Ingredients
- For the cupcakes:
- 1 ¼ c. flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 vanilla bean
- 1 Tablespoon Godiva white chocolate liqueur
- ½ c. butter 1 stick
- ½ c. low fat milk
For the Buttercream
- 2 sticks unsalted butter softened
- 2 ½ c. powdered sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream
- red black, and orange food coloring
For the Red Moscato Wine Shooters:
- 1 3 oz package of lemon gelatin
- 1 3 oz package of lime gelatin
- 2 c. boiling water
- 1/2 c. Gallo Family Vineyards Red Moscato
- 12 syringes without the needle
Instructions
- Preheat the oven to 350 degrees. Line cupcake pan with cupcake liners.
- Combine all the dry ingredients in a medium sized mixing bowl. Set aside.
- In a large bowl beat the eggs. Add in the sugar and mix for 30 seconds. Stir in the butter and mix well. Scrape the inside of the vanilla bean into the bowl and add the Godiva white chocolate liqueur. Mix until well combined.
- On low, mix half the flour mixture into the wet ingredients, then add in half the milk, then the rest of the flour, and then the rest of the milk. Mix until just combined.
- Pour the batter into the prepared cupcake tin filling each cup 2/3 of the way full. Bake for 18-20 minutes or until the tops are golden and a toothpick comes out clean.
- Cool on a wire rack.
- To make the frosting, in a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add powdered sugar and salt; beat at medium-low speed until most of the sugar is mixed in.
- Beat at medium speed until mixture is fully combined. Add the vanilla and heavy cream, and beat at medium speed until incorporated. Add 2 drop of pink food coloring, 2 drops of black food coloring, and 1 drop of orange food coloring to get the color of "brain" you desire.
- Place a small mound of frosting on top of the cupcake, making a dome shape. Then place the remaining frosting in a piping bag with a small tip.
- Starting on one side, make a swiggly line around half of the outer edge of the cupcake. DO the same thing on the other side. Do another swiggly line almost to the center going to the other swiggly line. Repeat this on the other side as well.
- Next, make two lines in the middle of the cupcake separating the two halves of the brain.
- Finally, in a medium bowl mix the lemon gelatin, orange gelatin, and boiling water. Mix until the gelatin has dissolved. Add the Red Moscato and mix well.
- Using the syringe, carefully suck up the gelatin and place on a plate. Repeat with remaining syringes. Place the plate in the refrigerator for at least 4 hours or until ready to use.
- Before serving the cupcakes stick one Red Moscato Wine Shooter syringe into each brain. Guests can decided whether they want to enjoy the shooter separately or shoot it into the cupcake to make it a "bleeding brain".
Notes
A Hezzi-D original recipe