• Home
• School and family
• Fiona Cairns' Little Monsters Cupcakes

• Share on facebook
• Share on twitter
• Share on pinterest
• Share on whatsapp
• Share on reddit
• Share on tumblr

Fiona Cairns' Little Monsters Cupcakes

• Fiona Cairns

Published: October 19, 2023 at 2:24 PM

Save recipe

Makes 16 cupcakes

A little work

Prep: 30 mins

Cook: 20 mins

plus cooling and decorating time

Freakily fun orange-drizzle cupcakes with sugarpaste monster toppings make a scarily good idea for a Halloween or birthday tea

Freezable

Print

Ad

Skip to ingredients

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

Ingredients

For the cakes

• 250g self raising flour

• 1 tsp Baking powder

• 2 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

Ad

Method

• 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

Pic: Fiona Cairns

Authors

Fiona Cairns

Ad

Ad

Ad

Loading...

Ad

Loading...