Monster cupcakes

Name: Monster cupcakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 250 grams self-raising flour; 25 grams cocoa powder; 175 grams light muscovado sugar; 85 grams unsalted butter, melted; 5 Tbsps vegetable or sunflower oil; 150 grams pot fat-free natural yogurt; 1 teaspoon vanilla extract; 3 larges eggs; 85 grams unsalted butter, softened; 1 Tbsp milk; 1 teaspoons vanilla extract; 200 grams icing sugar, sifted; 1 serving sweets and sprinkles, to decorate

Forget going out to eat or ordering takeout every time you crave American food. Try making Monster cupcakes at home. One serving contains 384 calories, 5g of protein, and 20g of fat. This lacto ovo vegetarian recipe serves 12. A couple people really liked this dessert. Halloween will be even more special with this recipe. 56 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 50 minutes. If you have , pot natural yogurt, milk, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Little Monster Cupcakes, Slimy Monster Cupcakes, and Green Monster Cupcakes.

Instructions

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.

Equipment you will use

Muffin Tray

Oven

Skewers

Bowl

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.

Ingredients you will need

Food Color

Powdered Sugar

Sprinkles

Frosting

Vanilla

Butter

Candy

Milk

Equipment

Ingredients

Servings:

250grams

self-raising flour 25grams

cocoa powder 175grams

light muscovado sugar 85grams

unsalted butter, melted 5Tbsps

vegetable or sunflower oil 150grams

pot fat-free natural yogurt 1teaspoon

vanilla extract 3larges

eggs 85grams

unsalted butter, softened 1Tbsp

milk 1teaspoons

vanilla extract 200grams

icing sugar, sifted 1serving

sweets and sprinkles, to decorate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.