Cupcakes for Zombies🧁🧠

This recipe was fun to make and I am now a self-proclaimed brain surgeon. 😷💉


  • 140g butter, at room temperature
  • 140g caster sugar
  • 3 eggs
  • 170g self-raising flour
  • 1 tbsp milk

For the Zombie icing

  • 300g icing sugar
  • 150g unsalted butter
  • Red food colouring
  • 12 cupcakes
  • 4 tbsp golden syrup
  • 1 tsp cocoa powder


  • Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases.
  • In a large bowl, beat together the butter and the sugar. Add the eggs one at a time, beating well after each addition.
  • Fold in the flour and add the milk. Spoon into the cases and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
  • Allow to cool completely.
  • For the Zombie icing
  • In a bowl, beat together the icing sugar and butter until thoroughly combined.
  • Stir in enough food colouring to make it pink and mix vigorously until evenly combined.
  • Spread a smooth layer of pink icing over each cupcake in a domed shape.
  • With the tip of a knife, make a line down the centre of each cupcake. Pipe a winding pattern of icing on each side of the centre line to create the brain wrinkles. Place the iced cupcakes in the freezer until needed.
  • In a shallow bowl, stir together the golden syrup, cocoa powder and a few drops of red food colouring.
  • Remove the cupcakes from the freezer and drizzle the tops in the syrupy “blood,” allowing any excess to drip off

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Carrot cupcakes Recipe🥕

This is a Happy Pear recipe and makes 12-18 muffins.


  • 160ml sunflower oil
  • 3 tbsp ground flax seeds
  • 170g maple syrup
  • 200g finely grated carrots
  • 75g walnuts
  • 200g gluten free flour/ white flour if not gluten intolerant
  • 1tsp vanilla extract
  • 2tsp baking powder
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • For the icing:
  • 200g vegan cream cheese
  • 90g coconut oil
  • 75g agave syrup
  • 25g walnuts to garnish


  • Add ground flax seeds to 9tbsp water, mix well and leave for 5 mins. Preheat oven to 180°C.
  • Roughly chop the walnuts.
  • Sieve and mix dry ingredients in a large bowl (walnuts, flour, baking powder, baking soda, salt, allspice).
  • In another bowl, add all the wet ingredients (sunflower oil, grated carrots, maple syrup, vanilla extract, flax, egg) and mix well.
  • Add wet ingredients to dry ingredients and mix well.
  • Take a standard 12 muffin tray and line with cupcake liners. Divide the mixture evenly. Bake at 180° for 20 minutes.
  • Icing (can be made the night before) Add ingredients in a pot and heat whisking regularly till coconut oil melts. Once coconut oil has melted, remove from heat. Mix using a hand blender or whisk. Leave to cool in the fridge.
  • Take the muffins out of the oven and let cool fully. Once fully cool ice the cupcakes using either a piping bag or a spoon. Ice muffins, add a walnut on top and enjoy!

Fam feedback:

Rating: 5 out of 5.


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May, 2020