Here is the first of four new cupcakes that appear in the second Dowser book, Trinkets, Treasures, and Other Bloody Magic. Which, BTW – nine days ahead of schedule – is now available over on Amazon (because Amazon rocks – ha!)

Three more cupcakes to come!

ETA: Jen just asked in the comments if the cake could be baked in cake pans. The answer is yes. All the cake recipes posted to the blog can be baked in cake pans instead. The icing recipes also yield enough to ice a cake.

Directions I gave Jen: Grease and flour two 8 or 9 inch round pans. Bake for 30 to 35 minutes (or until a toothpick comes out clean from the centre). Cool for about ten minutes, then pop the cake out of the pans. I have this trick where I line the cake pans with parchment paper (I trace the cake pan on the paper then cut out a circle). I grease and flour the pan, but then I lay the parchment in as well (then pour in the batter). After you bake and cool the cake, you gently run a knife around the edges, and pop out the cake – easy peasy – then peel off the parchment paper.