Ingredients
Scale
- 150 g softened unsalted butter
- 150 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 85 ml buttermilk
- 165 g self-raising flour
- 1½ tbsp cocoa powder
- 200 g strawberry or raspberry jam
- 400 g icing sugar
- Pink food coloring
Instructions
- Preheat oven to 160C Fan/180C/350F/Gas Mark 4. Line cupcake tin with black cases.
- In a bowl, whisk together butter and sugar until fluffy using an electric mixer.
- Add eggs and vanilla; mix until combined.
- Incorporate buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and flour; mix until just combined.
- Fill cupcake cases evenly and bake for 20–25 minutes until a skewer comes out clean. Cool completely.
- Core each cupcake and fill with jam.
- For the buttercream, beat the softened butter, then add icing sugar, milk, vanilla, and pink food coloring; blend until smooth.
- Pipe buttercream onto cupcakes in a brain design.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (90g)
- Calories: 400 kcal
- Sugar: 40g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg