Cupcake making insanity continues...

The beginning of November saw mad cupcake frenzy here, as I used the Hard Kaur Chocolate cake recipe with vanilla bean icing and various combinations of cinder toffee, white chocolate and royal icing (cut into bats!) to create a dozen cupcakes for a little boy's birthday, and 2 dozen to sell for the benefit of our local Sikh group. I think I need a small cupBreak from the cupCakes.

Zombie brain cupcakes: Hard Kaur Chocolate Cake Goes Halloween

Remember Hard Kaur Chocolate Cake? The delicious, moist, fudgy, VEGAN cake? Remember the eggless buttercream icing?

This is what happens when you make a vanilla buttercream icing, add a few drops of peppermint and a smidge of blue food colouring, pipe with an angled nozzle and decorate with red gel and red dyed white chocolate (which you have to melt wrongly and destroy by getting water into it in order to get the correct GUTsy texture). Delicious, chocolate mint, irresistable, Halloween Zombie Brain cupcakes.

Bake Much? Canneles, Bread and zOMBIE BRaIn CuPcAkES

A whole plethora of plentiful baking: first attempt at Cannelés, another loaf of my favourite coconut milk bread (from the wonderful book Warm Bread and Honeycake),

and then, a special invention for Halloween 2012 (and looks to be an annual favourite),
Zombie Brain Cupcakes (chocolate cupcakes from my Hard Kaur Chocolate Cake recipe) with Vanilla Mint Buttercream icing (just use my vanilla bean icing, add peppermint essence SLOWLY a TINY BIT AT A TIME to taste, and add a little bit of blue food colouring), with dyed white chocolate gore (for this, just melt the chocolate wrong...add a bit of water...and watch as it gets a consistency which would normally make you tear your hair. Then add red food colouring and blend imperfectly to give flecks of white. Absolutely disgusting. Totally tasty!)