Red Velvet Halloween Cupcakes

  • Total Time

    • Prep Time

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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!


  1. Preheat the oven to 180'c (160'c, gas mark 4) and line a 12 hole cupcake tin with cupcake cases.

  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.

    • 225g Unsalted Butter (Softened)
    • 225g Unrefined Golden Caster Sugar (we like Billington's)
    • 3 Medium Free Range Egg(s)
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  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.

    • 190g Plain White Flour
    • 35g Cocoa Powder
    • 2 tsp Baking Powder
    • 1½ tsp Red Gel Food Colouring
  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.

  5. Remove from the oven, leave to cool and then transfer to a cooling wire to cool completely.

  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. 

    • 500g Icing Sugar (we like Silver Spoon)
    • 250g Unsalted Butter (Softened)
    • 1 tbsp Vanilla Extract (We Like Nielsen Massey)

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