Halloween idea - cupcake monster

Nutrition (1 cupcake): 131 calories, 29 g carbs, 1,6 g fat (1 g unsaturated), 2 g protein, contains B1, B2, B3, B5 vitamins, 7 mcg folate, 50 mg calcium, 1 mg iron, 12 mg magnesium, 80 mg phosphorus, 100 mg potassium, 170 mg sodium.


  • 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.

For decorating:

  • 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.


  1. Anonymous10/28/2013

    I've been using this cupcake recipe for years. It is so easy to make and tastes great.

  2. Anonymous10/28/2013

    Lovely cupcakes and a great base. I lowered the temp to 170C (I have a hot oven and cakes tend to crack easily) and cooked for 17 mins.

  3. Anonymous10/28/2013

    Now I know what to bake for the halloween!!!

  4. Anonymous10/28/2013

    This recipe looks super easy but for the frosting I think it is need more skills.

  5. Anonymous10/28/2013

    Is it ok substituted the buttermilk for soy milk as I have dairy intolerance?

    1. If you have lactose intolerance you can replace milk with: almond milk, coconut milk, soy milk and rice milk.

  6. Anonymous10/28/2013

    Funny recipe for kids.

  7. Anonymous10/28/2013

    Wow, what a good idea!

  8. Anonymous10/28/2013

    Can I decorate with prepared vanilla frosting instead of this frosting? Because it looks very difficult to make.

    1. If you like taste of vanilla frosting - it is ideal for decorating.

  9. Anonymous10/28/2013

    I am sure that my daugther will enjoy decorating them.

  10. Anonymous10/28/2013

    These cupcakes are really soft, I always use this batter to bake cupcakes.

  11. Anonymous10/28/2013

    This recipe is ideal for school lunchboxes (without frosting) and a crowd pleaser.

  12. Anonymous10/28/2013

    I'll substituted the castor sugar for coconut sugar in the cupcakes.

  13. Anonymous10/28/2013

    For me - these cupcakes turned out dry :(

    1. Anonymous10/28/2013

      For me also these turned out dry, lacking in flavour, and they looked awful to boot! Maybe because I am not very good baker.

  14. Anonymous10/28/2013

    I think it is very hard to make frosting for the first time.

  15. Anonymous10/31/2013

    Took me 2 hours to complete.