Bleeding Brain Cupcakes
Bleeding Brain Cupcakes are the ultimate spooky treat for your Halloween festivities! These vibrant red velvet cupcakes are filled with delicious strawberry or raspberry jam, giving them a delightful surprise when bitten into. Topped with playful pink buttercream icing designed to mimic a brain, these cupcakes not only taste amazing but also make for an eye-catching addition to any dessert table. Easy to make and perfect for bakers of all skill levels, these whimsical cupcakes will surely impress your guests and add a fun touch to your celebrations.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 150 g butter or baking spread (softened, unsalted)
- 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 colouring
- 200 g strawberry or raspberry jam
- 200 g butter (unsalted, softened)
- 400 g icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Pink food colouring
Instructions
- Preheat oven to 160C Fan/180C/350F.
- Whisk softened butter and caster sugar until fluffy.
- Mix in eggs and vanilla until well combined.
- Add buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour; mix until smooth.
- Fill cupcake cases with batter and bake for 20–25 minutes.
- Cool completely before coring each cupcake center.
- Fill with jam using a piping bag or spoon.
- Prepare buttercream by mixing softened butter then gradually adding icing sugar, milk, and pink food coloring until smooth.
- Pipe brain decorations on each cupcake.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 360
- Sugar: 29g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://fastyumrecipe.com/bleeding-brain-cupcakes/