Learn how to make brain decorated Halloween cupcakes with this simple recipe. They’re scary brains covered in strawberry jello. Absolutely delicious and perfect for any Halloween party.
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Halloween
Halloween is celebrated on October 31st every year. Is a holiday known for its spooky and festive themes. People make fun and scary foods, children go trick or treating..
For your Halloween party or as a fun activity to do with your kids, friends, partner we find that decorating cupcakes is really easy and enjoyable. You can make brain Halloween cupcakes, ghost, pumpkins, mummy cookies, spider web pancakes, scary brownies.. there’s so many different options and we will be posting some of them here soon!
Ingredients
Muffin
- Granulated sugar
- all purpose flour
- baking powder
- eggs
- milk
- vegetable oil
- Vanilla
Ingredients
Buttercream
- butter
- powdered sugar
- Strawberry jello
Buttercream
To make this brain cupcake you need a really sturdy buttercream. It will pipe easily and hold the details. We are using a butter / sugar frosting for this recipe, you only need two ingredients and it’s really yummy. With only those two ingredients its gonna hold its shape easily and won’t melt.
To make the brains pink just use one drop of your favorite food coloring and it should be enough.
We are gonna pipe the cold buttercream into our mold first making a specific shape and then we fill it to the top, then we add the muffin on top without pressing too much and we keep it in the freezer for 30 minutes.
Strawberry jelly
To make the brain liquids or blood we are gonna be using our favorite strawberry jelly, it is sweet and refreshing and it’s the perfect combination with the cupcakes. You can use a store bought jelly or you can make it homemade, in this case we didn’t have a lot of time so we just bought it and made it following the package instructions.
It’s a really simple process that involved heating the water and then adding the powder and mix, we allow it to cool down until its not as liquid and then we pour it on the frozen brains.
Best tips
for the buttercream
- Beat the soft butter enough time so its super smooth, then keep it in the fridge for about 10 minutes so its firm and doesn’t melt.
- you can add vanilla for more flavor.
- make sure you are using room temperature butter, if its cold its gonna take longer.
- pipe the buttercream on the round mold and then put the muffin on top and leave it on the freezer for enough time so the frosting freezes and you can remove it from the mold easily.
MUffin
- Add lemon zest to this muffin recipe, we didn’t have lemon this time so we couldn’t use it but it’s gonna taste so much better with lemon. Zest a lemon and rub it with the sugar for one minute.
- Bake first on a preheated oven at 210 C (410F) and then open the oven door and bake at 170 C (338 F) for the rest of the time.
- allow the muffins to cool down completely before adding them to the frosting.
Process
More recipes
here we are gonna update this with more Halloween recipes we post this next month.
RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end. Recipe for 6 brain Halloween cupcakes.
Ingredients
muffin
Dry ingredients
- 75 grams granulated sugar
- 1 lemon zest
- 100 grams all purpose flour
- 2.5 grams baking powder
Wet ingredients
- 1 1/2 eggs
- 40 grams milk
- 40 grams vegetable oil
- 1 teaspoon vanilla
Buttercream
- 225 grams powdered sugar
- 120 grams unsalted butter
- Pink food coloring
more
- Strawberry jello
Step by step
muffin
1)First step, dry ingredients (Lemon is optional)
Choose a fresh lemon, clean it throughly, dry it and zest it. You can use a zester or grater and rub the lemon against it, then collect the zest. In a clean and dry bowl pour in the granulated sugar and the lemon zest. Rub them together using your fingers for about a minute so the lemon can release all the natural oils.
2)Second step, dry ingredients
to the sane idk tiny cab add the all purpose flour and baking powder. Mix them until all the ingredients are fully incorporated and set aside.
3)Third step, wet ingredients
in a separate bowl crack 2 really small eggs or use two and use only one and a half. To use one and a half you wanna crack one egg into a bowl, beat it with a whisk, separate half of it and store it in the fridge to use on another recipe and to the half egg that was in the bowl add one more egg so you can have one and a half. Add the milk, vegetable oil and vanilla.
4)Forth step, whisk
use a whisk better for this step and beat all the eggs with the oil, milk and vanilla until you can see them becoming smooth with no egg lumps.
5)Fifth step, combine together
Pour the dry ingredients into the bowl with the wet ingredients and combine them together using an spatula, keep in mind we don’t wanna over mix this batter so you should still see flour lumps on the butter and there’s no need to fix them.
bake
6)Sixth step, preheat the oven
Pre heat the oven at 210 C or 410 F, add muffin liners too your muffin tin (we are using Russel Hobbs muffin pan 26.5 x 17.5 x 3 cm ). Fill them 3/4 with the batter. When the oven is at the right temperature, are for 10 minutes then open you oven door for one or two seconds, close it and bake at 170 C or 338 F for 2-4 minutes or until fully baked. Insert a wooden toothpick on the center to check. If you see wet crumbs its ready, if you see batter needs more time to bake. Once they are ready allow them to cool down completely.
Buttercream
7)Seventh step, frosting
Start by using room temperature butter, it has to be soft but not melted. In your stand mixer bowl pour the butter and beat on low speed using the paddle attachment for 5 minutes, add half of the powdered sugar and beat for 5 more minutes. Scrape the sides down with a spatula and add the rest of the sugar, beat for 5 more minutes or until its smooth. Add food coloring and pour it into your piping bag with a round tip.
Leave the buttercream in the fridge for about 10 minutes and then pipe it on the mold making this brain shape. Fill all the gaps.
8)Eight step, freeze
Now put the muffin on top facing down so the muffin touches the buttercream. Keep it in the freezer for 30 minutes and then you can easily remove them from the mold.
jelly
9)Ninth step, decorate
prepare the strawberry jelly according to the package instructions and let it cool down for 5 minutes and pour on top. It should be not too liquid so make sure its not too cold. And they’re ready to eat.
brain Halloween cupcakes
Ingredients
muffin
Dry ingredients
- 75 grams granulated sugar
- 1 lemon zest
- 100 grams all purpose flour
- 2.5 grams baking powder
Wet ingredients
- 1 1/2 eggs
- 40 grams milk
- 40 grams vegetable oil
- 1 teaspoon vanilla
Buttercream
- 225 grams powdered sugar
- 120 grams unsalted butter
- Pink food coloring
more
- Strawberry jello
Instructions
muffin
1)First step, dry ingredients (Lemon is optional)
- Choose a fresh lemon, clean it throughly, dry it and zest it. You can use a zester or grater and rub the lemon against it, then collect the zest. In a clean and dry bowl pour in the granulated sugar and the lemon zest. Rub them together using your fingers for about a minute so the lemon can release all the natural oils.
2)Second step, dry ingredients
- to the sane idk tiny cab add the all purpose flour and baking powder. Mix them until all the ingredients are fully incorporated and set aside.
3)Third step, wet ingredients
- in a separate bowl crack 2 really small eggs or use two and use only one and a half. To use one and a half you wanna crack one egg into a bowl, beat it with a whisk, separate half of it and store it in the fridge to use on another recipe and to the half egg that was in the bowl add one more egg so you can have one and a half. Add the milk, vegetable oil and vanilla.
4)Forth step, whisk
- use a whisk better for this step and beat all the eggs with the oil, milk and vanilla until you can see them becoming smooth with no egg lumps.
5)Fifth step, combine together
- Pour the dry ingredients into the bowl with the wet ingredients and combine them together using an spatula, keep in mind we don’t wanna over mix this batter so you should still see flour lumps on the butter and there’s no need to fix them.
bake
6)Sixth step, preheat the oven
- Pre heat the oven at 210 C or 410 F, add muffin liners too your muffin tin (we are using Russel Hobbs muffin pan 26.5 x 17.5 x 3 cm ). Fill them 3/4 with the batter. When the oven is at the right temperature, are for 10 minutes then open you oven door for one or two seconds, close it and bake at 170 C or 338 F for 2-4 minutes or until fully baked. Insert a wooden toothpick on the center to check. If you see wet crumbs its ready, if you see batter needs more time to bake. Once they are ready allow them to cool down completely.
Buttercream
7)Seventh step, frosting
- Start by using room temperature butter, it has to be soft but not melted. In your stand mixer bowl pour the butter and beat on low speed using the paddle attachment for 5 minutes, add half of the powdered sugar and beat for 5 more minutes. Scrape the sides down with a spatula and add the rest of the sugar, beat for 5 more minutes or until its smooth. Add food coloring and pour it into your piping bag with a round tip.
- Leave the buttercream in the fridge for about 10 minutes and then pipe it on the mold making this brain shape. Fill all the gaps.
8)Eight step, freeze
- Now put the muffin on top facing down so the muffin touches the buttercream. Keep it in the freezer for 30 minutes and then you can easily remove them from the mold.
jelly
9)Ninth step, decorate
- prepare the strawberry jelly according to the package instructions and let it cool down for 5 minutes and pour on top. It should be not too liquid so make sure its not too cold. And they’re ready to eat.
Nutrition
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