Halloween Monster Cupcakes

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These fuzzy monster cupcakes are fun for the whole family to make this Halloween.

12 cupcakes

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Halloween Monster Cupcakes

For the Cupcakes:

12 Dr. Oetker Muffin Cases , (12)
125 g Margarine , (4 1/2 oz, softened)
125 g Caster Sugar , (4 1/2 oz)
5 ml Dr. Oetker Madagascan Vanilla Extract , (1 tsp)
2 Medium Eggs (beaten)
175 g Self-Raising Flour , (6 oz)

To decorate:

400 g Dr. Oetker Vanilla Buttercream Style Icing
Dr. Oetker Orange Extra Strong Food Colour Gel
Dr. Oetker Green Extra Strong Food Colour Gel
Dr. Oetker Violet Extra Strong Food Colour Gel
115 g Dr. Oetker Ready Rolled White Soft Fondant Icing , ( 4 oz)
40 g Liquorice , (1 1/2 oz, Black)

preparation

Preparation

Step 1: Preheat the oven to 180°C (160°C fan oven, 350°F, gas mark 4). Put the Muffin Cases in 12 cupcake or muffin tins. Put the margarine in a bowl with the caster sugar, eggs and Vanilla Extract. Sift the flour on top. Using an electric whisk, gently mix the ingredients together until well blended.

Step 2: Divide the mixture equally between the Muffin Cases. Smooth the tops and bake for about 20 minutes until risen, and lightly golden. Transfer to a wire rack to cool completely.

Step 3: To decorate, stir the tub of Vanilla Buttercream style icing. 


Divide into 3 equal portions and colour each with 2.5g (2.5ml/1/2 tsp) of a different Colour Gel, and mix well.

Step 4: Spoon the icing into 3 uncut small piping bags or small, clean, sturdy plastic food bags. Snip a tiny corner from the bags. Working on one colour at a time, pipe thin strands of icing, in short lines, back and forth, working your way round the top of the cake, from the centre to the edge. Continue piping strands on top, in layers, to build up a “hairy” look.

Step 5: When all the cakes are iced, knead the Regal Ice to soften it and then form into various sized eye shapes and teeth – use a little icing sugar to stop the icing sticking. Cut up small pieces of liquorice and push into the eye balls, and use some for open mouths, nostrils and eye brows. Arrange all the pieces on top of the cakes to make monster faces. 


Your cakes are now ready to serve, scare and enjoy!

Nutritional Information for the recipe Halloween Monster Cupcakes

Per Serving Per 100 g / ml
Energy 1465 kJ
350 kcal
1595 kJ
381 kcal
Fat 14.36 g 15.61 g
Carbohydrate 52.54 g 57.11 g
Protein 2.73 g 2.97 g

preparation

Preparation

Step 1: Preheat the oven to 180°C (160°C fan oven, 350°F, gas mark 4). Put the Muffin Cases in 12 cupcake or muffin tins. Put the margarine in a bowl with the caster sugar, eggs and Vanilla Extract. Sift the flour on top. Using an electric whisk, gently mix the ingredients together until well blended.

Step 2: Divide the mixture equally between the Muffin Cases. Smooth the tops and bake for about 20 minutes until risen, and lightly golden. Transfer to a wire rack to cool completely.

Step 3: To decorate, stir the tub of Vanilla Buttercream style icing. 


Divide into 3 equal portions and colour each with 2.5g (2.5ml/1/2 tsp) of a different Colour Gel, and mix well.

Step 4: Spoon the icing into 3 uncut small piping bags or small, clean, sturdy plastic food bags. Snip a tiny corner from the bags. Working on one colour at a time, pipe thin strands of icing, in short lines, back and forth, working your way round the top of the cake, from the centre to the edge. Continue piping strands on top, in layers, to build up a “hairy” look.

Step 5: When all the cakes are iced, knead the Regal Ice to soften it and then form into various sized eye shapes and teeth – use a little icing sugar to stop the icing sticking. Cut up small pieces of liquorice and push into the eye balls, and use some for open mouths, nostrils and eye brows. Arrange all the pieces on top of the cakes to make monster faces. 


Your cakes are now ready to serve, scare and enjoy!

Nutritional Information for the recipe Halloween Monster Cupcakes

Per Serving Per 100 g / ml
Energy 1465 kJ
350 kcal
1595 kJ
381 kcal
Fat 14.36 g 15.61 g
Carbohydrate 52.54 g 57.11 g
Protein 2.73 g 2.97 g
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