Bloody brains

Bloody brains

Tuck into deliciously gruesome cupcakes with butter icing, or make 18 smaller ones with fairy cake cases instead. Great for a Halloween party.

By , 21 September 2015
Bloody brains
  • Ready in: 90 mins
  • Serves: 12
  • Price: 29p per serving
Nutritional Info
Each 83g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 1403KJ 335KCAL
of your reference intake.
Typical energy values per 100g: 1690kJ/404kcal.
  • 12 pink Asda paper cupcake cases
  • 125g butter, softened, plus 100g for the icing
  • 125g self-raising flour
  • 1 level tsp baking powder
  • 125g caster sugar
  • 2 large free-range eggs
  • Home 2 Bake Colouring Gels, in red and black
  • 100g glacé cherries, quartered
  • 200g icing sugar
  • 1-2 tbsp milk
  • ¼ tsp vanilla extract
  • 3 tbsp Asda Seedless Raspberry Jam
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with the cupcake cases. Beat 125g of the butter in a large bowl until creamy. Sift in the flour and baking powder, then add the caster sugar and eggs. Beat until evenly mixed.

  • Add enough red colouring to make the mixture very pale pink, like a brain. Stir in the cherries (to look like specks of blood). Divide the mixture between the cake cases and bake for 20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.

  • Beat the rest of the butter until creamy and gradually beat in the icing sugar. Add the milk and vanilla extract. Colour the mixture a very pale greyish-pink with red and black colouring.

  • Put the butter icing in an Asda Piping Bag and snip off the end (or use a small freezer bag and snip off a corner). Pipe onto each cake in a wavy, s-shape pattern in two halves to make a brain.

  • Put the jam in another piping bag or freezer bag and pipe into the gaps.