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Monster eyeball cupcakes
Hosting a Halloween party? Keep an eye on your guests with these frightfully good cupcakes
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Ready in 38 minutes plus cooling
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Cooking time 18 minutes
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Prep time 20 minutes plus cooling
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Makes 12
Ingredients
- 110 g British self-raising flour
- 110 g Fairtrade caster sugar
- 110 g unsalted English butter
- 3 medium British free-range eggs
- 2 tbsp cocoa powder
For the icing:
- 140 g unsalted English butter, softened
- 280 g icing sugar
- Few drops of green food colouring
- 4 tbsp strawberry jam
- 12 white chocolate buttons
- 12 dark chocolate chips
- Writing icing in assorted colours
You will also need:
- 12 paper cupcake cases
- disposable plastic icing bag fitted with a star-shaped nozzle
Method
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1
Preheat the oven to 170°C, fan 150°C, gas 3. Line a 12-hole cupcake tin with paper cases.
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2
Beat together the flour, sugar, butter, eggs and cocoa powder, using a handheld electric whisk. Spoon the mixture into the cases and bake for 15-18 minutes, until risen and cooked – a skewer inserted into the middle will come out clean. Let cool.
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3
To make the icing, beat together the butter and icing sugar until smooth. Add a few drops of the green food colouring and beat until you have an even colour.
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4
Spoon the icing into the piping bag and pipe a swirl on the top of each cake. Add 1 teaspoon of the jam to the top of each.
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5
To make the eyes, top the chocolate buttons with the chocolate chips, securing with writing icing. Place carefully on top of the jam.
Cook's tip: if you're not using a piping bag, dollop the icing onto the cakes with a spoon and spread gently with a butter or flat knife.
