Frazzled Frankenstein Cupcakes
The kids are going to love making these sprinkle covered Frankenstein inspired cupcakes.
Prep: 30 min | Cook: 30 min | Makes: 12
Halloween Cupcakes
Wet:
6 eggs
½ cup water
½ cup coconut oil, melted
½ cup honey
1 tbsp vanilla essence
Dry:
½ cup cocao powder
½ cup wholemeal self raising flour
2 tsp baking powder
¼ tsp salt
Icing:
500g cream cheese
¼ cup honey
food dye, of choice
Directions:
01 Preheat oven to 175°C.
02 Whisk wet ingredients together in a large bowl.
03 Combine dry ingredients in a separate bowl. Add to wet mixture and whisk until combined.
03 Divide mixture across 12 muffins tins lined with patty pans. Bake for 30 minutes.
04 In a separate bowl, beat cream cheese with a hand mixer until soft. Add honey + desired amount of food dye. Beat until combined.
05 Spread icing on cooled cupcakes.
Frazzled Frankenstein
12 iced Halloween cupcake (recipe above)
24 edible candy eyeballs
1 metre liquorice wheel
sprinkles, of choice
For each cupcake...
EYES: Press 2 eyeballs into the front of the icing.
BOLTS: Cut 2 round circles out of the liquorice strap and press into the sides of the icing,
EYEBROWS: Cut 2 very thin 1cm lengths of liquorice and press into the icing, just above the eyeballs.
HAIR: Tip a small amount of sprinkles onto a small plate. Turn cupcake upside down and dunk the top of the icing onto the plate, to coat the 'head' with sprinkles.
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