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"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.

Ingredients

For the Raspberry “Blood” Sauce
  • 1/2 cup seedless raspberry jam
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • Red food coloring
For assembling the Brain Cupcakes

Yield

Serves: 12

Preparation

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.