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Bleeding Brain Cupcakes

Bleeding Brain Cupcakes

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Delight your taste buds and scare your guests with these Bleeding Brain Cupcakes! Perfect for Halloween or any spooky-themed event, these vibrant red velvet cupcakes are filled with a luscious jam and topped with creamy pink buttercream icing designed to resemble brains. With their unique presentation and delicious flavor, these treats will not only be the highlight of your dessert table but also a fun baking project for all ages. Easy to make and fully customizable, you can swap the jam for your favorite fruit filling, ensuring that each bite is as delightful as it is dramatic. Get ready to impress friends and family with this exciting culinary creation!

Ingredients

Scale
  • 150 g unsalted butter or baking spread
  • 150 g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 85 ml buttermilk
  • 165 g self-raising flour
  • 1½ tbsp cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp red food coloring
  • 200 g strawberry or raspberry jam
  • For the buttercream: 200 g unsalted butter
  • 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 and line a cupcake tin with black cases.
  2. In a mixing bowl, whisk together softened butter and caster sugar until fluffy using an electric mixer.
  3. Add eggs and vanilla extract; mix until well combined.
  4. Gradually incorporate buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour until just mixed.
  5. Divide the batter evenly between cupcake cases and bake for 20-25 minutes until a skewer comes out clean. Cool on a rack.
  6. Once cooled, core each cupcake and fill with jam.
  7. For the buttercream icing, mix softened butter until smooth; gradually add icing sugar, milk, vanilla extract, and pink food coloring until desired consistency is achieved.
  8. Pipe the icing onto each cupcake in a brain-like pattern.

Nutrition

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