Cupcakes for Zombies🧁🧠

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

ingredients

  • 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

method

  • 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


Join 193 other followers

jo

https://easyfood.ie/recipe/cupcakes-for-zombies/

Classic Vanilla Fairy Cakes Recipe🧁

These vanilla fairy cakes are a lovely treat with a nice cup of tea. This is an easy recipe by Supervalu to follow.

ingredients

  • 2 large fresh eggs
  • 120g Self-Raising flour
  • 4oz Butter
  • 225g Icing sugar
  • 120g Sugar
  • 1 tsp Vanilla essence
  • 1 tsp Water
  • Sweets or Hundreds and Thousands

method

  • Preheat your oven to 180°C, gas mark 4. Prepare your baking tray. If you are using a deep fill muffin tin, you will need 8 muffin liners. Or, if you are using a standard fairy cake size tin you will need 12 standard sized liners.
  • Into a large mixing bowl place your eggs, granulated sugar, softened butter, self raising flour and vanilla essence.
  • Using the whisk attachment of your blender or mixer, blend all the ingredients together. Remember to start on a low speed so that the flour can become incorporated into the cake batter without being sprayed out of the bowl.
  • Mix the cake batter just until it looks smooth and there are no lumps.
  • Divide the cake batter among the cake liners. Place the tray into the oven in a central shelf and bake for 15 minutes.
  • Check to see if the cakes are cooked by pressing gently on the centre of the cakes. If they spring back up easily, then remove from the oven and place on a cooling tray. If they need some more time, place back in the oven and check after a further 2 minutes.
  • Once cooled, mix your icing sugar with the water until it forms a smooth thick paste. Transfer a small blob of icing onto each cake and use a knife to spread the icing around.
  • Decorate as required with sweets while the icing is still wet to ensure the sweets stick.

.

Jo

Join 193 other followers

https://supervalu.ie/real-food/recipes/classic-vanilla-fairy-cakes

Carrot cupcakes Recipe🥕

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

ingredients

  • 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

Method

  • 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.


Jo

Join 193 other followers

May, 2020