Halloween brain cupcakes

Name: Halloween brain cupcakes
Prep time: 20 min
Cook time: 20 min
Ingredients: 175 g butter (softened); 175 g caster sugar; 3 eggs (lightly beaten); 1 tsp vanilla extract; 175 g self-raising flour (sifted); 1 jar raspberry jam; 150 g butter (softened); 450 g icing sugar (sifted); 2 tbsp milk; 1 tsp vanilla extract; Lilac or grey food colouring; 3-4 tbsp raspberry jam

Children will love making and eating these grisly brain cupcakes, which taste far more appealing than they look!

They might look gross, but they taste amazing!

Children will love making and eating these grisly Halloween brain cupcakes, which taste far more appealing than they look. Take a look at the recipe here, and embrace your inner zombie!

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12 cupcakes

Servings

20 mins

Preparation Time

20 mins

Cooking Time

Ingredients

For the cakes:

175 g butter (softened)
175 g caster sugar
3 eggs (lightly beaten)
1 tsp vanilla extract
175 g self-raising flour (sifted)

For the filling:

1 jar raspberry jam

For the brain buttercream:

150 g butter (softened)
450 g icing sugar (sifted)
2 tbsp milk
1 tsp vanilla extract
Lilac or grey food colouring

For the blood jam topping

3-4 tbsp raspberry jam

Instructions

Preheat the oven to 170˚C/150˚C fan/ gas mark 3 and line a 12 hole muffin tin with paper cases.

For the cakes, cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs and vanilla extract. Gently fold in the flour until smooth and fully incorporated.

Divide the mixture equally between the paper cases and bake for approx 18-20 mins until firm to the touch and a skewer inserted in the centre comes out clean. Transfer to a wire rack and allow to cool.

When the cakes are cold use a sharp knife to cut a circular lid from the top of each cake to create a small well. Fill each cake with raspberry jam.

For the buttercream, beat the butter in a bowl until soft and smooth. Add half the icing sugar and mix well. Add the remaining icing sugar and beat until fully combined. Add the milk, vanilla extract and a little lilac or grey food colouring then beat again until combined and smooth.

Transfer the buttercream to a piping bag fitted with a 5mm round nozzle. Pipe a line down the centre of the cupcakes. Pipe a line of zigzags down each half of the cupcakes, either side of the vertical line. Pipe another vertical line on top of the first one then pipe another layer of zigzags, on top of the first layer but this time making them only half as wide.

For the topping, mix the raspberry jam with a little water then push through a sieve to remove the seeds which will leave you with a gel mixture. Drizzle the gel over the brain buttercream for a gory effect!