Brain Cupcakes


Braaaainnnns! While I wouldn't recommend eating actual brains, I certainly won't try to stop you from eating cupcake brains. They may look gruesome but you won't regret whipping up these raspberry flavored Brain Cupcakes

Yield: Makes 12 cupcakes


Things you'll need

Raspberry Cake

  • 1 ¾ cups unsweetened frozen raspberries
  • ¼ cup whole milk
  • ¾ cup all-purpose flour
  • ¾ cup cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • Red food coloring

Raspberry Blood Topping:

  • ½ cup seedless raspberry jam
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • Red food coloring
  • 1 batch Swiss Buttercream Frosting


  • Decorating tips: #1A. #10

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.




Written By Rosanna Pansino




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