Halloween Brain Cupcakes

Sat, 31 October 2020

Chef: Krissy Gibson from Take The Cake

Halloween Brain Cupcakes
(serves 6-8 cupcakes)

Ingredients:
For the Cupcake Base:
100g self-raising flour
100g sugar
100g butter, softened
2 large eggs, room temperature
1 tsp baking powder
1-4 drops red food colouring

For the Brain Topping:
1 pack marzipan (or icing fondant)
3 tbsp strawberry jam
orange food colour may be used if working with fondant instead of marzipan

Method:
1. For the cupcake base, use an electric hand mixer, blend together sugar and butter until smooth and fluffy.
2. Add flour, eggs and food colouring, mix, and bake in a cupcake tray at 160° for 20 min.
3. To make the "brain topping": If you choose to use fondant instead of marzipan, you may want to colour it slightly with 1 or 2 drops of food colouring.
4. Using small pieces of marzipan, make several thin rolls. You can do this with your hands or on the counter.
5. Cover the tops of the cupcakes by making random shapes with the rolls. If you can, leave a slight gap between the two halves of the brain.
6. Brush with a thin layer of jam
7. Serve the ghoulish treats.