Aren’t these just lovely? They look just like normal cupcakes, except with maggots in them! Yummy. Such an effective addition to make these cupcakes perfectly disgusting for Halloween. I found these over on Buttercream Bakery’s Flickr.
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The melting face. The droopy eye ball. The slightly nervous and vacant stare. What a cute zombie! I just loved this cake pop when I saw it and had to share it with you. For more cake pops like this check out Tramie’s Kitchen. She has a bunch of different Halloween themed cake pop ideas.
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Dessert stands can be pretty pricy, and finding one that goes with the decor of the events and parties you throw can be difficult. Making one yourself is fairly easy and much cheaper. The tutorial I found over at Decor-ganize Crafts is simple, inexpensive, and totally customizable!
View the tutorial for the Three-tiered Dessert Stand
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Along with the Severed Witches’ Fingers that I shared with you earlier this month, I also made these Pumpkin Pie Bites by Bakerella last Halloween. They were very tasty and looked so cute!
Optional
1. Preheat oven to 350 degrees.
2. Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
3. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
4. Apply egg whites from one egg to the top edges of each pie.
5. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
6. Spoon mixture into each pumpkin-shaped pie crust.
7. Bake for 12-15 minutes.
8. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note from Bakerella: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
For detailed pictures of the process check out Bakerella’s website.
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Shane's Killer Cupcakes by Shane Russell is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Permissions beyond the scope of this license may be available at http://cupcakeattack.wordpress.com/contact/.
Last year I received Lily Vanilli’s book A Zombie Ate My Cupcake and was immediately drawn to the Bleeding Hearts cake recipe. It requires a little extra work forming the fondant around the cupcakes but looks totally awesome when done right. I’ve still got to try this one sometime.
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Ever wonder about the history of cupcakes? AllCulinarySchools recently shared this info graphic with me and asked me to share this with my readers. It was so interesting, and cute, how could I not? They have researched the subject and condensed it into an info graphic illustrating facts and the history of cupcakes. Check it out and click on the image for a larger view.
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