How to Make Monster High Cupcakes



have been getting a few inquiries on the Monster High Cupcakes I had made, so I thought I would share with you all how I made them. I’ve also recently made varied versions of the different character skullettes into cookies which you can read  about {HERE} and I also made a skullette cake pop which you can read about {HERE}.

But if your not into the whole bake and create it yourself thing, you can print out these fabulous free Monster High Cupcake wrappers I designed from {HERE}and fun drink and goodie bag labels from {HERE} 

Be forewarned this post is a bit lengthy, but covers all the basics to make them. But if you find that you need any help, please just ask :)

 This is what you will need….

  • Cupcakes…duh
  • 4-5 decorating bags
  • 3-4 couplers
  • Skull template (I can help you with this)
  • Wax Paper
  • Royal Icing
  • Pink, red & black GEL food coloring
  • Pink sprinkles
  • Vanilla Frosting
  • Decorating tip # 1, 2 and 1M
  • Thin tipped food paintbrush (or toothpicks)
  • Time and Patience

Any supplies needed to make these cupcakes are available {HERE} 

Before you start anything; baking, mixing etc. You will need a template to work from. You can create one yourself or just or you can print a copy from here ——> Skull & Bow Template. 

If you want to be really brave you can try and make these in a miniature version by printing a copy of this miniature version from here ————>Miniature Skull & Bow Template

But if your not that savvy please shoot me an email at mightydelighty(at)gmail(dot)com and I will  gladly help you.

I found and downloaded a image of the skullette using Google image search. With a free graphics program I use from Serif (Page Plus) I centered it in a circle a bit larger than 2 1/2 inches in diameter, (2.69 inches to be exact.) then copy and pasted the image onto the page 5 times , printing out the final version.

Cover the front of the template with wax paper (don’t use parchment paper)  and tape it to the printout so it won’t move when you begin outlining them with the Royal Icing. I tend make as many as I may need to trace out, plus extra in case I mess up on a few.

When that is done, make your Royal Icing.  If you are not familiar with a Royal icing recipe and need a good one, you can find the recipe I use here, it’s from the amazing and awesome blog, The Sweet Adventures of Sugar Belle. It’s almost impossible not to get lost on her site for hours just browsing through all her magical and colorful cookies! (If your not making a lot of toppers just cut her recipe in half.) 

For 24 toppers I use about 3/4 cup of white, less than 3/4 cup of black and less than a 1/4 cup of pink.

When you begin tinting the black, keep in mind that it is going to take a lot of gel color to get it black.  Pink takes a bit as well, but will darken if you add in a little red as well. The white can be enhanced to be even more white by using a white icing tint, but it is not necessary. Royal icing hardens and dries as it is exposed to air, so cover each mixed color with a wet paper towel to prevent this.

Just a side note: Royal Icing darkens as it sits, so if you get it close to the color you wish…leave it alone for a bit and it will darken up!

After you’ve tinted your icing, fill your decorating bags. You can cap off the ends with a coupler and some saran wrap until you are ready to use each color. (Even though that is NOT what I did in this picture.)

The consistency of the black icing should be soft but not runny, I like it a bit softer, but everyone has their own preference. White and pink should be of flooding consistency, think warm honey. If you need help with consistencies of the Royal Icing, please again check out This Post from The Sweet Adventures of Sugar Belle, she has so many great tutorials that can help you with this.

Once you’ve got the consistency down, get ready to start making the toppers. With your black icing and tip #2 start outlining the shape of the skull and the outer part of the bow.

Next fill in the eyes and nose. Do not worry about the eyelashes for now!

With the black icing, switch to a #1 tip and fill in the inner bow details.

Switch back to a #2 tip and start outlining the circle around each skull.

When your done, they should look like this…so cute :)

Now walk away for about an hour, to let them set and dry. (The longer they sit, the better they are.) If the black hasn’t fully dried, it may leach color back into the white flood color. This is usually a good time to clean up the mess made from making the royal icing and/or  to start baking your cupcakes if you haven’t already.

If your going to take the time to make these awesome little cupcake toppers, please pick out an equally awesome cupcake wrapper…it will make a difference. I love the Reynolds Stay Brite Baking cups, because they look exactly the way they do before baking!

Now that your cupcakes are made, and cooling, let’s get back to the toppers! With a #1 tip on your pink icing, fill in the bows.

When they are all finished, put a #1 tip on your white icing to flood and the inner part of the skull.

Be careful when you work or you will do what I did…oooops!

After all the skulls have been flooded with the white icing, begin flooding the outer part of the topper with the white icing, still using tip#1. (A larger tip can be used, I prefer the smaller one)

I usually like to let them set overnight to really make sure they are dry, but a few hours will suffice if that is all you have. When making them, I usually make a couple of dummy ones, that you can use to test how dry they are. When they are fully dry you can peel them from the wax paper.

Now this is when the eyelashes are applied. In a little bowl add a small blob of the black icing. With your food  paintbrush, gently add on the eyelashes. You may wa’tn to practice on a piece of paper before you begin, to get the feel of it. If you don’t have a paintbrush, you can use a toothpick.

Now lets, start putting all the pieces together. Fill a bowl with some pink sprinkles and set it to the side. Fill a decorating bag with vanilla frosting or whatever flavor you choose. I use a 1M tip for this, but you can use whatever tip you prefer. Start frosting a ring around the outer edge of your cupcakes.

It will resemble this when you are done.

I sometimes add in a bit of chocolate frosting to the middle for an extra treat,  but it is not necessary to fill the middle.  Now dip the cupcake into the pink sprinkles and gently turn it, coating the entire edge.

Finally, place the topper on top of the cupcake and gently press down, try to use equal pressure so as to not to break the topper, as they are very delicate!

Voila...your finished Monster High Cupcakes! Now pat yourself on the back, job well done!

These cupcakes can be stored in the fridge for a day or two without the royal icing toppers breaking down.

If you need ANY help, please feel free to comment below or email me, I am always happy to answer any questions you may have!!!

Most of all though….enjoy!

 

 

 

 

          
***Many of the supplies, plus more can be purchased {HERE….at my shop) to help spice up any Monster High Theme Party!

 

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2 thoughts on “How to Make Monster High Cupcakes

  1. These look amazing and I’m going to attempt them for a friend’s birthday this weekend. Just wanted to know how long ahead I can make them with if I used egg whites rather than meringue powder.

    • Hi Sabrina….I’ve made them with egg whites and they lasted a LONG time without breaking down. Mind you though I did not make them to be consumed because if the potential salmonella risk involved with using the egg whites.
      So you can make them well in advance, but try using pasteurized eggs to avoid any type of risks if people are going to consume them. Hope this helped :)

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