Tuesday, November 1, 2011


The moment pictures of Annie's version of these cupcakes appeared on my computer screen last year I knew I had to make them.  Times like these I love that one of my favorite food bloggers is a pathology resident.  Non-medical people are likely to appreciate these as "cute" Halloween cupcakes.  Medical folks, on the other hand, really appreciated the humor and creativeness of these cupcakes.  Seriously, who wouldn't want to eat a brain suffering from a hemorrhagic stroke?  Especially since they'd be free from chemical additives like TPA (forgive me, I had to)!
Hemorrhagic Stroke Cupcakes (inspired by Annie's Eats)
Makes 24 cupcakes

1 white cake mix and necessary ingredients
1/2 can cherry pie filling

Buttercream Frosting
2 sticks butter, room temperature
1 teaspoon vanilla
1-2 tablespoons milk
3 cups powdered sugar
Red and black gel food dye
Preheat oven to 350*
Prepare cake mix as directed.
Spoon enough batter into paper lined cupcake tins to cover bottom.
Add 1-2 cherries in center of each cupcake.
Top with cake batter.  Spread with a spoon so no cherry filling leaks out.
Bake as directed.

Beat butter, vanilla, and milk until smooth.
Add powdered sugar one cup at a time.
When preferred consistency, remove a small portion to two bowls.
Dye the small portions black and red.
Return a 1/2 teaspoon of each red and black to plain frosting.
Mix well.
Add more colored frosting until desired pink-grey brain color is created.
Chill frosting in refrigerator for several hours.
Use a Wilton 10 tip to frost brain gyri on the cupcakes.  The key is to create 2 hemispheres.
Brain transplant anyone?

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