Mini monster cupcakes

    1 hour 59 min

    Mini cupcakes are usually just the right size for most kids and these little monsters are easy to make with orange cream cheese icing and a grass piping nozzle.

    2 people made this

    Serves: 24 

    • Mini chocolate cupcakes
    • 120ml milk
    • 1 tablespoon white vinegar
    • 115g unsalted butter, at room temperature
    • 125g caster sugar
    • 2 teaspoons vanilla sugar or a few drops of vanilla extract
    • 2 large eggs
    • 100g plain flour
    • 45g cocoa powder
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1 pinch salt
    • Cream cheese icing
    • 225g cream cheese, softened
    • 55g unsalted butter, at room temperature
    • 1 teaspoon vanilla extract
    • 120g icing sugar, sifted
    • 2 drops orange food colouring
    • 48 small sugar eyeballs
    • 2 pieces dried mango

    Prep:45min  ›  Cook:14min  ›  Extra time:1hr cooling  ›  Ready in:1hr59min 

    1. Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
    2. Preheat oven to 180 C / Gas 4. Grease 2 12-hole mini muffin tins or line paper cases.
    3. Combine 115g butter, 125g caster sugar and vanilla sugar (or extract) in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
    4. Mix flour, cocoa powder, baking powder, bicarbonate of soda and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until well blended. Spoon cupccake mixture into the prepared tins or paper cases, filling each 3/4 full.
    5. Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre of 1 cupcake comes back clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.
    6. Combine cream cheese and 55g butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in icing sugar gradually. Add a few drops of orange food colouring and mix well to combine.
    7. Transfer icing in a piping bag fitted with a grass tip nozzle. Hold the pastry bag at a 90-degree angle near the top surface of a cupcake. Squeeze bag to form orange 'fur' by pulling tip up and away when the icing strand is about 1cm high. Repeat to cover cupcake evenly with fur.
    8. Add 2 eyes to each cupcake. Cut dried mango into small strips and arrange in the icing as 'horns'.

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