Ingredients
Scale
- 150 g softened unsalted butter
- 150 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 85 ml buttermilk (or substitute)
- 165 g self-raising flour
- 1 ½ tbsp cocoa powder
- 1/2 tsp bicarbonate of soda
- 1 tsp red food coloring
- 200 g strawberry or raspberry jam
- For the Buttercream Icing:
- 200 g softened unsalted butter
- 400 g icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Pink food coloring
Instructions
- Preheat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a cupcake tin with black cupcake cases.
- In a mixing bowl, whisk together the butter and sugar until fluffy using an electric mixer.
- Add in the eggs and vanilla extract, mixing until well combined.
- Incorporate the buttermilk, cocoa powder, bicarbonate of soda, red food coloring, and self-raising flour until just mixed.
- Fill the lined cupcake cases evenly with the batter.
- Bake for 20–25 minutes or until a skewer inserted in the center comes out clean. Cool on a rack.
- Once cooled, core each cupcake and fill with jam using a piping bag or spoon.
- For icing: Beat butter until smooth, mix in icing sugar, milk, vanilla extract, and pink food coloring until desired color is reached.
- Pipe the buttercream onto cupcakes in a brain-like shape.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg