Best Frankenstein Cupcakes Recipes

FRANKENSTEIN CUPCAKES

Steps:

• Spread frosting over cupcakes. Lightly coat marshmallows with corn syrup. Roll sides of marshmallows in green sprinkles; dip tops in black. Carefully place a marshmallow in the center of each cupcake., For eyes, attach baking bits to the face of each marshmallow with a small amount of frosting; pipe pupils using frosting. Attach licorice candies to sides of head for bolts. Pipe frosting onto faces for mouths and stitches as desired.

FRANKENSTEIN CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
• Mix cake mix, water, eggs, and vegetable oil together in a bowl; beat with an electric mixer until batter is smooth, about 2 minutes. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 19 to 23 minutes. Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to cool.
• Beat shortening and butter together in a bowl using an electric mixer until smooth; add vanilla extract and mix well. Beat confectioners' sugar, alternating with milk, into butter-shortening mixture until frosting is stiff and holds its shape; mix in green food coloring until desired color is reached.
• Fill a piping bag, or large resealable freezer bag with a corner snipped, with frosting. Pipe frosting around the top half perimeter and top of each cupcake creating the "head" and "face"; smooth out the frosting using a small spatula, flattening the top into a square-shape for the top of his "head."
• Pour chocolate sprinkles into a shallow bowl and dip the top of each cupcake into the sprinkles, slightly angling the cupcake to get sprinkles around the uppermost top side of the "head" for the "hair."
• Press 2 dark brown chocolate pieces on the sides of each cupcake creating the "bolts." Press 2 blue chocolate pieces into the top front of each cupcake creating the "eyes." Put a dot of black food gel in the center of each blue candy for the "pupil." Make a "stitch" onto the "face" using the red food gel.

FRANKENSTEIN CUPCAKES

Steps:

• CUPCAKES: Mix together the eggs, oil, water, Almond extract and cake mix for about 2 minutes on medium speed.
• Gently fold in the Cherry Pie Filling.
• Line your cupcake pans with your favorite Halloween liners.
• Use a 1/3 measuring cup and pour evenly into each cupcake liner.
• Bake at 350 degrees for 19 to 22 minutes depending on your oven.
• Cool and ice them with Whipped Cream Cheese Icing
• Decorations: 6-7 Drops of water diluted Green dye and a cooking brush. 1 Bag of regular sized Marshmallows; 1 large box of Dots candy, 1 tube of Chocolate Decorating Icing or make you own and use a piping bag with a thin tip.
• Brush each Marshmallow with the green diluted dye and place on Wax paper. (Either use gloves or you can use a skewer to hold the marshmallow.) Try not to brush the bottom of it due to it sticking to the wax paper.
• Cut dots in half - Red for the bolts should be cut in half down the middle sideways and you can match up the small ends with the big ends for uniformity and cut the Green ones length wise for his arms/legs. (if you don't have enough of one color, the pink or orange can be substituted for the bolts and yellow for the arms/legs. Otherwise, buy an additional box of dots and enjoy eating the leftovers!
• Once the dye drys, make a face with the Decorating icing.... eyebrows, eyes, and mouth. Let that dry before putting on the cupcakes.
• Assemble: Put the Marshmallow just behind the center of the cupcake on the icing. With your spreader, use a little of the Cream cheese icing on the flat(or cut) side of the bolts to help it stick to the sides of his head. Then just put down two green halves as arms.

FRANKENSTEIN CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with deep muffin cases. Cream the butter with the sugar until pale and fluffy. Add the remaining cake ingredients and beat until smooth. Spoon into the muffin cases and bake for 20 mins or until golden and a skewer inserted into one of the middle cakes comes out clean. Cool for 5 mins in the tin, then completely on a wire rack.
• Using a small, sharp serrated knife, cut a semi-circle piece of cake from the left and right of each cake, to make stepped edges, level with the cupcake case. Next, make a widthways cut about 3cm from the top of the cake, about 1cm deep. Slice a 5mm piece off the surface of the cake to meet this cut, to make a flat, raised face and prominent forehead. Chill for 10 mins to firm the crumbs.
• Mix the icing sugar, milk and green colouring to make a very thick icing that flows slowly from the spoon. Spoon 1 tbsp onto a cake and let it begin to spread itself over the cut shape. Ease it here and there with a palette knife to coat. Add marshmallow neck bolts and eyes. Repeat for each cupcake. Leave to set, then pipe on the faces and hair.