Boo! Happy Halloweeeeeeeen! Who’s hungry for BRAINS?
Bake ’em up, scoop ’em out, fill ’em up, pipe ’em on. Fun stuff. And delicious too.
The raspberry in these badboys cuts the sweetness and keeps them moist. Not that they weren’t moist already…Joy the Baker knows what’s what around red velvet. If you let the berries and jam harden (cool) more than I did, it has the added benefit of looking like blood. Bleeding brain cupcakes. Rad.
Red Velvet Raspberry Cupcakes
The brain piping was easier than you ‘d think, though I’ll admit some turned out hideous. I took tips from Not So Humble Pie, one of my favorite blogs- you should check it out if you haven’t already. Mound a little icing in the middle of the cupcake, then draw two “Ds” on each half of the cupcake, bisecting it. Then fill in the the Ds with squiggles. Done! Tip…don’t let your icing get too warm. I found I needed to just do 2-4 cupcakes at a time, otherwise my hands warmed the icing too much. Keep in in the fridge and refill your pastry bag regularly.
The raspberry filling was intended to be like blood, but mine wasn’t solid enough and soaked into the cake. That was ok. I just replaced the “plugs” and continued on. Frankly, I liked the result, but if you want a more bloody effect, maybe use straight jelly and just eat the plugs rather than replacing them 🙂 If you try it, let me know how it goes….
Red Velvet Cupcakes
4 T. unsalted butter, softened
3/4 c. sugar
2 1/2 T. unsweetened cocoa powder
2 1/2 T. red food coloring
1/2 t. vanilla extract
1/2 c. buttermilk
1 c. plus 2 T. all-purpose flour
1/2 t. salt
1/2 t. baking soda
1 1/2 t. distilled white vinegar
1 6 oz jar raspberry jam
1/2 pint raspberries
- Preheat the oven to 325°F and line a muffin tin with cupcake liners
- Cream the butter and sugar until fluffy
- Add egg while mixer is on high
- In a separate bowl, mix the cocoa, food coloring, and vanill. Add to the butter/sugar mixture and mix until well combined
- Add half the buttermilk, followed by half the flour. Repeat
- Add the baking soda, salt, and vinegar. Mix on high for several minutes
- Divide into muffin cups and bake 20-25 min
- Let cool completely on a rack
- While the cupcakes bake, combine the jam and raspberries in a small saucepan and cook over medium heat just until raspberries begin to break down. Have any raspberry liquor? Add it.
- Let the raspberries cool completely
- Using a melon baller, remove the innards (just a small scoop!) from the cupcakes
- Fill with raspberry jam, making sure each hole gets a raspberry. Let it soak in for a few minutes
- Replace the plugs if you haven’t eaten them
- Frost with brown sugar icing (recipe below)
Brown Sugar Cream Cheese Frosting
3 sticks butter, softened
8oz cream cheese, softened
1/4 c. light brown sugar, packed
1 t. vanilla extract
2-4 t. milk
4-6 c. powdered sugar
- Cream butter and cream cheese until smooth
- Add brown sugar and vanilla and combine until smooth
- Add 2 c. powdered sugar. Add remaining sugar and milk until you achieve the consistency you like. I used about 2 T. milk and 4 c. sugar