Brain Cupcakes
Brain Cupcakes give a whole new meaning to 'brain food'! These Halloween cupcakes are perfect for zombies of all ages.
Ingredients
- 1 egg
- 100 grams butter
- 3/4 cup caster sugar
- 1 1/4 cup self raising flour
- 1 teaspoons vanilla essence
- 1/2 cup milk
Buttercream icing
- 1/4 teaspoons vanilla essence
- 2 cups icing sugar
- 3 drops green food colouring
- 100 grams butter
- 1 tablespoons boiling water
- 1 egg
- 100 grams butter
- 3/4 cup caster sugar
- 1 1/4 cup self raising flour
- 1 teaspoons vanilla essence
- 1/2 cup milk
Buttercream icing
- 1/4 teaspoons vanilla essence
- 2 cups icing sugar
- 3 drops green food colouring
- 100 grams butter
- 1 tablespoons boiling water
- Step 1 of 7Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 7Place 12 paper liners into a 12-hole muffin tin.
- Step 3 of 7To make the cupcakes, beat the butter and sugar until light in colour. Add egg and vanilla essence, beating well. Stir through the flour and milk. Spoon the batter into the paper cases. Place into the oven for 20 minutes until spongy to touch.
- Step 4 of 7Remove and cool completely before icing.
- Step 5 of 7To make the buttercream, beat the butter until light in colour. Add the vanilla and half the icing sugar, continuing to beat until smooth. Finally, add the remaining icing sugar and then add boiling water.
- Step 6 of 7Divide the icing into two bowls. Add a dot of green food colouring to one, leaving the other white. Place the icing into a piping bag with a small nozzle or plastic bag and snip off a corner. Fill the bag with one colour of icing.
- Step 7 of 7Pipe in a squiggle shape to create the brain's effect. Pipe half the cupcakes in one colour and then repeat with the remaining. Make them ready to serve.
Method
- Step 1 of 7Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 7Place 12 paper liners into a 12-hole muffin tin.
- Step 3 of 7To make the cupcakes, beat the butter and sugar until light in colour. Add egg and vanilla essence, beating well. Stir through the flour and milk. Spoon the batter into the paper cases. Place into the oven for 20 minutes until spongy to touch.
- Step 4 of 7Remove and cool completely before icing.
- Step 5 of 7To make the buttercream, beat the butter until light in colour. Add the vanilla and half the icing sugar, continuing to beat until smooth. Finally, add the remaining icing sugar and then add boiling water.
- Step 6 of 7Divide the icing into two bowls. Add a dot of green food colouring to one, leaving the other white. Place the icing into a piping bag with a small nozzle or plastic bag and snip off a corner. Fill the bag with one colour of icing.
- Step 7 of 7Pipe in a squiggle shape to create the brain's effect. Pipe half the cupcakes in one colour and then repeat with the remaining. Make them ready to serve.
Nutrition per serving
1481 Kilojoules
Protein2 grams
Fat15 grams
Carbs53 grams
Sugars44 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 7Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 7Place 12 paper liners into a 12-hole muffin tin.
- Step 3 of 7To make the cupcakes, beat the butter and sugar until light in colour. Add egg and vanilla essence, beating well. Stir through the flour and milk. Spoon the batter into the paper cases. Place into the oven for 20 minutes until spongy to touch.
- Step 4 of 7Remove and cool completely before icing.
- Step 5 of 7To make the buttercream, beat the butter until light in colour. Add the vanilla and half the icing sugar, continuing to beat until smooth. Finally, add the remaining icing sugar and then add boiling water.
- Step 6 of 7Divide the icing into two bowls. Add a dot of green food colouring to one, leaving the other white. Place the icing into a piping bag with a small nozzle or plastic bag and snip off a corner. Fill the bag with one colour of icing.
- Step 7 of 7Pipe in a squiggle shape to create the brain's effect. Pipe half the cupcakes in one colour and then repeat with the remaining. Make them ready to serve.