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 mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 6 Large
Calories: 658kcal
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
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
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
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