Monster Cupcakes

Beat the butter, sugar, and vanilla seeds together until light and fluffy. Add the eggs one at a time, mixing well after each one.

Gently fold in the sifted flour and baking powder, then pour in the cream and mix until the batter comes together smoothly.

Place cupcake liners in a muffin tin — if you don't have a tin, use double liners so they hold their shape. Divide the batter evenly between the liners and bake at 180 °C in the middle of the oven for 15–20 minutes. Let them cool completely.

Break the white chocolate into pieces and melt it in a bowl set over a pot of barely simmering water — make sure the bowl doesn't touch the water or it'll get too hot. Stir occasionally and take it off the heat as soon as it's melted. You can also melt it in the microwave.

Beat the room-temperature butter and icing sugar together in a stand mixer with the K-beater for about 5 minutes until pale and fluffy. Pour in the cooled melted chocolate and mix until fully combined. Add the green food colouring and mix through. If the chocolate is still warm when you add it, the frosting will split — so make sure it's properly cooled.

Transfer the frosting to a piping bag fitted with a grass tip (no. 233) and pipe it onto the cooled cupcakes. Finish with candy eyes. If you can't find candy eyes, cut small eyes out of white and black fondant instead.