Description
Create a hauntingly delicious treat with Bleeding Brain Cupcakes, the perfect dessert for Halloween or themed gatherings. These visually striking red velvet cupcakes are filled with fruity jam and adorned with whimsical pink icing, resembling a brain for a fun twist. Easy to make and customizable, you can experiment with different flavors and colors to match your party theme. Delight your guests with these spooky sweets that not only look amazing but taste incredible too!
Ingredients
Scale
- 150 g softened unsalted butter
- 150 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 85 ml buttermilk
- 165 g self-raising flour
- 1.5 tbsp cocoa powder
- 0.5 tsp bicarbonate of soda
- 1 tsp red food coloring
- 200 g strawberry or raspberry jam
- 200 g softened unsalted butter (for icing)
- 400 g icing sugar
- 1 tsp vanilla extract (for icing)
- 2 tbsp milk
- Pink food coloring (for icing)
Instructions
- Preheat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with black cases.
- In a mixing bowl, whisk softened butter and sugar until fluffy using an electric mixer. Add eggs and vanilla, mixing well.
- Incorporate buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour until just combined.
- Divide batter into cupcake cases and bake for 20-25 minutes until a skewer comes out clean. Cool completely on a rack.
- Use a cupcake corer or knife to create holes in the center of each cooled cupcake; fill with jam.
- For the icing, beat softened butter until creamy, then gradually add icing sugar, milk, vanilla extract, and pink food coloring to achieve desired consistency.
- Pipe the icing onto each cupcake in a brain pattern.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 30g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg