Easy Monster Cupcakes Recipes

MONSTER CUPCAKES

Steps:

• Heat oven to 190C/170C fan/gas 5 and line a 12-hole muffin tin with deep cake cases. Put all the cake ingredients into a large bowl and beat together with electric hand beaters until smooth. Spoon the mix into the cases, then bake for 20 mins until risen and a skewer inserted into the middle comes out dry. Cool completely on a rack. Can be made up to 3 days ahead and kept in an airtight container, or frozen for up to 1 month.
• For the frosting, work the butter, milk and vanilla into the icing sugar until creamy and pale. Colour with food colouring, if using, then create your own gruesome monster faces using sweets and sprinkles.

EASY HOMEMADE VANILLA CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
• Now it's time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place on a cooling rack to cool.
• Add the butter to a large mixer bowl and beat until smooth.
• Carefully pour in about half of the powdered sugar and mix until smooth and well combined.
• Add the vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.
• Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
• Pipe the frosting onto the cupcakes. I used Ateco tip 844.
• Cupcakes are best when stored well covered for 2-3 days.

EASY CHOCOLATE MONSTER CUPCAKES

Steps:

• Preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners. Set aside.
• In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, until combined.
• Add the buttermilk, water, and oil. Whisk until well-combined. Stir in the egg and vanilla, and whisk until smooth.
• Use a cookie scoop to divide the batter between the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, until a cake tester inserted into the center of each cupcake comes out with only a few crumbs.
• Remove from the oven, and let cool for at least 5 minutes in the pan, before transferring to a baking rack to cool completely. Be sure the cupcakes are at room-temperature before decorating.
• Using an standup mixer fitted with the paddle attachment, or a hand-held electric mixer, cream the butter on medium-high speed until light and fluffy, a full 2 minutes.
• Turn the mixer down to low, add 2 cups sugar, the milk, and vanilla, and beat together until smooth and fluffy. Add more confectioners sugar until the frosting reaches your desired consistency, preferably that it's stiff enough to easily hold its shape once piped onto the cupcakes.
• Add food coloring, as desired, and mix until the frosting reaches your preferred color(s).
• Scoop the frosting into a piping bag fitted with a star tip, and starting in the center of each (cooled) cupcake, and working in a loose spiral, pipe on the monster "fur." Top with candy eyes. Best enjoyed the day of.

SCARY MONSTER CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Divide frosting into five separate small bowls. Stir 1 teaspoon desired color gel food color into each bowl. Spoon each color frosting into separate decorating bag fitted with desired tip. Pipe frosting on cupcakes to look like monster's fur.
• Decorate each cupcake as desired using candy eyeballs and decorating gel.

MONSTER CUPCAKES

Steps:

• In a bowl mix together the icing with the green food coloring until desired "monster green" is reached. Put the frosting in a pastry bag or resealable plastic bag fitted with pastry tip. Pipe a haphazard squiggle pattern on top of the cupcake until completely covered and slightly mounded. Put a green gummy ring on top. Create eyes for the monster by putting 2 brown coated candies into the center of the green gummy candy. Repeat with the remaining cupcakes.
• Use cashew nuts to create horns by inserting them into the frosting behind the eyes with the smaller side facing up. Repeat with remaining cupcakes. Arrange the cupcakes on a serving platter and serve.

EASY MONSTER CUPCAKES

Steps:

• Line cupcake pan with liners.
• Make cupcakes per directions on box.
• Cool cupcakes completely.
• Stir frosting as per instructions on box.
• Put frosting on top of cupcake roughly in the shape of a skull (see photo) leaving part of the cupcake exposed.
• Decorate with candies. (see photos).
• Melt chocolate chips in a small microwave safe bowl for about 20 seconds. This depends on your microwave.
• Don't over melt. Just do it until the chips are soft with some solid left in the center of the chip. Stir and the rest will melt. Add more time if needed, but do it slowly, about 10 seconds at a time.
• Dip a tooth pick into the chocolate chip and dot the Skittles (or whatever candy you use for the eyes). The chocolate serves as the pupil of your monters' eyes. Please make sure the "s" stamped on the Skittles is facing down and the blank side is facing up.