Monster eyeball cupcakes

Hosting a Halloween party? Ghoulish guests will love tucking into these frightfully good cakes.
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Serves:Makes 12

Ready time:48 minutes


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Prep time:
20 minutes, plus 10 minutes cooling time

Cooking time:
15-18 minutes

1 serving provides

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Method

  1. Preheat the oven to 170°C, fan 150°C, gas 3. Line a 12-hole cupcake tin with the paper cases.
  2. Beat together the flour, sugar, butter, eggs and cocoa powder, using a handheld electric whisk. Spoon the mixture into the cases and bake for 15-18 minutes, until risen and cooked - when a skewer inserted into the middle comes out clean. Let cool.
  3. Make the icing: beat together the butter and icing sugar until smooth. Add a few drops of the green food colouring and beat until you have an even colour.
  4. Spoon the icing into the piping bag and pipe a swirl on the top of each cake. Add 1 teaspoon of the jam to the top of each.
  5. Make the eyes: top the chocolate buttons with the chocolate chips, securing with writing icing. Place carefully on top of the jam.
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Ingredients

  • 110g Sainsbury's British self-raising flour
  • 110g Sainsbury's Fairtrade caster sugar
  • 110g unsalted English butter by Sainsbury's
  • 3 medium British free-range Woodland eggs by Sainsbury's
  • 2 tablespoons Sainsbury's cocoa powder
  • FOR THE ICING
  • 140g unsalted English butter by Sainsbury's, softened
  • 280g icing sugar
  • Few drops of green food colouring
  • 4 tablespoons strawberry jam by Sainsbury's
  • 12 Sainsbury's white chocolate buttons
  • 12 dark chocolate chips
  • Writing icing in assorted colours
  • YOU WILL ALSO NEED
  • 12 paper cupcake cases
  • Sainsbury's disposable plastic icing bag fitted with a star-shaped nozzle