JD and I had lots of fun last week making cupcake monsters. Scroll to the bottom for more pics – the red and the yellow ones are entirely JD’s creations.
The recipe below makes 24 sponge cakes and basic icing, then we just went crazy with the icing pens, white chocolate Maltesers and chocolate drops. Much fun.
Ingredients
- 160 g (5.6 oz) baking margarine
- 100 g (3.5 oz) caster sugar
- 100 g (3.5 oz) golden sugar
- 2 medium free-range eggs
- 200 g (7.1 oz) self-raising flour
- 2-4 tbsp milk
- 200 g (7.1 oz) white chocolate
- 200 g (7.1 oz) icing sugar
- 2-4 tbsp of warm water
- Icing pens
- green food colouring
- 50 g (1.8 oz) chocolate buttons
- 50 g (1.8 oz) white chocolate maltesers
- writing icing
Equipment
Instructions
To make the sponges
- Cream the margarine and sugar together, then beat in the egg with a fork
- Stir in the sifted flour
- Add milk until it’s thin enough to drop off the spoon
- Divide between the 24 cake cases
- Bake at 180C for about 15 minutes then cool completely
To decorate
- Melt the chocolate
- Mix the icing sugar and water together and beat into the chocolate
- Add a couple of drops of the food colouring
- Divide between the cakes straight away before it sets
- Once set, decorate however you like!
Cupcake critters: a monster fairy cake recipe for kids
The recipe below makes 24 sponge cakes and basic icing, then we just went crazy with the icing pens, white chocolate Maltesers and chocolate drops. Much fun.
Servings: 24 cakes
Calories: 215kcal
Ingredients
- 160 g (5.6 oz) baking margarine
- 100 g (3.5 oz) caster sugar
- 100 g (3.5 oz) golden sugar
- 2 medium free-range eggs
- 200 g (7.1 oz) self-raising flour
- 2-4 tbsp milk
- 200 g (7.1 oz) white chocolate
- 200 g (7.1 oz) icing sugar
- 2-4 tbsp of warm water
- Icing pens
- green food colouring
- 50 g (1.8 oz) chocolate buttons
- 50 g (1.8 oz) white chocolate maltesers
- writing icing
Instructions
To make the sponges
- Cream the margarine and sugar together, then beat in the egg with a fork.
- Stir in the sifted flour.
- Add milk until it’s thin enough to drop off the spoon.
- Divide between the 24 cake cases.
- Bake at 180C for about 15 minutes then cool completely.
To decorate
- Melt the chocolate.
- Mix the icing sugar and water together and beat into the chocolate.
- Add a couple of drops of the food colouring.
- Divide between the cakes straight away before it sets.
- Once set, decorate however you like!
Nutrition
Calories: 215kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 80mg | Potassium: 59mg | Fiber: 1g | Sugar: 24g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish. Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!
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Ellie says
Just came across this at tuesday tots – they are so cute! Ellie
Emily Leary says
:D thanks!
claire hatcher says
Divine :)
StephsTwoGirls says
Love these. Am always trying to think of new ways to decorate the cakes with the girls (other than the ‘tip every single decoration we have onto one cake’ approach) so will look forward to copying these!!!
Multiple Mummy says
They are so cool! :)
Emma @mummymummymum says
They are fab Emily! I want one :-)