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Brain cakes
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Deliciously spooky brain cupcakes - a treat for both the eyes and taste buds!
Ingredients:
  • 125g butter, softened
  • 161.25 gm caster sugar
  • 2 eggs, lightly beaten
  • 225.00 gm self-raising flour, sifted
  • 128.75 gm milk
  • 250g butter, softened
  • 450.00 gm icing sugar mixture
  • 41.20 gm milk
  • Pink gel food colouring
Instructions:
  • Preheat your oven to 180C/160C fan-forced and place paper cases in a 12-hole, 1/3 cup-capacity muffin pan.
  • With an electric mixer, whip up the butter, vanilla, and sugar until fluffy. Slowly add one egg at a time, mixing after each one. Then, add in the flour and milk, and stir until well combined.
  • Divide the mixture evenly into each paper case using a spoon. Bake for 25 minutes or until a skewer inserted in the center of a cake comes out clean. Let the cakes rest in the pan for 2 minutes, then move them to a wire rack to cool.
  • Prepare Pink icing: Whip butter with an electric mixer until light and fluffy. Slowly blend in a mix of icing sugar and milk, beating continuously until well mixed. Add pink food coloring to achieve a pale pink hue.
  • Frost cakes into mounds and make a line down the middle of each with a butter knife. Fill a piping bag with an 8mm round nozzle with the remaining icing and use the picture as a reference to pipe brain shapes onto each cake.

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