Cookie Monster Cupcakes Recipe at MyDish

Cookie Monster Cupcakes

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Method

  • Make the buttercream icing by beating together 50g butter and 100 g icing sugar. Add a teaspoon of hot water, beat again, then another 100 g icing sugar, and more water if needed (may need up to 1 tbsp). Taste and check for consistency, and add more butter / sugar / water if needed. Add a little blue food colouring and beat again until the buttercream is uniform in colour. Add a little more colouring if needed to get the shade that you want.
  • Put the desiccated coconut into a small resealable freezer bag. Add about 1/4 tsp blue food colouring, seal the bag, and squeeze and shake it about to turn the coconut blue.
  • Put a generous tablespoon of icing onto each cupcake, add more as needed, and shape into a mound. If the cakes are flat, you will need more icing, but if they have risen in a dome shape, you can shape the icing around that.
  • Tip the coloured coconut into a bowl, and dip in each cupcake, scattering over a little more, and pressing down into the icing, as needed, to completely cover.
  • Alternatively, if you don't want to use coconut, simply 'fluff up' the icing with a fork or sharp knife to make Cookie Monster's fur. (Both options are shown in the photo).
  • Leave to set for 10 - 15 minutes.
  • Warm the bottom of the dark chocolate drops (e.g. with the back of a metal spoon dipped in boiling water) and stick onto the white chocolate buttons. Or, melt a little dark chocolate and spoon or pipe on to make the eyes.
  • Place the eyes on the cupcakes, in any position that you like.
  • Cut the chocolate chip cookies in half.
  • Make a slit for the mouth, squeeze the cake a little, and push in the half cookie. If the cookies crumble, don't worry, as you can put pieces in his mouth instead. Or even break some on purpose to do this!
  • Smile and enjoy!

    • Tips

    • For cupcakes, see my basic cupcake recipe, or my 'extra special chocolate cupcake' recipe, which is what I used here (they make a nice dome shape which means you don't need quite as much icing, which is perfect - completely flat cupcakes will need more which could be a little sweet and sickly for some).

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    Ingredients

    • 8 plain sponge cupcakes in paper cases (preferably home-made)
    • 50 g - 75 g unsalted butter, softened
    • 200 - 250 g  icing sugar, sifted
    • 1 - 2 tsp hot water
    • A little blue food colouring (paste or gel is best)
    • 80 g desiccated coconut
    • 16 white chocolate buttons
    • 16 dark chocolate drops or melted dark chocolate
    • 4 small chocolate chip cookies (home-made or shop bought)

    By Views 1386  Added Thu Feb 23 2012


    Not my original idea (there are a few examples on the internet) but so much fun I had to share!

     

    A friend sent me a picture of a similar cake via email as we gave his little girl a Cookie Monster t-shirt and this challenge started my interest in fun cakes for children. Thank you Simes! Read More