Bleeding Brain Cupcakes
Get ready to create a Halloween masterpiece with these Bleeding Brain Cupcakes! These eye-catching red velvet treats not only look delightfully spooky but also boast a deliciously sweet jam-filled center. Topped with creamy pink icing shaped like brains, they are the perfect addition to any Halloween celebration. Simple enough for novice bakers yet impressive enough to wow your friends and family, these cupcakes are a fun culinary project that everyone will enjoy. Whether you’re hosting a party or just indulging your sweet tooth, these cupcakes will surely be the star of the show!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Halloween
Ingredients
Scale
- 150 g softened butter
- 150 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 85 ml buttermilk
- 165 g self-raising flour
- 1½ tbsp cocoa powder
- 1 tsp red food coloring
- 200 g strawberry or raspberry jam
- 200 g softened butter (for icing)
- 400 g icing sugar
- 2 tbsp milk
- pink food coloring
Instructions
- Preheat your oven to 160C Fan/180C/350F/Gas Mark 4.
- In a mixing bowl, whisk together the softened butter and caster sugar until fluffy.
- Add the eggs and vanilla extract; mix until well combined.
- Gradually incorporate buttermilk, cocoa powder, red food coloring, and self-raising flour. Mix gently until just combined.
- Divide the batter among lined cupcake cases (about two-thirds full).
- Bake for 20–25 minutes; cool completely on a rack.
- Core each cupcake and fill with jam.
- For icing, mix butter until creamy; add icing sugar, milk, and pink food coloring until smooth. Pipe onto cupcakes in a brain-like design.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://cookingwitheleanor.com/bleeding-brain-cupcakes/