Halloween is just around the corner! The baking challenge begins! Cupcakes are one of the best ways to feed a full class if you called to bake for the classroom Halloween party!  Or perhaps your only a wannabe Martha Stewart and impress your kids! This is a great basic recipe with small challenges of frosting to get these cute little monsters how you would like them!

Monster cupcakes 2-1



Purple Monster Cupcake

Vanilla Cupcakes


  • 1 1/2  cup Robin Hood flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 cup of white sugar
  • 1/2 cup softened butter
  • One large egg + 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1/3 cup of  buttermilk
  • purple food colouring


Cupcake Directions: 

  1. Preheat your oven to 350 degrees.
  2. Mix your dry ingredients of flour, baking powder, baking soda & salt in a medium bowl. Set aside.
    Next, whip the butter and sugar until pale and fluffy in the mixing bowl using an electric mixer
    Add 1  in an egg, then the egg whites one at a time., then add the vanilla with the second egg white.
  3. -Using a liquid measuring cup, whisk the buttermilk and purple gel food colouring together.
  4. Start to mix 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture. Mix after each addition only until just combined.
  5. Line cupcake pan with paper liners.
  6. After all, ingredients are blended scoop the batter into the paper-lined cupcake pan until each tin is 3/4’s filled.
  7. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  8. Allow cupcakes to cool
  9. Remove cakes from pan and place each on a wire rack until completely cooled.



  • 4 Cups of  icing sugar
  • 1 Cup of unsalted butter, (prefer room temp) Dairyland
  • 4+ TBSP of heavy whipping cream ( Gaylea)
  • Purple gel food colouring
  • Candy eyes

Frosting Directions: 

  1. First, Cream the butter and powder sugar until it looks creamy, then simply add the purple food colouring.
  2. Stir until the colour in fully blended throughout all of the frosting.
  3. Test to see if the coating can form and hold a stiff peak by taking a spoonful of filling and turning the spoon upside down. If the frosting stays on the spoon, it is ready, if not then. (  Add more powder sugar 1/2 C at a time mix well)
  4. If available, scoop the frosting into the pastry bag with a large star tip.
  5. Twist the open end of the pastry bag to push the frosting to the tip.
  6. Frost from the cupcake edges inward to the center of the cupcake with a straight down with the tip.
  7. Position the candy eyes on the top of the frosted cupcake.