Description
Bloody red velvet cupcakes deliver a sinister twist on classic desserts. Horror-inspired baking combines crimson cake with cream cheese frosting, creating a Halloween treat perfect for spine-chilling celebrations.
Ingredients
Scale
- 1 large egg
- 1.25 cups (150 g) all-purpose flour
- 1 cup (227 g) unsalted butter, softened
- 0.75 cup (150 g) granulated sugar
- 0.5 cup (120 ml) buttermilk
- 0.5 cup (75 g) fresh or frozen raspberries
- 2.5 cups (300 g) powdered sugar
- 2 tbsps cocoa powder
- 2 tbsps sugar
- 2 tbsps heavy cream (or milk)
- 1.5 tsps vanilla extract
- 1 tbsp red food coloring
- 1 tbsp white vinegar
- 1 tbsp cornstarch mixed with 1 tbsp water
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 tsp lemon juice
Instructions
- Dry Mixture Preparation: Meticulously sift flour, cocoa powder, baking soda, and salt in a medium bowl, ensuring a uniform, lump-free dry foundation.
- Butter Transformation: Whip softened butter and granulated sugar until the mixture becomes ethereally light and voluminous, using an electric mixer for precision.
- Liquid Integration: Emulsify egg and vanilla extract into the butter mixture, creating a seamless, glossy emulsion that forms the cupcake’s flavor base.
- Color and Moisture Infusion: Blend buttermilk, vibrant food coloring, and white vinegar into the wet ingredients, developing a rich crimson hue throughout the batter.
- Batter Harmony: Delicately fold dry ingredients into the liquid mixture, employing gentle strokes to preserve the cupcake’s tender, delicate crumb.
- Thermal Preparation: Calibrate oven to 350°F (175°C), positioning the rack centrally for optimal heat circulation.
- Cupcake Assembly: Arrange decorative liners in a standard muffin tin, distributing batter evenly to ensure uniform baking and consistent size.
- Baking Ritual: Bake for 18-22 minutes, executing a mid-bake rotation to guarantee even heat distribution and perfect texture.
- Cooling Technique: Transfer cupcakes to a wire rack, allowing complete cooling before initiating frosting application.
- Frosting Artistry: Whip butter until creamy, gradually introducing powdered sugar to create a silky, cloud-like frosting with impeccable texture.
- Flavor Enhancement: Integrate vanilla extract and heavy cream into the frosting, beating until the mixture reaches a luxurious, spreadable consistency.
- Raspberry Sauce Crafting: Simmer fresh raspberries, sugar, and lemon juice, incorporating a cornstarch slurry to develop a glossy, blood-like sauce.
- Decorative Finale: Pipe frosting in elegant swirls, dramatically drizzling the raspberry sauce to create a spine-chilling visual effect.
- Theatrical Garnish: Adorn with knife-shaped candies or edible glass shards for a horror-themed presentation that promises to mesmerize guests.
Notes
- Prevent Overmixing: Gently fold dry ingredients into wet ingredients using minimal strokes to maintain a light, tender cupcake texture without developing tough gluten networks.
- Color Intensity Tip: Use gel food coloring instead of liquid for more vibrant red color without altering batter consistency, ensuring a deep crimson appearance without watering down the mixture.
- Moisture Lock Strategy: Allow cupcakes to cool completely on a wire rack to prevent condensation, which can make the bottom soggy and compromise the delicate crumb structure.
- Raspberry Sauce Precision: Simmer sauce on low heat and stir consistently to avoid burning, using a cornstarch slurry to achieve the perfect glossy, blood-like consistency without excessive thickness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Drinks, Cocktails
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 320
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg