About the bake
These red velvet Halloween cupcakes are spooky but delicious! These red velvet cupcakes all have cream cheese frosting however, it's time to get creative when it comes to toppings! For the eyeballs, we used fondant icing. For the shattered glass, we melted down some Fox's Glacier Mints in the oven and then broke them. The guts are just strawberry laces. Creepy tasty!
Method
Step 1:
Preheat the oven to 180'c (160'c, gas mark 4) and line a 12 hole cupcake tin with cupcake cases.
Step 2:
Cream together the butter and sugar until pale and fluffy, then add the beaten eggs one at a time and the vanilla extract, mixing well between each one to ensure that the mixture does not curdle.
Step 3:
Sift in the flour, cocoa and baking powder and carefully fold in until just incorporated. Do not over mix. Then add the red food colour gel and carefully mix until distributed evenly through the batter.
Step 4:
Spoon into the cupcake cases until they are 2/3 full, then place in the oven for 25 minutes or until a skewer comes out clean and the cupcakes are springy to touch.
Step 5:
Remove from the oven, leave to cool and then transfer to a cooling wire to cool completely.
Step 6:
To make the buttercream, beat together the icing sugar, butter and vanilla extract until light and fluffy. Fill a piping bag with a nozzle and pipe the buttercream on top of each cupcake.
Ingredients
For the Cupcakes
- 225g Unsalted butter (softened)
- 3 Medium free range egg(s)
- 225g Billington's Unrefined Golden Caster Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 190g Allinson's Plain White Flour
- 35g Cocoa powder
- 2 tsp Baking powder
- 1 1/2 tsp Red gel food colouring
For the Buttercream
- 500g Silver Spoon Icing Sugar
- 250g Unsalted butter (softened)
- 1 tbsp Nielsen-Massey Vanilla Extract
- 500g Silver Spoon Icing Sugar
Utensils
- 12 cupcake cases
Nutritional Information
per 114g- 627cal Energy
- 35g Fat
- 21g of which Saturates
- 73g Carbohydrates
- 60g of which Sugars
- 4.1g Protein
- 0.27g Salt
Recipe Reviews
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Ingredients
For the Cupcakes
- 225g Unsalted butter (softened)
- 3 Medium free range egg(s)
- 225g Billington's Unrefined Golden Caster Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 190g Allinson's Plain White Flour
- 35g Cocoa powder
- 2 tsp Baking powder
- 1 1/2 tsp Red gel food colouring
For the Buttercream
- 500g Silver Spoon Icing Sugar
- 250g Unsalted butter (softened)
- 1 tbsp Nielsen-Massey Vanilla Extract
- 500g Silver Spoon Icing Sugar
Utensils
- 12 cupcake cases
Nutritional Information
per 114g- 627cal Energy
- 35g Fat
- 21g of which Saturates
- 73g Carbohydrates
- 60g of which Sugars
- 4.1g Protein
- 0.27g Salt