Red Velvet Brain Cakes Red Velvet Brain Cakes

Image: Yvonne Duivenvoorden | Food Styling: Lucie Richard | Prop Styling: Catherine Doherty

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine




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.)

Nutritional facts Per cupcake: about

  • Sodium 237 mg
  • Protein 4 g
  • Calories 604.0
  • Total fat 29 g
  • Potassium 99 mg
  • Cholesterol 108 mg
  • Saturated fat 18 g
  • Total carbohydrate 85 g


  • Iron 12.0
  • Folate 12.0
  • Calcium 5.0
  • Vitamin A 27.0
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Baking & Desserts

Red Velvet Brain Cakes