Strawberry Halloween Brain Cupcakes

Strawberry Halloween Brain Cupcakes

Oozing Brain Cupcakes! These are a must this Halloween!


For the cakes:

  • 140g softened butter
  • 3 medium eggs
  • 140g golden caster sugar
  • 100g self-raising flour
  • For the filling
  • 6tbsp 340g Jar of Cottage Delight Strawberry Extra Jam (room temperature)
  • For the icing:
  • 600g icing sugar, sifted
  • 6 tbsp. water
  • 1 tsp. pink food colouring

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  1. Heat the oven to 190C/fan 170C/gas 5.
  2. Arrange 6 paper cases in the cake tin.
  3. Add all the cake ingredients into a large bowl and beat with an electric whisk for about 3 minutes until you get a smooth batter.
  4. Divide the mixture between each cake case so each is half full.
  5. Bake for 12-15 minutes until risen and golden.
  6. Remove from the oven and allow to cool on a wire rack.
  7. Cut out a small hole in the centre of each cake and fill with 1 tsp. of Cottage Delight Strawberry Extra Jam.
  8. Mix the icing sugar, 1 tsp. of pink food colouring and water, until stiff, to the mix. Place the icing mixture into a piping bag and decorate the cupcakes with a squiggly pattern to look like brains.
  9. Leave to set.

These will keep for up to 2-3 days stored in a cool place, in an airtight container.

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