Description
Sinister bloody red velvet cupcakes deliver dark delights with crimson charm and velvety richness. Killer dessert design promises haunting flavor experiences you won’t forget.
Ingredients
Scale
cupcake base ingredients:
- 1.25 cups all-purpose flour
- 2 tablespoons cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
wet ingredients:
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
raspberry sauce ingredients:
- 0.5 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 teaspoon lemon juice
frosting ingredients:
- 1 cup unsalted butter, softened
- 2.5 cups powdered sugar
- 1.5 teaspoons vanilla extract
- 2 tablespoons heavy cream (or milk)
Instructions
- Prepare the cupcake foundation by sifting together flour, cocoa powder, baking soda, and salt in a medium mixing vessel, ensuring a uniform dry mixture.
- Cream softened butter and granulated sugar in a separate large bowl until the texture becomes light and airy, approximately 2-3 minutes using an electric mixer.
- Incorporate the egg and vanilla extract into the butter mixture, blending until completely integrated and smooth.
- Pour buttermilk, vibrant red food coloring, and white vinegar into the wet ingredients, stirring until a consistent crimson color develops.
- Gently fold the dry ingredient blend into the liquid mixture, using delicate strokes to prevent overmixing and maintain a tender crumb.
- Preheat the oven to 350°F (175°C) and position the rack in the middle position.
- Line a standard muffin tin with decorative cupcake liners, distributing the batter evenly across each cavity.
- Bake the cupcakes for 18-22 minutes, rotating the pan halfway through to ensure uniform heat distribution.
- Verify doneness by inserting a clean toothpick into the center of a cupcake; it should emerge without raw batter.
- Allow cupcakes to cool completely on a wire rack before proceeding with frosting.
- Whip softened butter until it becomes creamy and pale, creating a smooth base for the frosting.
- Gradually incorporate powdered sugar, mixing at low speed to prevent sugar clouds and achieve a silky consistency.
- Enhance the frosting with vanilla extract and heavy cream, beating until it reaches a light, spreadable texture.
- Transfer the frosting to a piping bag fitted with a decorative tip for elegant application.
- Craft the blood-like raspberry sauce by combining fresh raspberries, sugar, and lemon juice in a small saucepan.
- Introduce a cornstarch slurry to the raspberry mixture, simmering until the sauce thickens and becomes glossy.
- Optional: Strain the sauce through a fine-mesh sieve to remove seeds and create a smoother consistency.
- Once cooled, pipe the frosting onto the cupcakes in elegant swirls.
- Dramatically drizzle the raspberry sauce over the frosted cupcakes, creating a blood-like effect.
- For an extra theatrical touch, garnish with knife-shaped candies or edible glass shards.
- Serve these spine-chilling cupcakes at a Halloween gathering or horror-themed celebration.
Notes
- Make cupcakes extra moist by not overmixing the batter, which can lead to tough, dense results. Gently fold dry ingredients until just combined.
- Substitute buttermilk with equal parts milk and vinegar or lemon juice if unavailable. Let the mixture sit for 5 minutes to create a similar tangy effect.
- Use gel food coloring for a more vibrant red without thinning the batter. Liquid food coloring can alter the cupcake’s texture and intensity.
- Create gluten-free versions by replacing all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same tender crumb and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Drinks, Cocktails
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 290
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg