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Vegetarian and Vegan Recipes
Monday, 12 October 2015
Oozing Brain Cupcakes Recipe for Halloween
These cupcakes are easy to make and look effective with the oozing Cottage Delight Strawberry Extra Jam centre and brain effect icing!
For the cakes:
140g softened butter
3 medium eggs
140g golden caster sugar
100g self-raising flour
For the filling
6tbsp 340g Jar of
Cottage Delight Strawberry Extra Jam
For the icing:
600g icing sugar, sifted
6 tbsp. water
1 tsp. pink food colouring
Heat the oven to 190C/fan 170C/gas 5.
Arrange paper cases in the cake tin.
Add all the cake ingredients into a large bowl and beat with an electric whisk for about 3 minutes until you get a smooth batter.
Divide the mixture between each cake case.
Bake for 12-15 minutes until risen and golden.
Remove from the oven and allow to cool on a wire rack.
Cut out a small hole in the top of each cake and fill with 1 tsp. of Cottage Delight Strawberry Extra Jam.
Mix the icing sugar, 1 tsp. of pink food colouring and water, until stiff, to the mix. Place the icing mixture into a piping bag and decorate the cupcakes with a squiggly pattern to look like brains.
Leave to set.
These will keep for up to 2-3 days stored in a cool place, in an airtight container.
Find more seasonal recipes like this one and buy the Strawberry Extra Jam (£3.45 for 340g jar) at
. (I received a jar to try out this recipe.)
Inside the Wendy House
Monday, October 12, 2015
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Oozing Brain Cupcake recipe
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