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Bleeding Brain Cupcakes
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Bleeding Brain Cupcakes

Red velvet sponge, filled with jam, topped with brain themed pink icing
Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Calories 456kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 150 g Butter or baking spread
  • 150 g Caster sugar
  • 2 Eggs large
  • 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 colouring I use Pro Gel

For the filling

  • 200 g Strawberry or Raspberry Jam

For the buttercream

  • 200 g Butter unsalted, softened
  • 400 g Icing sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Milk
  • Pink food colouring I use Pro Gel

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with black cupcake cases
  • Whisk the butter and sugar together in a bowl, ideally with an electric mixer
  • Add the eggs, vanilla extract, buttermilk and enough red food colouring to get a very bright red colour, and whisk them in
  • Add the cocoa powder, bicarbonate of soda and self raising flour, whisk in
  • Divide the mixture between the cupcake cases
  • Bake for 20 minutes or until a skewer inserted comes out clean, then put them on a rack to cool full
  • Once fully cool, use a cupcake corer or a knife to make a hole in the centre of each cupcake
  • Fill each hole with the jam
  • To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the vanilla and a small amount of pink food colouring and mix until smooth. (You only want a pale pink colour so be sparing with the pink food colouring.) If the buttercream is too stiff then you can add a little more milk
  • Put the buttercream in a piping bag fitted with a circular nozzle. Pipe a line down the centre of the cupcake, then squiggles on either side for the brain effect
  • Keep in an airtight container in a cool place, and eat leftovers within 3 days

Nutrition

Calories: 456kcal | Carbohydrates: 57g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 273mg | Potassium: 50mg | Fiber: 1g | Sugar: 46g | Vitamin A: 780IU | Calcium: 23mg | Iron: 1mg