Bleeding Brain Cupcakes
Get ready for Halloween with these fun Bleeding Brain Cupcakes—delicious red velvet filled with jam and topped with spooky pink icing!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 150 g unsalted butter (softened)
- 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 unsalted butter (softened)
- 400 g icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Pink food coloring
Instructions
- Preheat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with black cases.
- In a mixing bowl, cream softened butter and caster sugar until fluffy.
- Add eggs and vanilla extract; mix well until combined.
- Gradually incorporate buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour until just mixed.
- Fill cupcake cases two-thirds full and bake for 20-25 minutes until a skewer comes out clean.
- Cool completely before filling with jam and piping buttercream icing on top.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 34g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://miaeasycooking.com/bleeding-brain-cupcakes/