You will need
1 muffin pan
canola oil
pastry brush
1 large mixing bowl
electric beaters
spatula
2 large spoons
cooling rack
2 medium mixing bowls
1 small mixing bowl
pair of scissors
small knife
3 extra large eggs at room temperature
¾ cup (180 ml) canola oil
1 cup (250 ml) full cream milk, lukewarm
1 cup (250 ml) mashed cooked butternut
1 x 600 g Ina Paarman’s Vanilla Cake Mix
1 x 250 g Ina Paarman’s Vanilla Icing Kit
125 g butter at room temperature
¼ cup (60 ml) water
12 ice cream cones
12 marie biscuits
1 x 90 g dark chocolate, cut into blocks and melted (see method below)
liquorice strips
liquorice all-sorts
jelly tots
Method
Adjust oven rack to the middle position.
Preheat oven to 190°C.
Brush each muffin pan hollow generously with oil.
Mix cake according to package instructions. Add butternut together with the lukewarm milk.
Divide cake mixture between muffin hollows and fill to ½ cm below the top.
Bake for 20 minutes. Allow to cool in pans for 10 minutes then transfer carefully to a cooling rack.
Prepare icing according to package instructions and spread cooled cupcakes with prepared icing all over the top and sides.
Paint rims of ice cream cones lightly with melted chocolate. Glue ice cream cone hats down on top of Marie biscuits. Paint cones lightly with chocolate.
Decorate cupcakes with liquorice strips (hair), use liquorice all-sorts and jelly tots to make faces. Top with hats.
To melt chocolate:
Place chocolate blocks into a medium bowl that is placed on top of a smaller bowl filled with very hot water. Allow to melt slowly then stir with a spoon until smooth.
