Create a Macabre Masterpiece for Your Halloween Bash!
Get ready to add a spine-tingling twist to your Halloween celebrations with our Bloody Red Velvet Cupcakes. These hauntingly beautiful treats are not only a feast for your taste buds but also a feast for the eyes. Topped with a generous swirl of cream cheese frosting, they make for a captivating sight. However, what truly sets them apart is the tantalizing drizzle of raspberry coulis “blood” that cascades down the frosting, turning these cupcakes into a macabre masterpiece that captures the essence of the season.
Supplies and Equipment Needed:
- Muffin pans and cupcake liners
- Medium and small mixing bowls
- Whisk
- Stand mixer or hand mixer
- Saucepan
- Strainer
- Piping bag and large star tip
- Toothpick
- Airtight container for storage
Ingredients:
For the cupcakes –
1 ¼ c flour
½ t baking soda
½ t salt
1 T. cocoa powder
¾ c sugar
¾ c oil
1 egg
½ c buttermilk
½ T liquid red food coloring
1 t vanilla
1 t vinegar
For the cream cheese buttercream –
1 c unsalted butter, softened
8 oz cream cheese, softened
1 t salt
1 t vanilla
2-3 T milk (if needed)
4 c powdered sugar
For the raspberry coulis “blood” –
12 oz fresh raspberries
½ c sugar
2 t lemon juice
Zest from one lemon
Directions:
For the cupcakes – preheat the oven to 350 degrees. Prepare your muffin pans by placing liners – set aside.
In a medium bowl, combine the flour, cocoa powder, salt and baking soda – whisk to combine. Set aside.
In the bowl of a stand mixer, combine the sugar, egg and oil.
In another medium bowl, combine the butter milk, vanilla, food color and vinegar. Whisk to combine.
Add the red buttermilk mixture to the bowl of the stand mixer. Combine well.
Pour in the dry ingredients and mix well. Scrape the sides and mix again. Pour about ¼ cup worth of batter in each cupcake liner – they should be about ⅔ full. Bake in preheated oven for 18-20 minutes or until set and a toothpick comes out clean. Allow to cool.
Meanwhile, begin making the coulis. In a saucepan, combine the raspberries, lemon juice, sugar and lemon zest. Simmer over low heat for about 20 minutes or until slightly thickened. Pour through a strainer into a small bowl and allow to cool. Store in the fridge until ready to use.
To make the buttercream frosting – in the bowl of a stand mixer, combine the softened butter, cream cheese, vanilla and salt. Cream until smooth.
Add in the powdered sugar and mix on slow until combined. If needed, add in one tablespoon of milk if the mixture looks dry. Whip on high speed for a minute.
Transfer the frosting to a piping bag fitted with a large star tip. Pipe a dollop of frosting on each cupcake once they’ve cooled.
Drizzle with a spoonful of chilled coulis and allow it to drip down the sides.
Prepare to dazzle and chill your Halloween guests with our Bloody Red Velvet Cupcakes. These cupcakes are not only a treat for the palate but also an eerie and captivating sight. With their vibrant red velvet base, luscious cream cheese frosting, and a drizzle of raspberry coulis that resembles oozing “blood,” they are the perfect addition to your Halloween festivities.
Creating these cupcakes is easier than you might think, and the results are a true Halloween masterpiece. Whether you’re hosting a spooky soirée, a movie night with friends, or simply want to indulge your dark side, these Bloody Red Velvet Cupcakes are the perfect choice.
So, don your apron, embrace the Halloween spirit, and get ready to delight in the spookiest and most delicious cupcakes you’ve ever encountered. Share them with your fellow ghouls and goblins, and let the Halloween fun begin. Enjoy your chillingly delightful creations!
Bloody Red Velvet Cupcakes
Equipment
- Supplies and Equipment Needed:
- Muffin pans and cupcake liners
- Medium and small mixing bowls
- Whisk
- Stand mixer (or hand mixer)
- Saucepan
- Strainer
- Piping bag and large star tip
- Toothpick
- Airtight container for storage
Ingredients
Ingredients:
For the cupcakes –
- 1 ¼ c flour
- ½ t baking soda
- ½ t salt
- 1 T. cocoa powder
- ¾ c sugar
- ¾ c oil
- 1 egg
- ½ c buttermilk
- ½ T liquid red food coloring
- 1 t vanilla
- 1 t vinegar
For the cream cheese buttercream –
- 1 c unsalted butter softened
- 8 oz cream cheese softened
- 1 t salt
- 1 t vanilla
- 2-3 T milk if needed
- 4 c powdered sugar
For the raspberry coulis “blood” –
- 12 oz fresh raspberries
- ½ c sugar
- 2 t lemon juice
- Zest from one lemon
Instructions
Directions:
- For the cupcakes – preheat the oven to 350 degrees. Prepare your muffin pans by placing liners – set aside.
- In a medium bowl, combine the flour, cocoa powder, salt and baking soda – whisk to combine. Set aside.
- In the bowl of a stand mixer, combine the sugar, egg and oil.
- In another medium bowl, combine the butter milk, vanilla, food color and vinegar. Whisk to combine.
- Add the red buttermilk mixture to the bowl of the stand mixer. Combine well.
- Pour in the dry ingredients and mix well. Scrape the sides and mix again. Pour about ¼ cup worth of batter in each cupcake liner – they should be about ⅔ full. Bake in preheated oven for 18-20 minutes or until set and a toothpick comes out clean. Allow to cool.
- Meanwhile, begin making the coulis. In a saucepan, combine the raspberries, lemon juice, sugar and lemon zest. Simmer over low heat for about 20 minutes or until slightly thickened. Pour through a strainer into a small bowl and allow to cool. Store in the fridge until ready to use.
- To make the buttercream frosting – in the bowl of a stand mixer, combine the softened butter, cream cheese, vanilla and salt. Cream until smooth.
- Add in the powdered sugar and mix on slow until combined. If needed, add in one tablespoon of milk if the mixture looks dry. Whip on high speed for a minute.
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe a dollop of frosting on each cupcake once they’ve cooled. Drizzle with a spoonful of chilled coulis and allow it to drip down the sides.