Colourful and playful one-eyed creatures are a fun project when it comes time for decorating. Have a variety of candies available to dress up each monster in a unique way.
- Portion size 18 servings
- Credits : Canadian Living Magazine: October 2013
- 2/3 cups butter softened
- 1 cup packed brown sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 3)
- 1 teaspoon vanilla
- 1 2/3 cup all-purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon each salt and cinnamon
- 1/3 cup buttermilk
- 1 cup milk chocolate chips
Cream Cheese Icing:
- 1/4 cup butter softened
- half pkg cream cheese softened
- 2 cups icing sugar
- 1 teaspoon vanilla paste food colouring
- 90 Licorice rope (4 to 5 inches/ 10 to 12 cm)
- 18 candy eyeballs (such as Wilton)
- 18 jelly fruit slices or other halfmoon-shaped candies
In large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in bananas and vanilla. Whisk together flour, baking powder, baking soda, salt and cinnamon; stir into butter mixture alternately with buttermilk, making 2 additions of dry ingredients and 1 of buttermilk. Stir in chocolate chips. Spoon into paper-lined muffin cups.
Bake in 350°F (180°C) oven, switching and rotating pans halfway through, until cake tester inserted in centre of several comes out clean, about 24 minutes. Let cool in pans on racks.
Cream Cheese Icing: In bowl, beat butter with cream cheese until light; beat in icing sugar, 1/2 cup at a time, until smooth. Beat in vanilla until smooth. Stir in enough food colouring to tint as desired. Remove 1 tbsp and set aside; spread remainder over cupcakes.
Make-ahead: Store in airtight container for up to 3 days.
Using toothpick, insert ends of 5 licorice whips into each cupcake. Dab some of the reserved icing on back of each candy eyeball; adhere to jelly fruit slice. Push straight edge of jelly fruit slice into icing.
Nutritional facts per cupcake: about
- Fibre 1 g
- Sodium 222 mg
- Sugars 47 g
- Protein 4 g
- Calories 405.0
- Total fat 16 g
- Potassium 142 mg
- Cholesterol 55 mg
- Saturated fat 9 g
- Total carbohydrate 64 g
- Iron 7.0
- Folate 10.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 2.0