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Bleeding Brain Cupcakes

Bleeding Brain Cupcakes
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Bleeding Brain Cupcakes are a thrilling treat that marries fun with flavor, making them a standout choice for Halloween festivities or any themed gathering. These vibrant red velvet cupcakes are filled with luscious jam and topped with creamy pink icing, artfully piped to resemble brains. Not only do they look spectacular, but their rich taste will leave your guests wanting more. Easy to prepare and customizable for any occasion, these spooky delights will surely be the highlight of your dessert table.

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 ½ 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 for icing
  • pink food coloring for icing

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 the softened butter and caster sugar until fluffy.
  3. Incorporate the eggs and vanilla extract, then add buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour. Mix until combined.
  4. Divide the batter into the prepared cupcake cases and bake for 20-25 minutes until a skewer comes out clean.
  5. Cool completely before using a corer or knife to fill each cupcake with jam.
  6. For the icing, mix softened butter until creamy; gradually add icing sugar, milk, vanilla extract, and just enough pink food coloring for a pale hue. Pipe the icing onto cupcakes.

Nutrition

Find it online: https://cookingwithlola.com/bleeding-brain-cupcakes/

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