Halloween ghosts
Made with melted marshmallows, these spooky little Halloween ghost cakes are both chewy and crisp
Monster cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling and decorating
- Easy
- Makes 12
Skip to ingredients
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
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.
