Red Velvet Brains Cupcakes

Total Time:
50 min
Prep:
20 min
Inactive:
10 min
Cook:
20 min

Yield:
12 cupcakes
Level:
Intermediate

Ingredients
  • Cupcakes:
  • 2 eggs
  • 1 1/2 cups canola oil
  • 1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
  • 1 teaspoon white wine or cider vinegar
  • 1 teaspoon red food coloring (recommended: Select natural food coloring)
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 2 teaspoons natural cocoa powder (not Dutch-processed)
  • 1 teaspoon baking soda
  • Frosting:
  • 1 stick unsalted butter, softened
  • 4 cups confectioners' sugar
  • 1/3 cup whole milk
  • Red and black food coloring
  • 1 teaspoon pure vanilla extract
  • Salt
Directions
  • Preheat the oven to 350 degrees F. Line a cupcake tin with 12 paper liners (preferably silver).

  • For the cupcakes: Crack the eggs into your mixer. Add the canola oil, buttermilk and vinegar. Drop in the food coloring and vanilla. Let it stir up until well mixed.

  • Put the sugar, flour, salt, cocoa powder and baking soda in a large bowl. Whisk together until well mixed. Then sift this right onto a big piece of waxed paper, it makes it easy to transport to the mixer. Make sure there are no clumps.

  • Turn your mixture on low and slowly add the flour mixture to the wet ingredients as it's mixing. Turn the mixer up just a bit and combine well. Stop and scrape down the bowl.

  • Use an ice cream scoop to evenly dish the batter out into the cupcake liners, about 3/4 full.

  • Pop the cupcakes in the oven until a cake tester comes out nice and clean, about 20 minutes. Allow to cool in pan for 10 minutes, then remove and set aside to cool completely before frosting.

  • For the frosting: Add the softened butter and confectioners' sugar and cream together in a mixer. Add the milk. Stop and scrape down the bowl, getting all the confectioners' sugar incorporated. Add a couple drops of black food coloring and then some red food coloring. Mix in the vanilla and a pinch of salt. Mix well.

  • Fill a pastry bag or snip the corner of a zip top bag. Fill with the frosting. (To fill the bag easily, wrap the bag around a cup and wrap the edges of the bag around the top to keep the bag open while filling with frosting.)

  • Frost the cupcakes, making a little squiggly line down the middle, and then filling in little swirls to look like the brain. Repeat on the other side and for the rest of the cupcakes.


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    This recipe is featured in:

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