Description
Create spooky and fun Halloween Brain Cupcakes with this easy 5-step recipe. These cupcakes feature a pink buttercream brain design and a raspberry “blood” glaze, perfect for parties.
Ingredients
Scale
- 12 vanilla or strawberry cupcakes
- 1 cup unsalted butter
- 3 – 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 – 2 tbsp milk or cream
- Gel colors: pink, warm brown or ivory
- Raspberry jam, coulis, or red gel (or mix corn syrup + cocoa for “blood”)
Instructions
- Tint buttercream light pink; add a drop of warm brown or ivory.
- Spread a thin base coat over cooled cupcakes; score a center line to divide the “brain.”
- Fit a round piping tip (#10–12) and pipe one long squiggle on each side of the line for your Halloween Brain Cupcake.
- Add a second layer of squiggles for more volume, then chill for 5 minutes.
- Spoon raspberry jam or red gel into the crevices for a gory effect on your Halloween Brain Cupcake.
- Serve soon after decorating your Halloween Brain Cupcakes.
Notes
- For oozing centers, core the cupcakes and fill with jam before frosting.
- Freeze for 5 minutes before glazing to minimize run-off.
- Store up to 5 days in the refrigerator; add the glaze on the day of serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake decoration
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 42 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg