Monster Cupcakes
1 hr
Perfect for Halloween or a kids' birthday — vanilla cupcakes topped with green chocolate frosting and candy eyes. They look wild and taste even better.
cakebakingfor kids
Makes about 20 pieces — perfect for a crowd. The apples sink into the batter and keep everything incredibly moist.
Instructions
- 1
Peel the apples, cut them in half, remove the core, and slice them. Drop the slices into a bowl of cold water with the lemon juice to keep them from browning.
- 2
Beat the butter and sugar together until pale and fluffy, then add the eggs one at a time, mixing well after each one.
- 3
Sift in the flour, vanilla sugar, and baking powder, then mix until you have a smooth batter.
- 4
Grease a small sheet pan or ovenproof dish, about 25 x 40 cm, pour in the batter, and use a spatula to smooth out the surface.
- 5
Press the apple slices down into the batter in a nice pattern — keep going until you've used them all up.
- 6
Sprinkle the sugar, cinnamon, and chopped nuts evenly over the top.
- 7
Bake on the lowest rack at 190 °C for 40–45 minutes. Check with a skewer or sharp knife — it should come out clean. If the top needs more colour, move it higher in the oven but keep a close eye on it so it doesn't burn. Cool on a wire rack.
Per average serving
153
Calories
kcal
7.7
Protein
g
19.4
Carbs
g
4.7
Fat
g
0.7g
Fiber
0.5g
Sugar
50mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
153
Calories
kcal
7.7
Protein
g
19.4
Carbs
g
4.7
Fat
g
0.7g
Fiber
0.5g
Sugar
50mg
Sodium
Tips from the kitchen
- Have the butter properly soft before you start, otherwise it won't go pale and fluffy with the sugar and the batter turns grainy. Leave it on the counter a few hours ahead.
- Add the eggs one at a time and let each one mix in before the next. Eight eggs is a lot, and dumping them in together is the fastest way to a curdled, split batter.
- Pat the apple slices dry with a towel before pressing them in. They've been sitting in lemon water, and the extra moisture on the surface stops the sugar and cinnamon from sticking.
- Bake on the lowest rack so the bottom sets and the apples don't make the middle soggy. Only move it higher at the end if the top is still pale.
- The skewer test matters here because of all the apple. Aim for the cake part between the slices, not straight through an apple, or it'll read wet even when it's done.
Ways to vary it
- Pears work in place of some or all of the apples. They're softer, so cut them a touch thicker so they hold their shape.
- If you skip the nuts, a little extra cinnamon sugar on top gives you a nice crackly crust instead.
- A handful of raisins tucked between the apple slices is a nice touch if your crowd likes them.
Storage & leftovers
Keeps in the fridge for about 4 days, covered so it doesn't dry out. It freezes well in pieces, wrapped tightly, for up to 3 months. Let slices come back to room temperature, or warm them a few seconds in the microwave so the apple goes soft again.
What to serve with it
A spoonful of lightly whipped cream or vanilla custard on the side. It's also good plain with coffee in the afternoon.
UC
By Untrained ChefPublished 14 June 2026
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