Southern Mom Loves: Zombie Brain Cupcakes {Recipe + Instructions}

Zombie Brain Cupcakes {Recipe + Instructions}

Saturday, October 3, 2015

Anyone up for braaaaiiiiiins? These Zombie Brain Cupcakes will be a hit with your zombie fans this Halloween. They're easier than they look and use a boxed mix and canned icing. They're stuffed with cherry pie filling and topped with a bloody glaze. Happy Halloween!

Zombie Brain Cupcakes {Recipe + Instructions}

Zombie Brains Cupcakes

Makes 24 cupcakes

  • 1 boxed white or Angel Food cake mix
  • 3 cans of white or vanilla icing
  • 3 cups of powdered icing sugar (more or less to suit)
  • Red gel food coloring
  • Black gel food coloring
  • 1 can cherry pie filling
  • 1/2 cup Light corn syrup
  • 3 Tbsp. water

  • cupcake liners (I used white to make the "blood" pop.)
  • a small knife or any small cylindrical object (I used a citrus spigot)
  • a pastry bag or a gallon ziploc bag
  • Icing tips (I used a #12 to cover the holes and a #230 to pipe the brains, but any similar sizes will work.)

  1. Bake the cupcakes as directed (filling your cups half-full) and allow to cool completely. Then refrigerate for about an hour.
  2. Empty your canned icing into a large bowl. Canned icing is pretty loose, you you will need to use a hand mixer to whip in sifted powdered sugar until the icing is fairly stiff, but still pipeable.
  3. Add in the tiniest amount of red and black food colorings to get that pinkish grey-matter look. Tip: I use the tip of a toothpick, dip it in the gel, and then dip it in the icing and mix. Gel colors are very strong, so less is more; You can always add more, but once added, you can't remove it.
  4. Fill a small bowl with the corn syrup and whisk in the water. Add in red food coloring until it's a nice, deep bloody red. Set aside.
  5. Fill your icing bag fitted with the #12 tip and stick in the fridge while you prep the cupcakes.
  6. Use a small knife or any other small, cylindrical object to remove the centers of the cupcakes, making sure not to pierce the bottoms of the cupcake liners.

  7. Fill each center with the cherry pie filling until full. Make sure you get lots of the gooey filling in so it will ooze out when you bite them!

  8. Use the large #12 tip to cover the holes with icing and make a small dome to help your brains take shape. Refrigerate. (Don't worry if your domes aren't perfect. Once the icing is cold, you can use your finger to smooth it out.)

  9. Switch your tip out for the smaller #230 tip and fill your bag again. You may want to practice on a piece of waxed paper or foil before you let loose on your cupcakes. This is the shape of each icing layer:

  10. Start by drawing a line down one side of the center. Without stopping, zig-zag back and forth in a tight pattern down to the starting end. Repeat on the other half of the cupcake. That is your base layer. For each subsequent layer, make the design smaller so that the end result will be more of a dome shape.
    Tip: If you find your icing is not holding it's shape well in a hot kitchen, refrigerate both the cupcakes and the icing bag in between steps. If this is the case, as it was in my kitchen (smh), ice a few cupcakes at a time and stick them in the fridge for a few minutes.
  11. Once all of your cupcakes are iced, drizzle sparingly with the corn syrup blood!

Enjoy your gross Halloween treat!


What are your plans for Halloween? Do you Trick or Treat? Do you throw a party every year? Will you be making these cupcakes? I love to hear your comments!

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