Monster Mini Cupcakes recipe

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Ingredients

½ cup milk
1 tablespoon white vinegar
½ cup unsalted butter, at room temperature
10 tablespoons white sugar
2 teaspoons vanilla sugar
2 large eggs
¾ cup all-purpose flour
1 tablespoon all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 cup confectioners' sugar, sifted
2 drops orange food coloring
48 small candy eyeballs
2 pieces dried mango

Nutrition Info

163.4 calories
carbohydrate: 17 g
cholesterol: 41.4 mg
fat: 10.2 g
fiber: 0.7 g
protein: 2.3 g
saturatedFat: 6 g
servingSize: -
sodium: 67.1 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 24-cup mini muffin tin or line cups with paper liners.

  3. Combine 1/2 cup butter, white sugar, and vanilla sugar in a large bowl, beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.

  4. Mix 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until batter is well blended. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  5. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center of 1 cupcake comes back clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.

  6. Combine cream cheese and 1/4 cup butter in a bowl, beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Color frosting orange with a few drops of food coloring.

  7. Place orange frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle 1/8 inch above the surface of a cupcake. Squeeze bag to form orange 'fur' by pulling tip up and away when the icing strand is about 1/2 inch high. Repeat to cover cupcake evenly with fur.

  8. Add 2 eyes to each cupcake. Cut dried mango into small strips and arrange into the frosting as 'horns'.

Recipe Yield

24 mini cupcakes

Recipe Note

Mini cupcakes are usually just the right size for most kids. These little monsters are made out of chocolate cupcakes baked from scratch. You will need a grass tip in order to create the fur. You can make them different colors by using other food colors.

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