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  • Writer's pictureLisa Nell

Halloween Red Velvet Cupcakes

Who doesn't love a themed cupcake! These red velvet flavoured ones are my favourite. I have so much fun making these cupcakes!

Ingredients:

For the red velvet cupcakes

235g Self-Raising Flour

15g Cocoa Powder

230g Caster Sugar

3/4 Tsp Salt

270g Unsalted Butter (softened)

4 Large Eggs

3 Tbsp Buttermilk

1 Tsp Red Velvet Emulsion

1 Tsp Vanilla

3/4 Tsp Bicarbonate of Soda + 1.5 Tsp Cider Vinegar

For the Cream Cheese Frosting

150g Unsalted Butter (softened)

240g Full-Fat Cream Cheese

350g Icing Sugar (sieved)

For the Meringue Bones

1 Large Egg White

70g Caster Sugar

1 Tsp Vanilla

For the 'Blood'

200g Raspberries

1 Tbsp Icing Sugar

2 Tsp Lemon Juice


How I make my Halloween Cupcakes:

  1. First, make the cupcakes. Preheat your oven to 170ºC Fan and line two muffin tins with cupcake cases.

  2. Sift and mix together the flour, cocoa powder, caster sugar and salt.

  3. In a separate bowl, mix together the butter and eggs before adding to the flour mixture.

  4. In another bowl, mix together the buttermilk, red velvet emulsion and vanilla. Pour into the flour mixture while you have your mixer going so it blends in right away.

  5. Then, working quickly, mix together the bicarb and vinegar - it will froth - and again, add to the flour mixture while you have the mixer running.

  6. Divide the batter equally into the cupcake cases and bake for 20-22 minutest depending on your oven.

  7. Next, make the meringue bones. First, line two baking trays with parchment.

  8. Put the egg white into a large metal bowl and beat with a whisk, starting slow and gradually increasing to a high speed. Whisk until stiff peaks form.

  9. Then, add in the caster sugar 1 tbsp at a time, whisking after each addition back to stiff peak stage. Make sure the sugar is fully incorporated and the meringue looks smooth and glossy. Finally, add in the vanilla and mix back to a soft peak.

  10. Next, spoon the mixture into a piping bag with a 3mm nozzle.

  11. At this point your cupcakes might be ready baked. Remove them from the oven and set aside to cool. Turn your oven down to 110ºC Fan.

  12. Pipe bone shapes onto your lined baking trays. To do this start by piping a V shape, followed by a straight line and a V shape at the other end. You can make your bones as long as you like! Bake for 45 minutes. Remove from oven and leave to cool.

  13. Now make your raspberry blood by placing the raspberries, icing sugar and lemon juice in a mixer and blending to a puree. To make sure you get a smooth sauce, put the mixture through a sieve. Then transfer to a piping bag with a tiny nozzle on the end.

  14. Finally, make your frosting by whisking your butter until soft and fluffy. Then add in the sieved icing sugar and mx until smooth. Lastly folding the cream cheese carefully with a spoon and be careful to not over-mix.

  15. You're now ready to assemble your cupcakes.

  16. I like to pipe the frosting on top of the cupcake, then place two bones on top along with a drizzle of blood. Feel free to get creative - you may wish to break up the bones or add in some glass shards.

Notes:

  1. I like to use a Red Velvet Emulsion in my cupcakes, rather than just red food colouring like most recipes. I think this gives an authentic red velvet flavour to the cupcake and looks beautiful. I use the Lorann Red Velvet Emulsion.

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