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Bleeding Brain Cupcakes

Bleeding Brain Cupcakes
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Create a festive atmosphere this Halloween with these delightful Bleeding Brain Cupcakes! These eye-catching red velvet treats are filled with luscious jam and topped with whimsical pink buttercream, making them the perfect centerpiece for your spooky celebrations. Their unique design and delicious flavor will have your guests talking long after the last bite. Easy to make and customizable, these cupcakes are ideal for family gatherings, birthday parties, or just a fun baking day with the kids. Get ready to impress with this fun dessert that combines creativity and sweetness!

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 1/2 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 frosting)
  • 400 g icing sugar
  • 2 tbsp milk
  • Pink food coloring

Instructions

  1. Preheat the oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with black cases.
  2. Cream together the softened butter and sugar until fluffy (3–5 minutes).
  3. Add the eggs one at a time along with vanilla extract, mixing well.
  4. Combine buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour until just mixed.
  5. Divide batter evenly among cupcake cases and bake for 20–25 minutes until a skewer comes out clean.
  6. Cool completely before coring each cupcake and filling with jam.
  7. For frosting, mix softened butter until creamy; add icing sugar, milk, vanilla extract, and pink food coloring until smooth.
  8. Pipe frosting onto cupcakes in a brain-like swirl.

Nutrition

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