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Red Velvet Halloween Cupcakes Recipe
These red velvet Halloween cupcakes boast a flavourful, tender sponge, a smooth and delicious cream cheese frosting and a gorily good blood red syrup.
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
cakes and bakes, halloween
Cuisine:
American
Diet:
Vegetarian
Servings:
12
cupcakes
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
Silicone spatula
12-hole nonstick muffin tray
Cupcake cases
Sieve
Piping bag
Star piping nozzle
Small mixing bowl
Ingredients
For the sponges
4
medium free-range eggs
200
g
self-raising white flour (self rising flour)
200
g
white caster sugar (superfine sugar)
200
g
margarine
4
tbsp
whole milk
2
tbsp
cocoa powder (dutch processed)
2
tsp
red gel food colouring
vegetarian if required
For the cream cheese frosting
400
g
icing sugar (powdered sugar)
200
g
slightly salted butter
softened
220
g
full fat cream cheese
chilled
2
tsp
vanilla extract
For the “blood” syrup
50
g
golden syrup
½-1
tsp
red food colouring
Metric
-
Ounces
Instructions
Make the sponges
Preheat the oven to 180C (160C fan).
Line a muffin tray with cupcake cases.
Put the margarine, milk, sugar, flour, cocoa, eggs and food colouring in a large mixing bowl. Beat together until smooth and pale.
Spoon the batter into the cases, sharing evenly between them, and level off.
Bake for approximately 25 minutes until risen and springy on top. Transfer to a wire rack to cool completely.
Make the cream cheese frosting
Put the softened butter in a bowl and whisk until creamy.
Sift in the icing sugar. Add the vanilla extract.
Whisk until very pale, creamy and increased in volume.
Add the chilled cream cheese.
Fold together gently. Don't overwork it as it will loosen. If it looks like it’s starting to loosen, pop in the fridge for 10 minutes to firm up.
Transfer to a piping bag fitted with a star nozzle and pipe swirls on top of the completely cooled cakes.
Make the blood syrup
Put the golden syrup and a drop of food colouring into a small bowl.
Mix, adding more colour if necessary until a translucent blood red is achieved.
Drizzle the syrup over the cupcakes. I added little store bought knife toppers to complete the spooky Halloween look.
Video
Nutrition
Calories:
598
kcal
|
Carbohydrates:
67
g
|
Protein:
6
g
|
Fat:
35
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
111
mg
|
Sodium:
359
mg
|
Potassium:
94
mg
|
Fiber:
1
g
|
Sugar:
54
g
|
Vitamin A:
1347
IU
|
Vitamin C:
1
mg
|
Calcium:
45
mg
|
Iron:
1
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!