Easy Monster Cupcakes for Halloween
These easy Halloween cupcakes are ready in no time and are so easy to make! Here’s how to make these easy monster cupcakes, perfect for a Halloween dessert table.
These cupcakes don’t take long to make, and the decoration is simple but effective. You could change the colours and add different sprinkles to change the monsters up a bit. I just chose one colour for this quick tutorial.
I started with some vanilla cupcakes and coloured up some buttercream using Sugarflair gel colours (this lurid green colour is made using Sugarflair Bitter Lemon and Lime. I just used the end of a butter knife to add some of the colour to the buttercream then mixed it together with a silicon spatula.
Using a grass nozzle and a piping bag I piped the buttercream “fur” all around the top of the cupcake. I then added sprinkles and some candy eyes to finish the monster look. Super easy! The decorating took around 3 minutes per cupcake, so they’re really fast to get finished. There’s no right or wrong way to decorate these cupcakes either – they’re monster cupcakes, so they can look like anything!
Easy Vanilla Cupcakes with Vanilla Buttercream
Equipment
Ingredients
For the Cupcakes
- 170 grams caster sugar (3/4 cup + 2tbsp)
- 170 grams Stork or buttercream (3/4 cup)
- 3 medium eggs
- 225 grams self raising flour (1 3/4 cups)
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For the buttercream
- 150 grams unsalted butter at room temperature (2/3 cup)
- 300 grams icing sugar, sifted (2 1/2 cups)
- 1 teaspoon vanilla extract
- white food colouring
Instructions
- Preheat your oven to 180ºC/160ºC Fan/Gas 4. Line a 12 hole muffin tin with cupcake wrappers. I like to use cupcake wrappers from Purple Cupcakes.
- In a stand mixer, or large bowl using a hand mixer, cream together the Stork/butter and caster sugar until light and fluffy.
- Crack the eggs into a jug and lightly whisk. Add the eggs to the butter and sugar mix, then the vanilla extract, and mix until well combined.
- Add the flour, mixing until only just combined. Using an ice cream scoop (for level cupcakes) or a spoon, divide the mixture between the cupcake cases. They should each be about 2/3 full.
- Bake the cupcakes for 18-20 minutes or until they’re firm to touch and golden brown in colour. As this is a Madeira cake recipe, the cupcakes will not be as pale as other recipes. Allow to cool in the tin for a couple of minutes, then lift them out (I like to stab them with a fork and lift them out of the baking tin) and put them on a wire rack to cool completely.
- Whilst the cupcakes are cooling, make your buttercream. Put the butter in the bowl of a stand mixer and gently beat until soft.
- Start adding your icing sugar, a little at a time until it’s all combined. Add the vanilla extract and white food colouring.
- Pipe a swirl into the centre of each cupcake and the cupcakes are ready for sprinkles, cookies or whatever topping you'd like (or just leave plain, because sometimes all you need is vanilla).
You might also like:
- Easy Witch Hat Cupcakes for Halloween
- The Best Valentine’s Day Cupcakes
- Step by Step Guide: The Perfect Lemon Curd Cupcake Recipe
