Method

  1. Step 1

    Preheat the oven to 200ºC/gas mark 6 and line the tin with the cake cases.


  2. Step 2

    Put all the ingredients except for the milk in the processor and then blitz till smooth. Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Alternatively put all ingredients into a large mixing bowl and use an electric hand mixer.
    Or BY HAND using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Add the orange extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.

    Spoon into the cases equally.

  3. Step 3

    Put in the oven and bake for 15-20 minutes until the cup cakes are cooked and golden on top, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. As soon as possible, take the cupcakes in their cases out of the tin and let cool, on a wire rack.

  4. Step 4

    For buttercream icin,g mix butter with the icing sugar and add the orange extract. Continue to mix until smooth adding the milk to loosen the buttercream.

  5. Step 5

    Split the buttercream into 2 bowls and using food colouring, colour one blue and the other orange.

    Using a small amount of each of the coloured buttercream batches, spread the buttercream using a palette knife on top of the cupcakes, creating a nice flat surface and smooth gently with the palette knife. If the buttercream sticks to the knife, heat the knife in a glass of hot water, wipe quickly and smooth the buttercream, repeat if necessary. Don’t worry too much as most of the buttercream will be covered.

    You will have 6 orange and 6 blue cupcakes.

  6. Step 6

    Place a large marshmallow in the centre of each cake to help create some height.

    Take a freezer bag, half fill with the orange buttercream, let out the excess air, seal, then snip off 1/8th of an inch from the corner. Take an orange covered cupcake and squeeze liberally all over the marshmallow letting the string of buttercream fall on top of itself like a tangled ball of string, completely covering the marshmallow! Do this to 3 of the cupcakes. For the spikey design, starting at the outer edge, touch the tip of the bag to the surface of the orange buttercreamed cupcake, squeeze gently and pull away to create a spike. Repeat around the edge of the cake, and make a second row next to the marshmallow if necessary. Now carry on and build up layers so you completely cover the marshmallow, be as neat or as random as you like.

    Repeat these methods for the 6 blue monsters.

  7. Step 7

    Take some white mini marshmallows and thread onto cocktail sticks, wet the flat end with a little water and push a chocolate chip on to create an eye.

    Push the cocktail sticks into the cakes at various angles, to make some scary looking monsters.