Halloween Brain Cupcakes: Stunning 5-Step Good Party Treats
Spooky-cute Halloween Brain Cupcake with pink buttercream “brains,” raspberry “blood,” and easy round-tip piping for parties.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: No-bake decoration
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
1. Tint buttercream light pink; add a drop of warm brown or ivory.
2. Spread a thin base coat over cooled cupcakes; score a center line to divide the “brain.”
3. Fit a round piping tip (#10–12) and pipe one long squiggle on each side of the line.
4. Add a second layer of squiggles for more volume, then chill for 5 minutes.
5. Spoon raspberry jam or red gel into the crevices for a gory effect.
6. Serve soon after decorating.
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.
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
Find it online: https://www.recipesloop.com/halloween-brain-cupcake/