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Halloween cupcake.
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4.95 from 20 votes

Bloody Halloween Cupcakes

Bloody Halloween cupcakes are the ultimate scary and fun Halloween party that is moist, fluffy, and also tastes just amazing! Besides its fun design with the edible broken glass and fake blood, it has a super delicious strawberry cheesecake flavor due to the cream cheese frosting and strawberry sauce added as decoration.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 6 Large
Calories: 658kcal
Author: Katalin Nagy

Ingredients

Cupcakes

  • 100 Unsalted butter room temperature
  • 100 g Granulated sugar
  • 1 Egg room temperature
  • 135 g All purpose flour
  • Pinch of salt
  • ½ teaspoon Baking powder
  • 135 ml Whole milk room temperature
  • ½ teaspoon White vinegar
  • ½ teaspoon Baking soda

Fake blood

  • 200 g Strawberry puree fresh or frozen
  • 50 g Granulated sugar might need more or less depends on the sweetness of strawberry
  • 10 g Lemon juice freshly squeezed

Frosting

  • 60 g Mascarpone full fat
  • 40 g Powdered sugar sifted
  • 200 g Cream cheese full fat

Edible glass

  • 125 g Water
  • 170 g Granulated sugar
  • 75 g Glucose syrup

Instructions

Edible glass

  • Start with making the edible glass. Prepare a baking pan with parchment paper
  • Boil sugar, glucose syrup and water until it reaches 150C / 302F then carefully pour it over the prepared baking pan. Let it cool in the fridge for a few hours then break it into smaller pieces

Cupcakes

  • Heat oven to 175 C / 347 F (no fan)
  • With an Electric hand mixer, whip room temperature butter and sugar together until pale and fluffy then beat the egg in
  • Sift flour, salt, and baking powder together, this is the “dry ingredients”, while the room temp milk is your wet ingredient
  • Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time
  • Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes soft for days without the taste of vinegar of course!
  • Spoon the mixture into a Cupcake pan till approx. ¾. This batch makes 6 large cupcakes
  • Bake for 25 min or until a skewer inserted comes out clean then let them cool on Cooling rack

Fake blood

  • Cook the ingredients for about 10 minutes until thickens to a "blood" consistency. After cooking, use a sieve to get a smooth texture. Let it cool before using it

Frosting

  • Whip mascarpone, cream cheese and icing sugar with an Electric hand mixer until smooth and fluffy, about one or two minutes. Once it has reached the right consistency, do not overbeat as it can become runny.

Assembling

  • Once cupcakes cooled to room temperature, make a small hole on each of them and fill them with fake blood (approx. one table spoon per cupcake)
  • Pipe frosting on each cupcakes, I am using Wilton 1M piping nozzle tip
  • Break edible glass and place 2-3 pieces on each cupcakes
  • Use more fake blood on top of the cupcakes
  • Store refrigerated for 2-3 days

Nutrition

Calories: 658kcal | Carbohydrates: 96g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 277mg | Potassium: 171mg | Fiber: 1g | Sugar: 63g | Vitamin A: 1085IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 1mg