This recipe was fun to make and I am now a self-proclaimed brain surgeon. 😷💉
140g butter, at room temperature
140g caster sugar
170g self-raising flour
1 tbsp milk
For the Zombie icing
300g icing sugar
150g unsalted butter
Red food colouring
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
These vanilla fairy cakes are a lovely treat with a nice cup of tea. This is an easy recipe by Supervalu to follow.
2 large fresh eggs
120g Self-Raising flour
225g Icing sugar
1 tsp Vanilla essence
1 tsp Water
Sweets or Hundreds and Thousands
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.
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
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!