Bloody Red Velvet Cupcakes
Happy Halloweek everyone! With tricks comes treats, and I'm so excited to share this one with you! These Bloody Red Velvet Cupcakes are creepy yet delicious, with their dripping blood and sweet cream cheese frosting. You'll want to make this recipe for every Halloween party to impress your friends with your sinister sweets.
HOW TO MAKE BLOODY RED VELVET CUPCAKES
You Will Need:
For the Cake:
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil
- 1 large egg, room temperature
- 1/2 cup buttermilk, room temperature
- 1/2 tablespoon red food coloring (liquid)
- 1 teaspoon vanilla extract, or paste
- 1 teaspoon distilled white vinegar
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- pinch fine sea salt
- 12 oz package frozen raspberries
- 5 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- Preheat oven to350 degrees F. Line standard 12-cavity muffin pan with cupcake liners. Set aside.
- Sift together flour, baking soda, salt, and cocoa powder. Set aside.
- In the bowl of a stand mixer, beat together sugar and vegetable oil. Add egg. Mix until combined.
- In a separate bowl, whisk together buttermilk, red coloring, vanilla, and vinegar. Add half of liquid mixture to mixing bowl. Mix on low speed. Add half of sifted dry mixture into mixing bowl. Mix until almost combined. Then add remaining wet ingredients followed by remaining dry mixture. Mix until just combined. Scrape down bowl as needed to ensure thorough mixing.
- Divide batter among prepared cupcake pan. Bake for 18-20 minutes until toothpick inserted in center of cupcakes comes out clean. Let cool in pan for 5 minutes. Gently remove cupcakes from pan and allow to cool to room temperature on wire racks.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together cream cheese and butter until smooth. Add vanilla. Add powdered sugar in 1 cup increments. Add pinch of salt. Mix until smooth and fluffy.
- In a medium sauce pot, add frozen raspberries, sugar, lemon juice, and lemon zest. Cook over medium heat until sugar has dissolved, raspberries have thawed, and mixture has slightly thickened. Stir occasionally to prevent raspberry sauce from burning along the sides of the pot. Remove from heat. Strain out raspberry seeds. Keep raspberry coulis (sauce) in the fridge until ready to use.
- Once cupcakes are cool, use a small round cookie cutter (or apple corer, melon baller, fat end of piping tip) to punch out a shallow cavity on top of each cupcake.
- Prepare a piping bag with a medium star top. Place frosting in prepared bag and fill the cupcake cavity about 3/4's full. Drizzle about 2 teaspoons of cooled raspberry coulis over the frosting. Pipe a large rosette to cover the hole.
- Drizzle additional raspberry coulis over the frosted cupcakes. If desired, decorate finished cupcakes with royal icing knives.
MY REVIEW
These cupcakes were the perfect Halloween dessert. They oozed blood and tasted great. The process to make them was easy and painless. The cake itself was not that sweet, but the frosting made up for that with its sugary flavor. As for the raspberry coulis, I can't say enough good things about it. It was sweet and tart at the same time and although it wasn't cold, it had the taste of berry sorbet or a raspberry lemonade. With all of the flavor going on, the muted cake was perfect, as it prevented the dessert from having too much going on. Although the cupcake was a little messy, that is to be expected from an oozing, dripping cake. Overall, I give this recipe a 9.5/10. With its great taste, it will for sure be a crowd favorite. Just be sure to have a wipe handy for those sticky fingers!
Original recipe: https://www.thelittleepicurean.com/2016/10/bloody-red-velvet-cupcakes.html
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