Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 24 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
24
- 1 2/3 cup self-raising flour
- 100grams unsalted butter, softened
- 250grams unsalted butter, softened
- 3teaspoons vanilla extract (2 tsp for mixture, 1 tsp for icing)
- 3 cup icing sugar mixture
- 1 1/2tablespoons red food colouring
- 1/2teaspoons bicarbonate of soda
- 1teaspoons white vinegar
- 1/3 cup cocoa powder
- 1/2 cup warm raspberry jam, sieved
- 2/3 cup buttermilk
- brain buttercream
- 2 free range eggs
- 3/4 cup caster sugar
Method
Step 1 of 6
Preheat oven to 180°C. Line 2 medium 12-hole muffin trays with paper cases.
Step 2 of 6
Sift flour, cocoa powder and bicarbonate of soda into a bowl.
Step 3 of 6
Using an electric mixer, beat butter and sugar in a separate bowl until mixture is pale. Beat in food colouring and vanilla.
Step 4 of 6
Add eggs, one at a time, to butter mixture, beating well between each addition. Add flour mixture and buttermilk in batches, alternating between them, and mix well to combine. Stir in vinegar and mix well.
Step 5 of 6
Divide mixture between paper cases and bake for 20 minutes or until firm to touch. Transfer to wire racks to cool.
Step 6 of 6
To make the brain buttercream, beat butter on medium speed for 5 minutes or until pale and creamy. Add icing sugar mixture in 2 batches, beating well between each addition. Beat for 3-4 minutes or until mixture is smooth. Add vanilla and beat for a further 30 seconds. Fit a piping bag with a 5mm plain nozzle. Fill bag with buttercream. Pipe onto cupcakes to resemble a brain. Drizzle with jam.
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