Description
These Bloody Red Velvet Cupcakes are a spooky and delicious treat perfect for Halloween or any festive occasion. Featuring a classic red velvet cake base with a rich cream cheese frosting, these cupcakes are creatively decorated with red gel icing to give a dramatic ‘blood-spattered’ effect that will impress your guests both visually and in taste.
Ingredients
Scale
Cake
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
Frosting
- 1/2 cup softened cream cheese
- 1/4 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
Decoration
- Red gel icing for decoration
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder. Setting this aside ensures even distribution throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy, creating a smooth base for the cupcakes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for added flavor.
- Combine Buttermilk and Food Coloring: In a separate small bowl, mix the buttermilk and red food coloring until fully blended to achieve the vibrant red color characteristic of red velvet.
- Incorporate Wet Ingredients: Add the buttermilk and red food coloring mixture to the butter mixture and mix together until combined.
- Add Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can make cupcakes tough.
- Add Vinegar: Stir in the white vinegar gently until the batter is smooth, which helps activate the baking soda for a tender crumb.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising while baking.
- Bake: Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and let cool completely on a wire rack.
- Prepare Frosting: Beat together the softened cream cheese and butter until smooth and creamy as the base for your frosting.
- Add Sugar and Vanilla: Gradually add the confectioners’ sugar while beating until the frosting is light and fluffy. Then mix in the vanilla extract to finalize the frosting flavor.
- Frost Cupcakes: After the cupcakes have cooled, generously spread the cream cheese frosting over each cupcake to provide a rich and luscious top layer.
- Decorate: Use red gel icing to splatter over the frosted cupcakes, creating a dramatic ‘bloody’ effect perfect for Halloween or other themed events.
Notes
- Use room temperature ingredients for easier mixing and better texture.
- Red food coloring amount can be adjusted to achieve desired color intensity.
- Avoid overmixing the batter to keep cupcakes tender.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- The red gel icing splatter can be done with a small brush or a toothpick for best effect.
- Store cupcakes in an airtight container in the refrigerator to keep frosting fresh.
- Bring refrigerated cupcakes to room temperature before serving for best taste.
