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Bleeding Brain Cupcakes

Bleeding Brain Cupcakes
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Bring a spine-tingling delight to your Halloween celebrations with Bleeding Brain Cupcakes! These whimsical red velvet cupcakes are filled with luscious jam and topped with playful pink icing, making them a standout treat for any spooky gathering. Perfect for novice bakers and seasoned pros alike, these cupcakes not only look eerie but also deliver an explosion of flavor in every bite. With their creative presentation and delicious taste, they’re guaranteed to impress your guests and make your Halloween party unforgettable!

Ingredients

Scale
  • 150 g unsalted butter or baking spread (softened)
  • 150 g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 85 ml buttermilk
  • 165 g self-raising flour
  • 1 1/2 tbsp cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp red food coloring
  • 200 g strawberry or raspberry jam
  • For the buttercream icing: 200 g unsalted butter (softened), 400 g icing sugar, 1 tsp vanilla extract, 2 tbsp milk, pink food coloring

Instructions

  1. Preheat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a cupcake tin with black cases.
  2. In a mixing bowl, whisk the softened butter and caster sugar until fluffy. Add eggs and vanilla extract; mix well.
  3. Gradually incorporate buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour until smooth.
  4. Divide the batter into the cupcake cases and bake for 20-25 minutes or until a skewer comes out clean. Cool completely on a rack.
  5. Once cooled, use a cupcake corer or knife to fill the center with jam.
  6. For icing: Beat softened butter until creamy, then gradually mix in icing sugar, milk, vanilla extract, and pink food coloring until smooth.
  7. Pipe the icing onto each cupcake creating a brain-like design.

Nutrition

Find it online: https://dailyrecipetime.com/bleeding-brain-cupcakes/