Intestine & Brain Cupcakes

These Intestine & Brain Cupcakes aren’t for the easily squeamish, but they sure are a lot of fun to make and to pass out to family and friends around Halloween! A delicious cupcake mix of your choosing is topped off with a layer of white frosting and then either a little brain or small intestine. If you’re looking for a truly unique batch of Halloween treats this season, especially for adults or older kids, this recipe just might be perfect!

Prep1 hr
Total Time3 hr 30 min
Skill LevelIntermediate

Amount24

Ingredients & Tools
Instructions

Instructions

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Bake Cupcakes: Prepare cupcakes according to cake recipe instructions. Line muffin pan with black baking liners; fill with batter, bake and cool completely until they’re room temperature.
Prepare Tinted Frosting: Tint 1 cup of white icing combining creamy peach icing color and brown to get peach color shown for brains. Tint 1 cup white icing using red-red, rose and brown to get dark red color shown for intestines.
Prepare three decorating bags, one with tip 4 and peach brain color, one with tip 1A and peach brain color, plus one with tip 8 and dark red intestine color.
With tapered spatula and white icing, smooth ice each cupcake.
For brains: On half of the tops of the cupcakes, using peach icing and tip 1A, pipe a 1 ¼-inch rounded, oval-shaped mound in center. Use tip 4 and peach icing to outline each half of brain, then pipe zig zags to fill in.
For intestines: On remaining cupcakes, pipe intestines using continuous elongated beads to create overlapping loops that look like slightly squiggly lines. Chill cupcakes until icing is firm. Mix ½ cup of piping gel with red-red and a touch of brown icing color to make it a dark, blood red. Apply gel to the intestines with a brush.