Bride of Frankenstein Cupcakes

Sponge Ingredients:

• 1/4 c unsalted butter, softened
• 2/3 c caster sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 c plain flour
• 2 tbsp cocoa powder
• ¼ tsp bicarbonate of soda
• ¼ tsp salt
• 1/3 c buttermilk
• 1 tsp instant coffee, dissolved in 3 tbsp hot water

Buttercream Ingredients:

• 1/4 c unsalted butter, softened
• ¼ tsp salt
• ½ tsp vanilla extract
• 1½ plus 4 tbsp icing sugar, sifted
• 1 tbsp milk
• 2 tbsp cocoa powder
• Black gel food color

Decoration Ingredients:

• 2/3 c green modelling chocolate or fondant
• Edible blood
• Royal icing
• Black gel food color
• ½ tsp cocoa powder
• Black edible ink pen
• Pink luster dust

Sponge Directions:

Preheat oven to 350°F and line a 12-hole muffin tin with cupcake paper cases.

Sift flour, cocoa, bicarbonate of soda and salt into medium bowl. Set aside.

Fit electric mixer with the paddle attachment. In electric mixer bowl, cream the butter and sugar on medium speed until light and fluffy. Add egg and vanilla extract and continue mixing.

Turn speed to low and add dry ingredients, alternating with buttermilk. Add dissolved coffee and continue mixing until fully combined.

Divide batter between paper cases and bake for 14-16 minutes or until a toothpick inserted in middle comes out clean.

Let cool completely before decorating.

Buttercream Directions:

Mix the butter on its own with electric mixer until light and fluffy, add salt and vanilla extract, then slowly add icing sugar. Check consistency and add more milk if necessary.

Set aside 3 or 4 tablespoons for white hair strips.

Add cocoa powder and black food color and continue mixing until fully combined.

Decorating Instructions:

Roll out modelling chocolate or fondant to 3mm thickness. Cut out a circle slightly bigger than the diameter of cupcake top. Spread a thin layer of frosting on cupcake and top with fondant.

Paint on closed eyes and eyelashes using your edible ink pen.

Cut open a little scar or two and fill with edible blood. Then prick holes for stitches and pipe thread with black coloured royal icing. Dust red powder on the cheeks.

To pipe the buttercream hair, fill a piping bag with a large star nozzle and pipe as high as you can. Do the same with a smaller round nozzle for the white hair and pipe a zig-zag line on the side.

Original recipe courtesy of Helena Garcia