Description
Bleeding Brain Cupcakes are the perfect spooky treat for Halloween and themed gatherings. These rich red velvet cupcakes are not only visually striking with their brain-themed pink icing but also feature a delicious jam center that oozes out when bitten into. Ideal for impressing your guests, this recipe adds a fun twist to your dessert table, making it a must-try for any creative baker. Whether you’re hosting a party or looking for a unique dessert, these cupcakes deliver on both flavor and fright!
Ingredients
Scale
- 150 g unsalted butter (softened)
- 150 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 85 ml buttermilk
- 165 g self-raising flour
- 1.5 tbsp cocoa powder
- 1/2 tsp bicarbonate of soda
- 1 tsp red food coloring
- 200 g strawberry or raspberry jam
- 400 g icing sugar
- 2 tbsp milk
- Pink food coloring
Instructions
- Preheat your oven to 160C Fan/180C/350F. Line a cupcake tin with black cases.
- In a mixing bowl, whisk the softened butter and sugar until fluffy using an electric mixer.
- Add eggs and vanilla extract, mixing until combined.
- Gradually mix in buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and flour until smooth.
- Divide the batter among the cupcake cases and bake for 20-25 minutes until cooked through. Cool completely on a wire rack.
- Use a cupcake corer or knife to create holes in each cupcake and fill them with jam.
- For the icing, beat softened butter until creamy, then gradually add icing sugar, milk, vanilla extract, and pink food coloring until smooth.
- Pipe the buttercream onto the cupcakes to create a brain-like design.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 24g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg