Blood Clot Cupcakes

My brother spends a lot of time in an operating room. He’s the tech who sterilizes the equipment and hands surgeons scalpels and other weird tools that pull apart flesh and stuff. And really, it’s an appropriate job for him. When we were little, he used to watch surgeries on television. No big deal, just some guy getting his knee cut open and tendons hanging out. Every day, normal stuff.

I guess it makes sense that he’d eventually get a job involving blood and guts since for some weird reason, he’s into blood and guts. And maybe he’d be into these cupcakes, since they’re kind of a desserty version of blood and guts. Blood clot cupcakes, to be exact. They’re simple to make but they give off a great, scary vibe for Halloween. You simple take your favorite vanilla cupcake, core it out and shove some cherry pie filling. Ice the top to look like brains and set them out on the table. Voila! Brains. Blood clot-filled brains. That taste yummy. Nothing like Halloween, huh?

This idea comes from Annie’s Eats.

Blood Clot Cupcakes
Recipe type: dessert, holiday
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • 1½ cups all-purpose flour
  • 1 tsp. baking powder
  • 8 Tbsp. unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • ¾ cup milk
  • 1 tsp. vanilla
  • 1 can cherry pie filling
  • 16 Tbsp. unsalted butter, softened
  • 2 cups powdered sugar
  • milk or cream
  • food dye in red, brown and black

Instructions
  1. Preheat oven to 350 degrees and line a cupcake pan with paper liners. In the bowl of a mixer, cream butter and sugar until fluffy. Add eggs one at a time and scrape the bowl in between additions. Beat in vanilla.
  2. In another bowl, combine flour and baking powder. Add in flour and milk, alternately, beginning and ending with flour. Mix well.
  3. Divide batter evenly among the muffin tins, ¾ of the way full. Bake for 20 minutes until a toothpick comes out clean. Cool completely before filling.
  4. Once cool, use a butter knife to cut out the center of the cupcake. Drop 1 teaspoon or so of cherry pie filling into the center of the cupcake.
  5. Prepare the icing by mixing the 16 tablespoons of butter and powdered sugar in the mixer until it comes together. Add milk or cream to thin the icing, if necessary. Add red, brown and black food coloring, a very small amount at a time, until you achieve a grayish-pink color.
  6. Transfer the icing to a piping bag fitted with a round tip. Pipe the icing in a back and forth motion across one half of the cupcake. Repeat on the other side so the cupcake looks a bit like brains.

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