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Thursday, October 23, 2014

Adorable ZOMBIE Cupcakes!




I made Zombie Cupcakes.
You might say this is as "dark" as my dark side gets.



Pink and Green Frosting Brains, sprinkled with sugary bones.
Candy Melt Mouths with little white zombie fangs piped on.
If you didn't notice, the pink zombie has just been bitten by the green zombie.
He is transforming into a Cupcake Zombie.
My little Cupcake Zombies might be more adorable than scary.
..And they are really fun to play with when you are done decorating them.
Perfect for The Kid at Heart.

Cupcake Zombies in a Cake Pop Forest.

There are so many scary things out there in the world.  I thought...if I am going to make Zombie Cupcakes, they should be fun and adorable with a little glob of scary on top. That's my style. Zombie Love.

And this is how you make Zombie Cupcakes come "alive"!

1.  Bake & Fill the red velvet cupcake zombie bodies with strawberry jelly or cherry pie "guts".



2.  Line a baking sheet with parchment paper. 

For the "X" eyes:  I used multi-colored mismatched M&Ms, and laid them out flat on the parchment paper.  I piped little "X" shapes onto the "eyes"out of a piping bag that was filled with melted white candy melts. The white "X"'s have to dry before you can put the eyes on the zombies.


For the hungry zombie mouths..

I used Dark Chocolate Candy Melts, and cut them in half so that one side of the round candy melt was flat. These were also laid out flat on my parchment paper.

Some of the zombies were just bitten so they don't have fangs yet. Poor things.  They look bewildered.  I piped little fangs onto the candy melt mouths of the hungrier zombies with a piping bag filled with melted white candy melts. 

You'll need to pipe an electric green or electric pink frosting swirl on top of each zombie so you can put their "face" together.  The big fat zombie frosting swirl was made using my buttercream recipe (see below) and a 1A Round Tip at the end of a piping bag.

I added the "brains" on the side of the frosting swirl by "bashing" the zombies in the head with a cake pop stick. (You could also use a toothpick). This indented the frosting on the upper side of the zombie frosting head and made room for me to pipe swirl of contrasting frosting in that "hole" in the zombie's head.  The brains fit perfectly.  Are you getting hungry?

Stick the eyes and mouths on the zombies.
Scary..but adorable ♥

I made these too. Matching red velvet zombie cake pops.
These are a little less adorable and a little more scary.
All the cupcakes and cake pops are completely edible.
even the BRAINS!!!!!!!!!!!!!


A Zombie Unicorn Cupcake, made by one of my Cupcake Students, Natalia.
Made with a Bugle Horn, A Marshmallow, Edible Ink, and assorted candies!


Red Velvet Zombie Cupcake Recipe by Amanda Cupcake:
3 Cups Flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp cocoa powder
1 1/2 cup veg oil
2 1/4 C Sugar
1 1/4 C Buttermilk
2 Eggs
2 T Red Color
1 1/4 tsp apple cider vinegar
1 1/4 tsp vanilla extract
1/8 C Water
1 tsp almond extract
Instructions:
1. Preheat oven to 325  and line your pans with 24 cupcake liners.
2. In one large bowl, sift flour, baking soda, salt, and cocoa powder together.
3. In stand mixer, cream Vegetable Oil, Eggs, and Sugar together. After you have creamed these together, add your vinegar to this mixture.
4. In separate bowl, combine/ whisk liquids together: Water, Vanilla, Buttermilk, and Almond Extract.
5. Alternate the addition of dry ingredients & liquid ingredients to the creamed mixture. 
6. Add red color at the very end to make sure red velvet color is vibrant. Like Zombie Blood Red.
6. Fill Cupcake liners ¾ full and bake for 18-22 min at 325 or until toothpick inserted in center comes out clean.

Buttercream Frosting Recipe by Amanda Cupcake:
1 lb butter (softened)
1 T Vanilla Extract
Pinch of Salt
1/2 cup heavy whipping cream
8-10 Cups Powdered Sugar (depending on how thick you want your frosting to be)

Cream the butter in your stand mixer.
Mix well until fluffy and well blended.
Gradually add a pinch of salt and vanilla extract.
Now add your powdered sugar, slowly until the frosting reaches desired consistency.
(The more powdered sugar you add—the more stiff the frosting will be for decorating).

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