Brain cupcakes with glass shards
For the cupcakes, mix the butter and sugar until light and creamy.
Add the eggs, one at a time and mix until combined. Add vanilla, mix.
Finally add the sieved flour and baking powder, fold in and divide the mix between 12 cupcake cases.
Bake in a preheated oven set at 165C for 25-30 minutes or until golden brown.
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.
Using the buttercream pipe one half of the cupcake in a zig zag motion and repeat on the other side to resemble a human brain.
Tap the tray with the cooled sugar to break it into pieces that resemble shards, pop a few on top of the cupcake and drizzle with some raspberry coulis and serve!.
