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Bleeding Brain Cupcakes

Bleeding Brain Cupcakes
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Get ready to impress your guests this Halloween with these spooktacular Bleeding Brain Cupcakes! These delightful red velvet treats are filled with luscious jam that oozes out when bitten into, topped with fluffy pink buttercream icing shaped like brains. Perfect for parties, they combine a fun visual appeal with an irresistible taste. Whether you’re an experienced baker or just starting, these cupcakes are simple to make and great for family bonding as you decorate together. With their vibrant color and unique design, they’re sure to be a hit at any festive occasion!

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
  • 1.5 tbsp cocoa powder
  • 0.5 tsp bicarbonate of soda
  • 1 tsp red food coloring
  • 200 g strawberry or raspberry jam for filling
  • 200 g softened unsalted butter for buttercream
  • 400 g icing sugar
  • 1 tsp vanilla extract for buttercream
  • 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. Cream together the softened butter and caster sugar until fluffy.
  3. Add eggs one at a time along with the vanilla extract; mix until combined.
  4. Gradually mix in buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour until just combined.
  5. Divide the batter evenly in the cases and bake for 20-25 minutes until a skewer comes out clean.
  6. Once cooled, core each cupcake and fill with jam.
  7. Prepare the buttercream by beating together all ingredients until smooth; pipe onto cupcakes in brain shapes.

Nutrition

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