- 125 g/ ½ cup/ 4.4 oz butter
- 150 g/ ¾ cup/ 6 oz caster sugar
- 2 eggs
- 200 g/ 1 ½ cups/ 7 oz plain flour
- 2 tsp baking powder
- 145 ml/ ½ cup/ 4 fl oz whole buttermilk
Preheat oven to moderate 180 C/356 F/ Gas Mark 4. Line three deep 12-cup patty tins with green,pink, purple, orange paper cases.
Using electric beaters, beat butter and sugar in a mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition.
Using a spoon, fold in the sifted flour, baking powder alternately with the buttermilk. Stir until just combined and mixture is smooth.
Spoon tablespoons of mixture into prepared tins. Bake for 10 minutes or until a skewer comes out clean when inserted in centre of cakes.
Leave cakes for 5 minutes before turning onto a wire rack to cool.
When cool, decorate cupcakes.
- 200 g/ 7 oz/ 1 cup caster (superfine) sugar
- 200 ml/7 fl oz/3/4 cup cold water
- 5 egg whites
- Food coloring
Place the sugar and water in a small saucepan over a high heat. Bring to the boil, stirring continuously with a wooden spoon until the sugar has dissolved.
Reduce the heat to medium and brush down sides of the saucepan with a wet pastry brush to prevent any sugar crystals forming.
Meanwhile, beat the egg whites in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Bring the sugar syrup to 121°C (hard ball stage), then increase the mixer's speed to high and with the motor running pour in the hot syrup in a smooth, steady stream.
Pour the hot sugar syrup slowly and steadily into the mixer bowl. Do not pour it directly onto the beater attachment or it will spatter.
When the syrup is completely incorporated, lower the speed to medium and continue to beat the meringue until it has cooled to room temperature (15-20 minutes). By this stage the meringue is thick, glossy and ready to immediately use.
Spoon 2 tbsp frosting into a small ziplock bag. Divide the remaining frosting among three bowls and tint each a different color with the food coloring. Spoon each color of frosting into a separate ziplock bag, press out the excess air and seal the bags.
- Any flavor gummy rings
- Brown mini candy-coated chocolates
- Assorted color candy-coated chocolates
Snip a small (1/8 inch) corner from the bags with the frostings.
To make fur balls monsters. Starting at the edge of the cupcake and using the tinted frosting, pipe fur with a squeeze-release-pull action. Continue until the entire exposed cupcake assembly is covered. Repeat with the remaining cupcakes and colored frosting.
To make string monsters. Pipe the tinted frosting all over the cupcakes to make the string, making sure to cover cupcakes completely.
For the eyes and nose - insert the gummy rings. Pipe a dot of frosting in the center of each ring and add candies for the pupil. Add a colored candy to the top of the frosting for the nose. Repeat with the remaining lollipop eyes and cupcakes.