Can I make Zombie Brain Cupcakes ahead of time?

Yes, you can make the cupcakes a day or two in advance. Simply bake and cool them, then store them in an airtight container. Frost them on the day of your event to ensure the frosting stays fresh.

Can I use a different type of frosting for these cupcakes?

Absolutely! While the cream cheese frosting adds a nice tangy flavor that pairs well with the spice cake, you can substitute with buttercream frosting, chocolate ganache, or any frosting of your choice. Just keep the color theme in mind if you’re aiming for the "brain" effect.

Can I make these cupcakes without using beet puree?

While the beet puree gives these cupcakes their signature red color and earthy flavor, you can substitute it with other natural ingredients like pomegranate juice or natural fruit juices. However, the flavor and color may vary slightly.

How do I make beet puree for the cupcakes?

To make beet puree, simply wash and boil three small to medium-sized beets until they are tender. Peel the skins off and blend the beets until smooth, adding a tablespoon or two of water if needed to achieve a smooth consistency. Use this puree in place of artificial coloring to get the vibrant red hue.

Zombie Brain Cupcakes: Easy & Gory Halloween Recipe

Name: Zombie Brain Cupcakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tsp ground cinnamon; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/4 tsp ground ginger; 1/8 tsp ground nutmeg; 1/8 tsp ground cloves; 3/4 cup brown sugar; 1/2 cup beet puree; 1 large egg; 1/2 teaspoon vanilla extract

Description

Zombie Brain Cupcakes are a spooky Halloween treat made with a flavorful spice cake base and decorated with a brain-like cream cheese frosting. These all-natural cupcakes use beet puree to achieve their vibrant red color, making them a fun and healthier option for your Halloween party or zombie-themed gathering.

Ingredients

Scale

1 cup all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
3/4 cup brown sugar
1/2 cup beet puree
1 large egg
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, salt, and spices.
In another bowl, mix brown sugar, beet puree, egg, and vanilla extract until smooth.
Gradually stir the wet ingredients into the dry ingredients until well combined.
Use a small scooper or spoon to drop two teaspoons of batter into each cupcake liner.
Bake for 10-12 minutes or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should spring back when touched lightly.
Remove from the oven and let the cupcakes cool completely before frosting.

Notes

Allow the cupcakes to cool completely before frosting to prevent the icing from melting.
If you prefer a sweeter frosting, you can add more powdered sugar to taste.
If you’re not a fan of spice cake, red velvet or chocolate cupcakes are a good alternative.
To make beet puree, boil small to medium-sized beets until tender, peel, and blend until smooth with a little water.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert, Halloween
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cupcake
Calories: 41
Sugar: 4.6g
Sodium: 59.1mg
Fat: 0.3g
Saturated Fat: 0.1g
Unsaturated Fat: 0.2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0.5g
Protein: 0.9g
Cholesterol: 7.8mg