I just love all of the Halloween baking creations that fellow bloggers and people on Pinterest create. I love seeing how creative people are and what unique recipes or ideas they are coming up with next 🙂
No matter how bad my day is sometimes, it always gets better when I come home where I’m able to bake, cook, create, and do nothing but be blissfully unaware of my surroundings and concentrate on what I love to do. I hope you all get the same happiness from the reasons you blog 🙂
Back to cupcakes… I was inspired today by all of the great Halloween cupcakes. I wanted to make a slightly spooky cupcake, with blood of course. Last year I made “Knife Stabbed Cupcakes” and they were awesome! (see picture below). I think these bloody mummy cupcakes are really fun. I will be on the lookout for an over the top Halloween cupcake next year!
It’s officially that time…..Happy Halloween! Be safe and enjoy all your delicious treats!
These are my Halloween cupcakes I made last year. They are also red velvet because they were “Knife Stabbed Cupcakes” and therefore the insides needed to be red 🙂 I love baking for themes!
Below are directions for this years cupcake 🙂 Feel free to use a cake box mix if it’s easier 🙂
Ingredients for Cupcake
1 cup cake flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
2/3 cup vegetable oil
3/4 granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons red food coloring
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar
Ingredients for Cream Cheese Frosting
8 oz cream cheese, room temp
2 tablespoons vegetable shortening
3 tablespoons butter, room temp
1 pound confectioners’ sugar (about 3 ¾ cups), sifted
2 teaspoons clear vanilla extract*
Directions or Cupcakes
1. Preheat oven to 350 degrees. Fill pan with 12 cupcake liners
2. Sift together cake flour, cocoa powder and salt.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.
4. Turn mixer down to the lowest speed, add vanilla then slowly add in the food coloring. Note:If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade.
5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.
6. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for about 10 seconds.
7. Using a medium scoop (about 3 tablespoons), divide batter among between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.
Directions for Cream Cheese Frosting
1. In a the bowl of a stand mixer, use fitted paddle attachment and cream together cream cheese, shortening, and butter until well combined.
2. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
To decorate, I filled a piping bag with frosting and used a basket weave tip. I glided the tip back and forth to create his wrapping. I then attached his eyes and dropped a few red food coloring drops on each cupcake.