By Lily Vanilli

Cupcakes were iced over in red and glitter for a lot too long...and now they're getting their revenge! Lily Vanilli indicates how one can take notion from the macabre and ugly to create a few particularly evil-looking muffins that style divine. utilizing common parts and fit to be eaten adorning fabrics, reminiscent of safe to eat lustre dusts, gum paste and glazes, Lily exhibits you ways to show easy cupcakes into amazingly real looking and scrumptious sculptures, from Eerie Eyeballs to Ghastly Ghouls. For relatively gory muffins, why now not make Dracula's chunk purple velvet cupcakes, or a few Bleeding Hearts, that are moulded with deep pink fondant into human hearts and lined with a cherry blood sauce? you may as well opt for heavenly Fallen Angel tarts, made with a divine honey-flavoured icing, or indulgent, really darkish chocolate Devil's nutrition Cupcakes, with ganache icing and chocolate devil's horns. With 25 great recipes and suggestions and methods all through, this is often the ideal advent into the realm of other cake decoration.Since she began promoting her muffins at a industry in East London, Lily Jones (aka Vanilli) has long gone directly to develop into one in every of Britain's best-loved artisan bakers. With a star-studded purchaser record and a thriving bakery on Columbia street, Lily's bakes are recognized for his or her detailed flavour combos, astounding layout and beautiful style. www.lilyvanilli.com

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Extra info for A Zombie Ate My Cupcake: 25 delicious weird cupcake recipes

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Trickle the smoked salmon sauce over them. Scatter the cracked black peppercorns on top and garnish with chives. Serve at once with hot toast. 29 Low-Cal Eggs and Bacon CALORIES PER SERVING: 276 with toast; 167 without toast Serves 1 Preparation time: 5 minutes Cooking time: 10 minutes Counting the calories doesn’t mean you have to miss out on all the fun! With a few tweaks, you can enjoy all your favorites. 4 sprays low-cal cooking spray 1 thin slice bacon, trimmed of fat 4 cherry tomatoes, halved 2 large cremini mushrooms or 4 baby cremini mushrooms, quartered or halved 1 medium egg salt and pepper 30 optional: 1 slice of whole wheat toast, spread with 1 tsp butter Spray a large frying pan with the cooking spray and add the bacon, tomatoes and mushrooms.

Spoon over the soup and serve at once, sprinkled with the chopped parsley. Note: The cooking time depends on the freshness of the beans. Older beans will take longer to cook. Begin testing them after 45 minutes. 45 Chilled Beet and Apple Soup CALORIES PER SERVING: 160 Serves 4 Preparation time: 10 minutes A cool, deep crimson soup that’s as wonderfully refreshing to eat as it looks. Serve it topped with a dollop of the minted cucumber cream. 12oz (350g) cooked, peeled beets juice of 1/2 lemon 2-1/2c (600ml) unsweetened apple juice, chilled 7oz (200g) Greek-style yogurt, chilled cayenne pepper, to taste 4in (10cm) piece cucumber 6 mint leaves, finely chopped salt and pepper 8 chives, to garnish Slice the beets and place in a food processor or blender.

Cover with cold water to 2in (5cm) above the beans. Bring to a boil, then cover tightly and bake in the oven for about 1 hour or until tender (see note). Keep them in their cooking liquid. Meanwhile, finely chop half the garlic and thinly slice the remainder. Transfer half of the beans and liquid to a food processor or blender and process until smooth. Add this purée to the beans in the casserole and stir well. Heat half the olive oil in a frying pan, add the chopped garlic and fry gently until soft and golden.

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