"Nerdy Nummies" YouTube star, baker and New York Times best-selling cookbook author Rosanna Pansino shares a spooktacular recipe that’s perfect for Halloween from her latest cookbook Baking All Year Round.
"Braaaainnnnns! While I wouldn’t recommend eating actual brains, I certainly won't try to stop you from eating cupcake brains," says Rosanna. "They may look gruesome, but you won’t regret whipping up my raspberry-flavored Brain Cupcakes."
Adapted from "Baking All Year Round" by Rosanna Pansino. Copyright © 2018 by Rosanna Pansino. Used with permission by Atria Books. All rights reserved.
- 1/2 cup seedless raspberry jam
- 1 tablespoon lemon juice
- 2 tablespoons water
- Red food coloring
Make the raspberry blood topping: In a small saucepan, whisk together the jam, lemon juice and water, and bring to a boil over medium heat.
Remove from the heat and whisk in red food coloring. Let cool completely before using.
For assembling the cupcakes, scoop half the frosting into a decorating bag fitted with a #1A tip and pipe a small mound of frosting on top of each cupcake.
Scoop the remaining frosting into a decorating bag fitted with a #10 tip and pipe a brain design on each mound.
Drizzle with the raspberry blood.
