Bleeding Brain Cupcakes

Visually striking red velvet treats filled with jam and topped with brain-themed pink icing, perfect for Halloween festivities.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 servings

Calories: 250

150 g Butter Softened, unsalted for the cupcake base.
150 g Caster sugar Adds sweetness and moisture to the batter.
2 large Eggs Help bind the ingredients together.
1 tsp Vanilla extract For a hint of flavor in the cupcakes.
85 ml Buttermilk Contributes to the moist texture of the cupcakes.
165 g Self-raising flour Provides leavening for a fluffy texture.
1.5 tbsp Cocoa powder Enhances the chocolate flavor in the red velvet base.
0.5 tsp Bicarbonate of soda Acts as a leavening agent.
1 tsp Red food colouring To achieve the signature red velvet color.
200 g Strawberry or Raspberry Jam To fill the cupcakes and create a 'bleeding' effect.
200 g Butter Unsalted and softened for buttercream frosting.
400 g Icing sugar Sweetens the buttercream and gives it structure.
1 tsp Vanilla extract For added flavor in the frosting.
2 tbsp Milk Helps achieve a smooth consistency in buttercream.
Pink food colouring To create a brain-like appearance in the frosting.

Preheat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with black cupcake cases.
In a mixing bowl, whisk together the softened butter and caster sugar until light and fluffy.
Add in the large eggs along with vanilla extract, mixing well until fully incorporated.
Gradually mix in buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour until well combined.
Divide your batter evenly among the prepared cupcake cases and bake for about 20-25 minutes or until a skewer comes out clean.
Once cooled, core each cupcake to fill them with jam and whip up your buttercream using softened butter, icing sugar, milk, vanilla extract, and pink food coloring.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 200mgFiber: 1gSugar: 15g

Let us know how it was!