Red Velvet Brain Cakes

By Rheanna Kish and The Test Kitchen

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Red Velvet Brain CakesSatisfy the zombie's sweet tooth with delightfully gross cupcakes that are guaranteed to be the hit of the party. For best results, look for Wilton's Red No-Taste Paste Icing Colour, available at bulk food stores and specialty cake supply shops.1 user reviews.
Red Velvet Brain Cakes

This recipe makes 12 cupcakes servings

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Nutritional Info
Per cupcake: about -
cal 604604 cal
pro 4 g4g pro
total fat 29 g29g total fat
sat. fat 18 g18g sat. fat
carb 85 g85g carb
fibre 1 g1g fibre
chol 108 mg108mg chol
sodium 237 mg237mg sodium
potassium 99 mg99mg potassium
% RDI: -
calcium 55 calcium
iron 1212 iron
vit A 2727 vit A
folate 1212 folate

Satisfy the zombie's sweet tooth with delightfully gross cupcakes that are guaranteed to be the hit of the party. For best results, look for Wilton's Red No-Taste Paste Icing Colour, available at bulk food stores and specialty cake supply shops.

Ingredients

  • 2 cups cake-and-pastry flour , sifted2 cups cake-and-pastry flour, sifted
  • 1 cup granulated sugar 1 cup granulated sugar
  • 3 tbsp cocoa powder , sifted3 tbsp cocoa powder, sifted
  • 1-1/2 tsp baking powder 1-1/2 tsp baking powder
  • 1/4 tsp salt 1/4 tsp salt
  • 2/3 cup unsalted butter , softened2/3 cup unsalted butter, softened
  • 2/3 cup milk 2/3 cup milk
  • 2 eggs , at room temperature2 eggs, at room temperature
  • 2 tsp red paste food colouring 2 tsp red paste food colouring
  • 1/2 tsp vanilla 1/2 tsp vanilla
  • 2 tubes (21 g each) red decorating gel 2 tubes (21 g each) red decorating gel
  • Icing:
  • 1 cup unsalted butter , softened1 cup unsalted butter, softened
  • 5 cups icing sugar 5 cups icing sugar
  • 1/3 cup whipping cream 1/3 cup whipping cream
  • 1/2 tsp vanilla 1/2 tsp vanilla
  • Red paste food colouring Red paste food colouring
  • Black paste food colouring Black paste food colouring

Preparation

In large bowl, whisk together flour, sugar, cocoa, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs, red food colouring and vanilla; beat on medium-high speed until smooth, about 2 minutes. Spoon into 12 paper-lined muffin cups.

Bake in 375°F (190°C) oven until cake tester inserted in centre comes out clean, 18 to 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)

Icing: In large bowl, beat butter until smooth. Alternately beat in sugar and cream, making 3 additions of cream and 2 of sugar. Beat in vanilla. Beat in a little red and black food colouring to make pale purple-grey brain colour.

Using piping bag fitted with plain 1/4-inch (5 mm) round tip; pipe icing in squiggles to resemble brain lobes and cover each cupcake. Using red decorating gel, fill in some of the spaces and lines between squiggles for blood. (Make-ahead: Store in airtight container for up to 24 hours.)

Source : Canadian Living Magazine: October 2011

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