Brain cupcakes with glass shards
For the buttercream, whisk the butter and icing sugar together until creamy, add a small drop of red colouring to resemble a light pink colour. Place this into a piping bag fitted with a small round nozzle.
For the caramel glass shards, in a pot combine the sugar and water, place on the cooker and gently heat until combined and continue to cook without stirring until the edges begin to turn a caramel colour. At this point pour the caramel onto a lined baking tray and very carefully tilt the tray to spread the sugar to get it as thin as possible. Set aside to cool.