Spooky Brain Cupcakes

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Braaaaains cupcakes to celebrate the spookiest day of the year!


18 cupcakes



200g Plain flour
1/2 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 tablespoon Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
170g Butter
3 Eggs
2 teaspoons Vanilla extract
120g Buttermilk


140g Butter
450g Icing sugar
2 tablespoons Almond milk
1/4 teaspoon Salt
1/2 teaspoon Almond extract



Preheat the oven to 180C, line a cupcake tin with cupcake cases, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together.

In a separate bowl, cream the butter and sugar together, add one egg at a time while beating then tip in the vanilla extract and mix.

Add half of the flour mixture, combine, then pour in half of the buttermilk and mix. Tip in the remaining flour mixture, combine, add the remaining buttermilk and mix thoroughly.

Spoon the mixture in to the prepared cupcake cases, place in the oven and bake for 20 minutes or until baked through. Leave to cool.


In a clean bowl, combine the butter, icing sugar, milk, vanilla extract, almond extract and salt until fluffy. If too thick, add a little more milk. Stir in beetroot powder until you have the colour you desire.

Using a piping bag, ice the cupcakes with a thin layer of icing, smooth with a knife, pipe a line in the middle of the cupcake and on either side create a wiggly line (see picture). Repeat until all cupcakes are iced then enjoy!

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