Satisfy the zombie's sweet tooth with delightfully gross cupcakes that are guaranteed to be the hit of the party. For best results, look for Wilton's Red No-Taste Paste Icing Colour, available at bulk food stores and specialty cake supply shops.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2011
Ingredients
Icing:
Method
In large bowl, whisk together flour, sugar, cocoa, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs, red food colouring and vanilla; beat on medium-high speed until smooth, about 2 minutes. Spoon into 12 paper-lined muffin cups.Bake in 375°F (190°C) oven until cake tester inserted in centre comes out clean, 18 to 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Icing: In large bowl, beat butter until smooth. Alternately beat in sugar and cream, making 3 additions of cream and 2 of sugar. Beat in vanilla. Beat in a little red and black food colouring to make pale purple-grey brain colour.
Using piping bag fitted with plain 1/4-inch (5 mm) round tip; pipe icing in squiggles to resemble brain lobes and cover each cupcake. Using red decorating gel, fill in some of the spaces and lines between squiggles for blood. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts Per cupcake: about
- Sodium 237 mg
- Protein 4 g
- Calories 604.0
- Total fat 29 g
- Potassium 99 mg
- Cholesterol 108 mg
- Saturated fat 18 g
- Total carbohydrate 85 g
%RDI
- Iron 12.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 27.0
