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Bleeding Brain Cupcakes

Bleeding Brain Cupcakes

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Indulge in the festive spirit with these Bleeding Brain Cupcakes, a whimsical dessert that brings a touch of Halloween fun to your table. These red velvet cupcakes are filled with luscious strawberry or raspberry jam and topped with playful pink icing, designed to resemble spooky brains. Perfect for parties or seasonal celebrations, they offer a delightful contrast of flavors and visuals that will surely impress your guests. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe allows you to create eye-catching treats that are as delicious as they are fun. So gather your ingredients and get ready to whip up a batch of these creative cupcakes that will be the highlight of any gathering!

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
  • ½ tsp bicarbonate of soda
  • 1 tsp red food coloring
  • 200 g strawberry or raspberry jam
  • 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 using an electric mixer.
  3. Beat in the eggs and vanilla extract until well combined.
  4. Mix in buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour until smooth.
  5. Divide the batter evenly among cupcake cases and bake for 20–25 minutes or until a skewer comes out clean. Cool completely on a rack.
  6. Once cooled, core each cupcake and fill with jam.
  7. For the icing, beat unsalted butter until soft, then gradually add icing sugar, milk, vanilla extract, and pink food coloring until smooth.
  8. Pipe the icing onto each cupcake in a brain design.

Nutrition

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