Description
Indulge in the festive spirit with Bleeding Brain Cupcakes, a spooky yet delicious treat that’s perfect for Halloween gatherings or themed parties. These red velvet cupcakes are filled with sweet jam and adorned with brain-themed pink icing, making them both eye-catching and delightful. Their moist texture and rich flavor will impress guests of all ages, while the fun presentation adds a playful twist to your dessert table. With easy-to-follow steps, even novice bakers can create these memorable treats that are sure to be a hit at any celebration.
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 1/2 tbsp cocoa powder
- 1/2 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
Instructions
- Preheat oven to 160C fan/180C/350F and line a cupcake tin with black cases.
- Whisk together butter and sugar until fluffy.
- Add eggs and vanilla; mix until well combined.
- Incorporate buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and flour; mix until just combined.
- Fill cupcake cases two-thirds full and bake for 20-25 minutes until a skewer comes out clean.
- Cool completely before coring each cupcake and filling with jam.
- Beat butter for icing until creamy; add icing sugar, milk, vanilla, and pink food coloring until smooth.
- Pipe the icing onto cooled cupcakes to create the brain effect.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg