These orange drizzle cupcakes have a simple glacé icing top to show off their fun sugarpaste monster decorations. They make a perfect, eye-catching addition to the table for a Halloween or birthday tea party


For the cakes

  • 250g self raising flour
  • 1 tsp Baking powder
  • 2 oranges, zested and juiced
  • 250g golden caster sugar
  • 250g unsalted butter, softened and diced
  • 4 eggs, lightly beaten

For the drizzle syrup

  • juice of 1 orange (reserved from cupcakes ingredients)
  • 5 tbsp caster sugar

For the glacé icing

  • 500g icing sugar, sifted
  • 1 or 2 tsp orange juice, (reserved from drizzle syrup ingredients)

To make the monsters

  • 500g sugarpaste,
  • food colourings, assorted (or buy your sugarpaste in different colours)
  • 60g royal icing, white


  • STEP 1

    Preheat the oven to 160°C Fan/180°C/350°F /Gas Mark 4. Line 2 12-hole muffin tin with 16 cupcake cases

  • STEP 2

    Sift the flour and baking powder into the bowl, add the orange zest, sugar, butter and eggs and, lastly, add half the orange juice. Beat together using an electric mixer, a food processor or a bowl and an electric whisk. Do not over-mix

  • STEP 3

    Divide the batter between the cupcake cases. Bake in the oven for 15 to 18 minutes, or until the cakes spring back to the touch

  • STEP 4

    While the cupcakes are cooking, make the drizzle syrup. First reserve just a teaspoon or two of the remaining orange juice for the glacé icing, Then mix the rest of the orange juice with the caster sugar in a bowl. (If you are planning to freeze the cupcakes, don't make the drizzle syrup now; freeze the cupcakes after they've baked and cooled and only make the drizzle syrup – and decorations – once you have defrosted them.)

  • STEP 5

    As soon as the cakes come out of the oven, prick holes all over each of them with a cocktail stick. Now douse the cake with the drizzle syrup. Leave them to cool completely in the tins

  • STEP 6

    Once the cupcakes have completely cooled, make the glacé icing. Place the icing sugar in a bowl and gradually add just enough of the set-aside orange juice to make a pourable consistency that coats the back of a spoon. Pour about a spoonful of the icing over each cake, gently easing it with a spoon so it spreads to the edges. Allow to set for an hour or so

  • STEP 7

    Now you can start to make your monsters. You'll need about 20g to 30g of sugarpaste in various colours (I used 8 different colours) for the monsters bodies and heads, and about 20g of white sugarpaste for the eyes and teeth

  • STEP 8

    Use the royal icing to stick the monster parts together. Decorate each cupcake with a monster, adhering it with a blob of royal icing, if necessary