Red Velvet Halloween Cupcakes
2 Reviews
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!
Ingredients
For the Cupcakes
- 225gUnsalted butter (softened)
- 3Medium free range egg(s)
- 225gBillington's Unrefined Golden Caster Sugar
- 1 tspNielsen-Massey Vanilla Extract
- 190gAllinson's Plain White Flour
- 35gCocoa powder
- 2 tspBaking powder
- 1 1/2 tspRed gel food colouring
For the Buttercream
- 500gSilver Spoon Icing Sugar
- 250gUnsalted butter (softened)
- 1 tbspNielsen-Massey Vanilla Extract
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.
Ingredients for this step
- 225gUnsalted butter (softened)
- 225gBillington's Unrefined Golden Caster Sugar
- 3Medium free range egg(s)
- 1 tbspNielsen-Massey Vanilla Extract
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.
Ingredients for this step
- 190gAllinson's Plain White Flour
- 35gCocoa powder
- 2 tspBaking powder
- 1 1/2 tspRed gel food colouring
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 this step
- 500gSilver Spoon Icing Sugar
- 250gUnsalted butter (softened)
- 1 tbspNielsen-Massey Vanilla Extract