Description
Bleeding Brain Cupcakes are the perfect spooky dessert for your Halloween festivities! These eye-catching red velvet cupcakes, filled with a luscious jam and topped with whimsical pink buttercream, will thrill both kids and adults alike. Easy to make and fun to decorate, these cupcakes are sure to be the highlight of any gathering. With their delicious flavor and creative presentation, they offer a memorable treat that captures the spirit of Halloween.
Ingredients
Scale
- 150 g unsalted butter or baking spread (softened)
- 150 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 85 ml buttermilk
- 165 g self-raising flour
- 1½ tbsp cocoa powder
- ½ tsp bicarbonate of soda
- 1 tsp red food coloring
- 200 g strawberry or raspberry jam
- 200 g unsalted butter (softened) for icing
- 400 g icing sugar
- 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.
- 3. Incorporate eggs and vanilla extract; mix well.
- 4. Add buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour; combine until smooth.
- 5. Fill cupcake cases evenly with batter.
- 6. Bake for 20-25 minutes until a skewer comes out clean; cool completely on a rack.
- 7. Core each cupcake’s center and fill with strawberry or raspberry jam.
- 8. For the icing, beat softened butter until creamy; gradually add icing sugar, milk, vanilla extract, and pink food coloring until smooth.
- 9. Pipe the icing onto each cupcake to mimic brain shapes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 335
- Sugar: 40g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 63mg