Halloween Franken-cupcakes recipe
 Please your little monsters with these cute Franken-cupcakes for a Halloween party. They can even help decorate! 125g/4½oz plain flour25g/1oz cocoa powder1½ tsp baking powder150g/5oz caster sugar150g/5oz unsalted butter, softened at room temperature1 free-range egg8 tbsp milk 125g/4½oz plain flour 25g/1oz cocoa powder 1½ tsp baking powder 150g/5oz caster sugar 150g/5oz unsalted butter, softened at room temperature 1 free-range egg 8 tbsp milk 125g/4½oz unsalted butter, softened250g/9oz icing sugar, sifted1 tbsp milk1 tsp vanilla extractgreen food colouring pastered food colouring paste 125g/4½oz unsalted butter, softened 250g/9oz icing sugar, sifted 1 tbsp milk 1 tsp vanilla extract green food colouring paste red food colouring paste Edible candy eyeschocolate sprinkleschocolate flake, crumbledsoft black licorice twists Edible candy eyes chocolate sprinkles chocolate flake, crumbled soft black licorice twists Method Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.Whisk in the egg and milk until the mixture is thick and smooth.Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.Add the milk and the vanilla, then beat until creamy and smooth.Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour).Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined. Whisk in the egg and milk until the mixture is thick and smooth. Whisk in the egg and milk until the mixture is thick and smooth. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. Add the milk and the vanilla, then beat until creamy and smooth. Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour). Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour). Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top. Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick.