Brain Cupcakes

Let's get started!

1. Preheat the oven to 350F. Line 12 cups of a muffin tin with liners.
2. Make the raspberry cake: In a microwave-safe bowl. Microwave the raspberries until thawed, 60 to 90 seconds. In a blender puree the raspberries until smooth.
3. Strain the raspberry puree into a small bowl to remove the seeds. Whisk the milk.
4. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt.
5. In a large bowl, with an electric mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes.
6. Add the eggs one at a time, beating well after each addition.
7. Beat in the vanilla and 2 drops of red food coloring.
8. With the mixer on low speed, alternate adding the flour mixture and the raspberry mixture to the butter mixture, beginning and ending with the flour mixture.
9. Fill each liner two-thirds full with batter and bake until a wooden pick inserted into the center of a cupcake comes out clean, 15 to 17 minutes.
10. Transfer to a wire rack to cool.

Time to decorate!

1. Make the raspberry blood topping: In a small saucepan, whisk together the jam, lemon juice and water and bring to a boil over medium heat.
2. Remove from the heat and whisk in red food coloring. Let cool completely before use
3. Make the Swiss Buttercream Frosting. Scoop half the frosting into a decorating bag fitted with a #1A tip and pipe a small mound of frosting on top of each cupcake.
4. Scoop the remaining frosting into a decorating bag fitted with a #10 tip and pipe a brain design on each mound.
5. Drizzle with the raspberry blood.