Sweetie Darling

Halloween Buttercream Brain Cupcakes Tutorial

Date - 3rd October 2016 / Author - Billie / Category - Cupcakes, Halloween, Recipes, Tutorial

buttercream brain cupcakes

If you need a quick and easy Halloween bake then these Buttercream Brain Cupcakes are totally for you. Buttercream Brain Cupcakes are a super simple design, fun to make and incredibly delicious with the classic flavour combination of raspberry jam and vanilla buttercream, all on a raspberry ripple sponge.

The perfect Halloween treat is something that looks gruesome but tastes absolutely delicious and these Buttercream Brain Cupcakes certainly tick both these boxes.

buttercream brain cupcakes

Raspberry Ripple Cupcakes.

My vanilla cupcake recipe is below (you can see the full blog post here) and to make the cupcakes raspberry ripple flavour just add 1tsp of jam to each cupcake case, use a cocktail stick to swirl the jam through the cake mix, then bake as per the instructions below.

buttercream brain cupcakes

Vanilla Buttercream.

The Ultimate Buttercream recipe is below (you can see the full blog post here) and the key to getting the perfect consistency buttercream is all in the method so if you follow the instructions you should get beautifully smooth buttercream, which is perfect for piping onto cupcakes!

NB. When it comes to making enough buttercream to cover 12 cupcakes, you will need 150g butter and 300g icing sugar so if you only want enough for these cupcakes, use these quantities and follow the method below. 

Wait for your cupcakes to cool completely before piping random squiggly lines of buttercream with a Wilton no.12 nozzle on both halves of each cupcake. By piping onto the cupcakes in two halves you achieve more of a ‘brain’ effect for your Buttercream Brain Cupcakes, rather than a pile of squiggly lines.

buttercream brain cupcakes

Be sure to chill your cupcakes to firm up your buttercream because you cannot brush jam onto the buttercream if it’s still soft. Chill the cakes in the fridge or the freezer just until the buttercream is firm to the touch. If you leave them in the fridge too long you risk chilling the actual sponge cakes, which may then have condensation as they come back to room temperature causing the cases to peel away.

Use a paintbrush to spread jam over your chilled cakes and this will automatically transform your buttercream squiggles into gruesome Halloween buttercream brains.

buttercream brain cupcakes

Both recipes you need for these Buttercream Brain Cupcakes are right below… just don’t forget to add the raspberry jam!

Billie xx

 

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Classic English Vanilla Cupcake Recipe
Print Recipe
Servings Prep Time
12 plus a spare 1 for you to scoff 10 minutes
Cook Time
23 minutes
Servings Prep Time
12 plus a spare 1 for you to scoff 10 minutes
Cook Time
23 minutes
Classic English Vanilla Cupcake Recipe
Print Recipe
Servings Prep Time
12 plus a spare 1 for you to scoff 10 minutes
Cook Time
23 minutes
Servings Prep Time
12 plus a spare 1 for you to scoff 10 minutes
Cook Time
23 minutes
Ingredients
  • 200 g butter (room temperature)
  • 200 g caster sugar
  • 200 g self raising flour
  • 4 large eggs (room temperature)
  • 1 tsp vanilla extract
Instructions
  1. Preheat your oven to 140C fan. Line a cupcake tin with 12 cupcake cases. This mix will actually make 13-14 cupcakes depending on how much you fill each case up.
  2. Beat your butter and sugar together until it's light and pale in colour.
  3. Add your flour, eggs and vanilla and mix until just incorporated. I don't sift my flour. If there is too much air in the cupcakes, they can shrink away from the cases as they cool.
  4. Scrape your bowl and ensure there aren't any unmixed ingredients. Give it one last mix for a short time.
  5. Use an ice cream scoop to fill each case. I use one heaped scoop per case.
  6. Bake in your preheated oven for 20-25 minutes. Mine took 23 minutes. Test if your cupcakes are cooked by pressing the tops lightly. If the cakes spring back they are ready to come out of the oven.
  7. Leave to cool in the tin for 5 minutes then remove the cupcakes and leave to cool completely on a wire rack.
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The Ultimate Buttercream Recipe
Print Recipe
Servings Prep Time
1 8" round cake, filling and crumb coats 12 minutes
Servings Prep Time
1 8" round cake, filling and crumb coats 12 minutes
The Ultimate Buttercream Recipe
Print Recipe
Servings Prep Time
1 8" round cake, filling and crumb coats 12 minutes
Servings Prep Time
1 8" round cake, filling and crumb coats 12 minutes
Ingredients
  • 500 g block butter (I use salted butter, always)
  • 1 kg icing sugar
  • 1 tsp vanilla extract (Nielson Massey is top notch)
Instructions
  1. Ensure your butter is at room temperature and add it to your stand mixer. Add in your icing sugar and your vanilla.
  2. If your stand mixer has a guard, make sure this is on because there will be a cloud of icing sugar erupting and descending on you and everything in your lovely kitchen.
  3. Turn your mixer onto it's lowest speed and mix until everything starts coming together. You will know this is happening because the mixer will sound as if it's starting to struggle a bit.
  4. Once everything is just combined, turn the mixer up onto medium speed and beat for 7-8 minutes more. You may want to scrape everything down half way through to ensure there is no unmixed butter or icing sugar sitting at the bottom of the bowl.
  5. After the 8 minutes you should be left with a bowl of the fluffiest white, most delicious buttercream. You can use it in cakes and on cupcakes straight away.
  6. Buttercream can be stored in your fridge for as long as the date on your butter, or it can be frozen if you wrap it well and keep it in freezer bags.
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Comments 1 comments to this post

[…] step closer to Halloween and it’s time for another Halloween tutorial! Less gruesome than my Buttercream Brain Cupcakes but still most definitely suited to Halloween, here are my Mini Cauldron Cakes. I’ve […]

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