperature
- 175g Self Raising Flour, sifted
- 40g Black Cocoa
- 200g White Chocolate
- 100ml Double Cream
- Gel Food Colouring
-
600g Whitworths Icing Sugar, sifted
- 250g Unsalted Butter, at room temperature
- 3-4 Tbsp Milk
- 2 Tsp Vanilla Extract
- Gel Food Colouring
- Edible Eyes
- Sprinkles, chocolate buttons, sweets for decorating
Cupcakes
Ganache Filling
Buttercream
Directions
Cupcakes
- Preheat the oven to 180°C/160°C fan and line a cupcake/muffin tray with 12 cases.
- Cream together the sugars and butter in a bowl until light and fluffy.
- Mix in the vegetable oil until smooth.
- Add the remaining ingredients and mix until just combined.
- Fill each case approximately 2/3 full and bake in the oven for 22-25 mins.
- Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.
Green Ganache
- Break up the chocolate into a microwave safe bowl and add the cream.
- Heat for approx. 50 seconds in the microwave on a high heat setting and leave it sit for a few mins. Remove and stir until smooth. If there are still some lumps of chocolate, pop the mixture into the microwave for 20 seconds and stir.
- Separate the ganache into the same number of colours you will be using. Add a small amount of your chosen gel food colouring and mix until you have an even colour.
- Set aside to thicken slightly.
- Once the cupcakes are cool, hollow out the middle of each and fill with the ganache.
Buttercream
- With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
- Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar adding the vanilla extract and milk at the same time.
- Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles.
- Divide the buttercream into the number of colours you will be using and colour using your gel food colouring.
- Add the buttercream to separate piping bags fitted with various types of nozzles. We used Wilton #21, #233 and #199.
- Pipe the buttercream on top of the cupcakes.
- Get creative and create monster faces using edible eyes, sprinkles and sweets!
Posted on January 11, 2024
OneSixtyDegrees
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