If you are looking for a cool zombie recipe for a Halloween, or murder mystery party then I have the book for you. From TV shows to the novels of Jane Austen, zombies have infested popular culture. Thanks to professional cake designer Zilly Rosen, a legion of adorable, edible undead are now emerging through the cracked frosting of that other irresistable craze, the cupcake. Zombie Cupcakes
In Zombie Cupcakes: From the Grave to the Table with 16 Cupcake Corpse provides easy-to-follow instructions that allow you to create masterpieces in less than an hour. Each design has a one-to-three-skull difficulty rating and includes:
- a full-color photograph of the zombie creation at hand
- an illustrated instructional overview
- a convenient sidebar list of every item needed to make the cupcake.
Complete with “Know Your Zombie” trivia quizzes, Zombie Cupcakes has everything needed to create a deliciously deranged array that would make George A. Romero proud.
The book can be purchased on Amazon for $12.99. Here’s one of my favorite recipes from the book
Difficulty Rating: 2 skulls (out of three)
Make the decorations the day before baking zombies
Chocolate Mint Cupcakes
• 1⁄2 cup (4 oz/1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, beaten
• 2/3 cup milk
• 1 tsp mint extract
• 1 1/3cups white all-purpose, cake, or pastry flour
• 1⁄4 cup unsweetened cocoa
• 11/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mini semisweet chocolate chips
• 6 oz plain white Half and Half (see page 11)
• white vegetable fat, for greasing
• about 120 white hard mint candies
• 1 quantity Dark chocolate ganache (see page 9)
• edible black marker pen (optional)
• 12 knives (see page 15)
• 3/4 oz Piping gel “Blood” (see page 10)
Since zombies are already undead, killing them again isn’t easy. One of the less well-known techniques for surviving a zombie attack is to sever your zombie assailant’s spinal cord. This minty, chocolaty delight gives you pointers on where exactly to insert the knife. Each cupcake is topped by a generous swirl of chocolate ganache. The head is attached to the cupcake with a toothpick, so be sure to warn your guests to remove the toothpick before they take a bite.
Piping Gel “Blood”
Makes about 3 oz
• 3 oz clear piping gel
• 4 to 5 drops red paste food coloring
Put the piping gel in a small bowl, add the paste food coloring in drops or on a toothpick or the tip of a knife, and beat in until you achieve a deep blood red color. Store according to the directions on the package.