Tricks and treats! Gruesome and delicious cupcakes perfect for your next Halloween party, from Lily Vanilli’s A Zombie Ate My Cupcake!
Cupcakes have been banished too long to the land of the pretty and identical, the domestic and the dainty. But now, cupcakes are biting back. Learn to make cupcakes that look weird, spooky and even scary—but always taste divine!
From Lily Vanilli’s A Zombie Ate My Cupcake!
Dracula’s Bite Cupcakes
Ideally, always decorate your cakes with ingredients that complement their flavor. These cream-cheese frosted red velvet cupcakes are topped with “blood” made from pulped black cherries and dotted with pomegranate seeds or red currants.
Monstrous Mummy Cupcakes
This is a really simple but effective design: you just need a piping bag and a couple of different tips. This recipe requires a slightly thicker and whiter frosting than usual to create a firm shape that stays in place.
For these larger, shallower cupcakes, I used extra-wide cupcake cases that hold their own shape so can just be placed on a baking sheet to bake. Alternatively, use individual metal pie dishes, with a diameter of about 3 1/2 inches. You could produce mini versions on regular-sized cupcakes, but the hand looks more realistic and dramatic if it is life size, and this design is even more impressive as a larger version on a chocolate layer cake.
Morbid Meringue Bones
When making meringues, it is very important that all your equipment (bowls, mixers, spatulas, spoons) is completely clean, since even the slightest trace of grease can ruin the outcome. Rub over the equipment with lemon juice, then rinse and dry completely to remove all traces of fat. This recipe makes approximately 18 bones.
Blood-Stained Brain Cupcakes
These are what a zombie really wants to eat—delicious human brains! For these cakes, I used red velvet cupcakes in a jumbo-size as a base, but any cake recipe you like will work. Jumbo-sized paper cases are double the size of regular cupcakes, so use an extra-large muffin tin and make up two batches of the red velvet batter, cooking them for an extra couple of minutes. The rich, brain-colored buttercream is flavored with vanilla and laced with cherry gore for a sharp yet delicious taste.
Raspberry Space Cakes
A recent astronomical survey of signals from Sagittarius B2, a vast dust cloud at the center of our galaxy, unearthed huge quantities of a substance called ethyl formate, which is one of the principal chemicals responsible for the flavor of raspberries. In honor of this weird discovery, I wanted to make raspberry-flavored “space-cakes.”