The Loved Hair Dye

May 17

(Source: ponylegs, via tragicallymagically)

May 16

[video]

May 15

did-you-kno:

Source

May 14

[video]

tastefullyoffensive:

[via]

May 13

tastefullyoffensive:

[via]

May 12

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May 10

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dexgoregasm:

Broken Glass Cupcakes

INGREDIENTS

Red Velvet Cake:

2 3/4 c all purpose flour
2 c granulated sugar
1/4 c unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1-3/4 c plain non-dairy milk (soy or almond work best)
1 c vegetable oil
3 tbsp vanilla extract
2 tbsp white vinegar
1/4 c red food coloring

Frosting
6 c confectioner’s icing sugar
1 8 oz container of Tofutti Better Than Cream Cheese, softened
1 c vegan margarine
1 c vegetable shortening
2 tbsp vanilla extract
2 tsp salt
1/2 c non-dairy milk
1 tsp peppermint extract (optional)

Sugar Glass:
2 c water
1 c light corn syrup
3 1/2 c sugar
1/4 tsp cream of tartar

Edible Blood:
1/2 c light corn syrup
1 tbsp cornstarch
1/4 c water, or more as needed
15 drops red food coloring
3 drops blue food coloring

Directions

Cake Directions:

1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add non-dairy milk, oil, food coloring, and vanilla to flour mixture and stir until just blended. Stir in vinegar until just blended. Immediately pour batter into prepared cupcake tins with paper cupcake liners.

2. Bake in preheated oven for 35-50 minutes. Stick a toothpick into the center of cupcakes until it comes out clean. If it comes out clean the cake is done. If not, then cook in 5 min increments and continue to test.

3. Let cool and frost cupcakes with white frosting.

Frosting Directions:

1. In a large mixing bowl, place margarine, shortening and whip on medium speed until blended and there are no lumps. Then add container of vegan cream cheese and blend on medium speed until smooth (about 2 minutes).

2. Start with a 1/2 cup of non-dairy milk and add this to the margarine/shortening mixture and mix on low. Gradually add powdered sugar, one cup at a time and blend until mixed together on med-slow speed. If the mixture is getting too dry, add a touch more milk and continue blending on med-slow speed.

3. Add salt and vanilla and continue mixing (for about 1 minute) — add peppermint extract

4. Once all ingredients are blended, turn mixer on high and beat for approximately 4 minutes. If the frosting seems too thick, add more milk and continue to blend.

Sugar Glass Directions:

Make the sugar glass. Mix water, corn syrup, sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.

Edible Blood Directions:

Make the edible blood. Mix together corn syrup and cornstarch in a large bowl. Slowly stir in the water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.

Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.

(via eatinaintcheatin)

bublog:

If not in real life, then this.

rimfrostus:

I doodled while I tried figuring out what to doodle.