Start by making a basic cupcake mix to make approx. 12 cupcakes - bake for the correct time and leave to cool. I cool my cakes by placing on a wire cooling rack and cover with a clean, damp tea towel. Wet the towel and throughly ring out the water so it does not drip at all - I find cooling this way keep the cakes moist and they don't go "crispy" on the top (if they do, don't worry as you are covering with buttercream anyway).
When the cakes are completely cool, spread with a generous amount of buttercream, recipe below...
I use a palette knife to spread with as I find it easier. Try to shape the buttercream into a rounded-dome if you can but it doesn't need to be perfect as the coconut topping is quite forgiving and finishes off the shape.
Next, top with dyed coconut. This looks quite technical but, again, is really easy! Get yourself a good-quality sandwich/food bag and tip in a handful of dessicated coconut. Add a couple of drops of required food colouring, twist or hold very tightly closed and shake! You can add more colouring if required, but remember the "Golden Rule".... you can always add more colour or flavour but you can't take it away!
Place the dyed coconut into a wide shallow bowl and carefully dip the buttercream-covered cupcakes into the coconut. To fill in any gaps, just sprinkle the coconut on top and press lightly.
Then, just add the finishing touches - cut mini choc chip cookies in half and put into place for the mouth and white chocolate buttons with black "writing icing" dots for eyes. You can also use sugarpaste for the eyes but the chocolate buttons are much easier in my opinion and look just as effective.
And that's it.... a perfect display of cool monster cakes for any party! Ideal at Hallowe'en but also for any time of the year when there are monsters around!
200g of icing sugar, sifted
100g soft margarine or butter (I generally use Stork for making both cakes & buttercream)
A couple of drops of flavouring (vanilla usually, but whatever flavouring takes your fancy)
1 tsp or so of milk, if required.
- Mix everything together until light and fluffy - you may need a bit of milk (only a bit!) if the buttercream is quite stiff. I use a electric hand whisk but this can be done by hand although it will take longer.
- Cover and store in the fridge until needed.
- That's it!