Werewolf Cupcakes

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes

Cooking time:

Makes 15 cupcakes

For vegan chocolate cupcakes

• 1.5 cups cake flour
• 1.5 cups brown sugar
• 6 tablespoons cocoa
• 1.5 teaspoons bicarb of soda
• 1 teaspoon fine salt
• 1.5 cups water
• 1/2 cup oil
• 3 tablespoons white vinegar
• 75g/2.7ozs. dark chocolate, chopped finely
• 2 teaspoons vanilla extract

For buttercream (can you vegan spread if desired)

• 250g/8.8ozs. butter, softened
• 125g/4ozs. caster or superfine sugar
• 75ml/2.7flozs. room temperature water (make sure it isn't cold)
• 3 tablespoons cocoa powder mixed with 3-4 tablespoons water
• A little black food colouring

To decorate

• M&Ms in yellow, brown, red and orange
• Marshmallows
• Red or pink fruit leather straps

• 3 and #352 piping tips

Step 1 - Make the cupcakes first. Line muffin trays with 15 cupcake cases and preheat oven to 180C/350F. In a large bowl whisk the flour, brown sugar, cocoa, bicarb and salt until mixed well. In a jug measure the water, oil, vinegar and vanilla and whisk to combine. Add the wet ingredients to the dry mixture along with the chocolate and stir with a spatula until just combined.

Step 2 - Pour into a measuring jug (same one you used before is fine) and then pour into the cupcake liners 3/4 of the way up. They will rise a little but not an enormous amount. Bake for 20-25 minutes or until the centre springs back when touched. Cool completely.

Step 3 - Make the buttercream. Fit a mixer with a beater attachment and beat the butter on a low speed (3 out of 10 where 10 is the fastest) until smooth. Add the sugar and water on low speed until combined then increase to 3 out of 10 and beat for 8-10 minutes or until you can't feel the sugar between your fingers. Set aside a couple of tablespoons of the white buttercream. Then add the cocoa powder mixture and black food colouring until you get a brown colour.

Step 4 - Take a marshmallow and cut a v into it (as shown). Place a square of red fruit leather on top (this is the inside of the mouth). Repeat for 14 more marshmallows. Then cut out 15 sets of pointy ears using the marshmallows.

Step 5 - Fit a piping bag with a #352 tip and fill with some of the brown buttercream. Pipe lines around the cupcake and then flip the piping tip the other way and pipe "leaves" in the centre. Place the marshmallow in the centre and the ears above it and pipe icing on the ears and around the snout. Pipe a couple of small rounds to sit the eyes on and then add two eyes and a brown snout using the m&ms. Repeat with the remaining cupcakes.

Step 6 - Place the #3 tip in a piping bag and add the white buttercream to this. Pipe little teeth and fangs on the perimeter of the fruit leather. The buttercream will set if refrigerated making it easier to transport them.