Death by Cupcake
So enough with the Fall recipes, let’s get our Halloween on! I love Halloween. It’s fun to dress up and stuff your face with sweets, right?
Not only are these cupcakes scary good because they are loaded with butter and sugar and all things good…they are scary looking!
How can you not love a cupcake that has a knife and blood on it? Come on! Get in the Halloween Spirit.
Wanna see something else really scary? Only proceed if you really want to be frightened!
Told you it was scary! I had my daughter pose for this picture and then using picmonkey transformed it! She was so scared by it she had me swear I would never make her look at it again!
This is a cake recipe from one of my favorite cookbooks, The Back in the Day Bakery. Pies, Scones, Fudge and a savory cobbler all came from this must-have cookbook!
Red Velvet Cupcakes
makes 24 cupcakes
adapted from The Back in the Day Bakery Cookbook
3 c. cake flour
1 t. baking soda
1 1/2 t. Black Onyx Cocoa
8 T. unsalted butter, room temperature
1 c. canola oil
1 3/4 c. sugar (original recipe was 2 c. but at higher altitude I cut back on sugar)
4 extra large eggs (chicken, boo hoo) at room temperature
0.35 ounces red gel paste food color
1 t. white wine vinegar (because I didn’t have any cider vinegar)
1 t. vanilla extract
3/4 c. plain lowfat yogurt and 1/4 c. 2 % milk (in place of 1 c. buttermilk)
Sift the flour, baking soda and cocoa together in a bowl and set aside. Pre-heat the oven to 350 degrees fahrenheit. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil and sugar. Mix for several minutes until well combined and a pale yellow in color. Beat in the eggs, one at a time. Add in the food coloring, vinegar and extract and beat until combined. Then beat in 1/3 of the flour mixture and alternate with the yogurt mixture, ending with the flour. Fill 24 muffin liners about 2/3 full with batter and bake for 15 to 18 minutes or until firm to the touch. Let cool while making the cream cheese frosting.
Cream Cheese Frosting
8 T. unsalted butter, cut into chunks and room temperature
16 oz. cream cheese, cut into chunks and room temperature
1 T. vanilla extract
5 to 6 cups powdered sugar
Cream the butter and cream cheese together with the vanilla. Beat on medium-high speed until fluffy. Add the sugar one cup at a time and beat in completely until a piping consistency is achieved. Pipe generously onto the cupcakes. I used a Wilton 6B tip but didn’t like how the edges didn’t allow the blood to drip freely on the cupcake. I wished I would have used my 1A tip.
Edible Blood
1/4 c. water
1/4 c. honey
red gel paste food color
Combine the honey and water and whisk together until well mixed. Microwave for 3 minutes and let cool to room temperature before adding food coloring to get desired blood color.
I got the little candy meat cleavers at Michael’s. Dig the cleaver into the top of the frosting and then flick and dribble the blood onto the cupcake using a little whisk or equivalent. There is ample edible blood with the recipe to practice your blood splatter patterns.
I took these cupcakes to unsuspecting co-workers. The reactions I got from these cupcakes were priceless! Puts everyone in the Halloween spirit!
October 25, 2015
This entry was posted in baking, cakes, cupcakes, holidays and tagged Cream Cheese Frosting, edible blood, Halloween, Red Velvet Cake, Scary Cupcakes.
