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by Sarah Steimer

I got this idea from a kit I saw at World Market, which actually used little skulls instead of cupcake wrappers.

Use this recipe for both the cake and the icing. Add four drops of red food coloring and two drops of yellow food coloring to the icing. Use cupcake liners in your pan and fill about two-thirds of the way full.

FOR THE SAUCE:

I didn't make the plum sauce very sweet so its natural tartness cut through the sweet cake and icing.

  • 15 red plums
  • 1 tablespoon honey
  • 2 tablespoons water

Cut the plums into small pieces and heat in a saucepan with the honey and water. Cook on medium-to-low heat until well softened and bubbly – about 10 minutes. Let cool. Puree in a blender until smooth.

When the cupcakes have cooled, use a pastry injector or long icing tip to inject the cakes with the plum sauce through the top of the

Lil' brains.

cake (pictured). Refrigerate for about an hour so the cupcakes and sauce can settle.

Using a regular round icing tip, draw on your brains as you see in the picture (self explanatory, really). Add a few red sprinkles because when you chop off people’s brains there’s a lot of blood that gets sprayed, according to movies.

Keep refrigerated.

Makes 24 cupcakes.

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