Bloody Cupcakes

Bloody cupcakes are a must at Halloween, though my husband and I disagree how scare these look. I think they look horrific, with “blood” runnind down the sides. He on the other hand think they look adorable, and very tasty. Well, at least he’s right about the tasty part! Cupcakes are always tasty!

The blood is fake of course (like you believed I would use actual blood). It’s a delicious cherry compote, and gives a nice tangy contrast to the sweet vanilla buttercream. If you don’t like buttercream, you can always use a cream cheese frosting, as long as you make it firm enough to pipe.

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Ingredients for 12 cupcakes:

  • 220 grams of all purpose flour
  • 200 grams sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 250 ml soy milk (or other plant based milk)
  • 2 teaspoons vanilla extract/vanilla sugar
  • A little less than 100 ml sunflower oil
  • 1 tablespoon vinegar (I use apple cider vinegar)
  • Red food coloring from Wilton (without E120). This is not a must! Light cupcakes taste just as delicious!

Vanilla Buttercream:

  • 200 grams vegan margarine
  • Approx 400 grams icing sugar
  • 2 teaspoons vanilla extract/vanilla sugar
  • Some soy milk if needed
  • Cherry compote (Cut a small hole in a corner of the bag, and carefully drip the sauce over the buttercream.)

Directions:

Pre heat oven to 180 celsius, and line a muffintray with 12 cupcake liners. I used black ones with sculls on them for Halloween, and they should be available in most grocery stores this time of year.

Mix all the dry ingredients in one bowl, and the wet ones in another. Mix the two together with a handmixer, or by hand, until all lumps are gone. Use a small ladel, or pour the batter from a small jug, into the cupcake liners. Some people use an ice cream scoop, but i think this batter might be to liquid.

Bake the cupcakes in the middle of the oven for about 20-25 minutes. Cool completely before frosting. Make frosting by mixing margarine and icing sugar together until it makes a fluffy cream forms. Add vanilla, and a little milk if it is too compact and thick. Aim for light, fluffy and pipeable! If you add to much milk, just add some more icing sugar!

Use a piping bag with a star tip, and pipe frosting onto cupcakes. Start at the edge, and spiral inwards. I call this the soft serve ice cream-method!

Drizzle over cherry compote, and cool.

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Bloody Halloween Cupcakes
Bloody Halloween Cupcakes

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