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: October 2011




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