Sunday Recipe: Cookie Monster cupcakes

‘What’s that coming over the hill, is is a monster?’


Is it just me or are the weeks flying by? I can’t believe that it’s almost halfway through February and Sunday once again. Another week of college down. It’s starting to get very scary. So scary in fact I needed something to cheer myself up and after spotting these little beauties a few months back I knew that this was finally the time to give them a whirl.
This recipe is adapted from the Hummingbird Bakery’s vanilla cupcake recipe and then I went my own way (singing You Can Go Your Own Way in my head) to make the monster by sprinkling blue coconut over the frosting and adding eyes and a cookie to finish. They were actually easy to make and despite being my first attempt they looked really cute, but I think it would be hard to make these un-cute (great use of English there!)

You’ll need

-120g plain flour
-140g caster sugar
-1 ½ tsp baking powder
-a pinch of salt
-40g unsalted butter, at room temperature
-120ml whole milk
-1 egg
-¼tsp vanilla extract

For the monster

-250g icing sugar, sifted
-80g unsalted butter, at room temperature
-25ml whole milk
-a couple of drops of vanilla extract
-blue food dye
-mini cookies
-white chocolate buttons
-milk chocolate


1. Preheat the oven to 170°C


2. Put the flour, sugar, baking powder, salt and butter in a bowl and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.


3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.


4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.

5. Now for the topping or as I like to say, the monster. Beat the icing sugar and butter together in a  electric mixer  on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

6. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. Add 2-3 drops of blue food colouring to the frosting and mix well.


7. Place the white chocolate buttons on a sheet of baking paper. Melt milk chocolate and use a toothpick to ‘dot’ eyes onto the buttons. Next pour a cup of coconut into a bowl and add 4-5 drops of food colouring, mix well until it’s all blue. Cut the mini cookies in half.

8. Once the cupcakes are completely cooled you can decorate. Take some frosting and cover 3/4 of the cupcake with it. Sprinkle the coconut over it. Next add the cookie to the part that isn’t frosted and stick two buttons on to finish.



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