Name: Monster cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 12
Cuisine: British
Ingredients: 250g self-raising flour; 25g cocoa powder; 175g light muscovado sugar; 85g unsalted butter melted; 5 tbsp vegetable or sunflower oil; 150g pot fat-free natural yogurt; 1 tsp vanilla extract; 3 large eggs; 85g unsalted butter softened; 1 tbsp milk; ½ tsp vanilla extract; 200g icing sugar sifted; food colourings (optional); sweets and sprinkles, to decorate

250g self-raising flour
25g cocoa powder
175g light muscovado sugar
85g unsalted butter
melted
5 tbsp vegetable or sunflower oil
150g pot fat-free natural yogurt
1 tsp vanilla extract
3 large eggs

For the frosting and decorating

85g unsalted butter
softened
1 tbsp milk
½ tsp vanilla extract
200g icing sugar
sifted
food colourings
(optional)
sweets
and sprinkles, to decorate

Method

step 1
Heat oven to 190C/170C fan/gas 5 and line a 12-hole muffin tin with deep cake cases. Put all the cake ingredients into a large bowl and beat together with electric hand beaters until smooth. Spoon the mix into the cases, then bake for 20 mins until risen and a skewer inserted into the middle comes out dry. Cool completely on a rack. Can be made up to 3 days ahead and kept in an airtight container, or frozen for up to 1 month.
step 2
For the frosting, work the butter, milk and vanilla into the icing sugar until creamy and pale. Colour with food colouring, if using, then create your own gruesome monster faces using sweets and sprinkles.