Brain Cupcakes

Servings: Makes 10

Nutritional Information:

Per serving (127g)

Calories 417, Fat 12g, Saturates 2.3g, Carbohydrate 76g, Sugars 56g, Fibre 1g, Protein 2.9g, Salt 0.52g




Pre-heat the oven to 190°C/375°F/Gas 5, then beat together the buttermilk, flour, caster sugar, butter, baking powder and vanilla extract until smooth.


Split the mixture between 10 cupcake tins and bake for 25 minutes until cooked through, then allow to cool.


For the frosting, add the butter, icing sugar, soya milk and food colouring to a bowl and mix until smooth, transfer to a piping bag. To pipe the brain, pipe two lines down the centre of the cupcake, then pipe a zigzag on each side of the lines. Drizzle with a little grenadine syrup to finish.


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