Description
Bloody Cupcakes are a spooky and delicious Halloween treat featuring moist vanilla cupcakes filled with a luscious strawberry coulis and topped with creamy vanilla buttercream. The vibrant red strawberry filling mimics a blood-like effect, making these cupcakes as visually striking as they are tasty. Perfect for parties or festive celebrations, these cupcakes combine classic flavors with a fun and eerie presentation.
Ingredients
Scale
For the Vanilla Cupcakes
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick butter (at room temperature)
- 1/2 cup + 2 tablespoons sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 eggs
For the Vanilla Buttercream
- 3 cups powdered sugar
- 1 cup unsalted butter (2 sticks, at room temperature)
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
For the Strawberry Coulis
- 1 pint strawberries (whole, fresh or frozen)
- 2 tablespoons sugar
- 2 tablespoons water, plus extra for cooking
- 2 tablespoons cornstarch
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, and salt. Mix well to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugar: In a separate large bowl, beat the butter and sugar on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and well aerated.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
- Combine Wet and Dry Ingredients: Alternate adding the flour mixture and buttermilk to the butter mixture in 2-3 additions, starting and ending with the flour mixture. Mix until just combined.
- Add Vanilla: Stir in the vanilla extract until evenly incorporated.
- Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling about ¾ full. Bake for 16-19 minutes or until the cupcakes spring back when lightly touched.
- Cool Cupcakes: Remove cupcakes from the oven and transfer to a cooling rack. Let them cool completely before filling and frosting.
- Prepare the Buttercream: In a mixer, beat the butter and powdered sugar on high speed until fluffy. Gradually add vanilla extract, salt, and heavy cream, mixing until the frosting reaches a smooth, spreadable consistency.
- Make the Strawberry Coulis: In a heavy saucepan, combine strawberries, sugar, and 2 tablespoons of water. Cook over medium heat, bringing to a boil, then reduce heat and cover to simmer until strawberries are tender, about 8-10 minutes. Adjust sweetness by adding more sugar if needed.
- Thicken Coulis: In a small bowl, dissolve cornstarch in 2 tablespoons of water. Stir this mixture into the strawberry sauce and cook until it thickens. Remove from heat and let cool.
- Blend Coulis: Transfer the cooled strawberry mixture to a blender or food processor and blend until smooth. Chill completely before use.
- Assemble Cupcakes: Using a syringe or turkey baster, create a well in the center of each cooled cupcake and fill with the strawberry coulis.
- Frost the Cupcakes: Pipe or spread the vanilla buttercream generously over the filled cupcakes.
- Decorate: Drizzle or sprinkle some extra strawberry coulis over the frosting and insert syringes filled with coulis on top of the cupcakes for a dramatic blood effect.
- Serve and Enjoy: Serve immediately or refrigerate until ready to enjoy the spooky and delicious bloody cupcakes.
Notes
- These Bloody Cupcakes are perfect for Halloween or any spooky party, offering a clever twist with strawberry coulis ‘blood’ filling to surprise guests.
- Use fresh or frozen strawberries for the coulis; frozen works well when fresh are out of season.
- Be careful not to overmix the batter to keep the cupcakes light and fluffy.
- Allow cupcakes and coulis to cool completely before assembly to avoid melting the buttercream.
- Syringes for decoration add fun and can be filled with extra coulis for guests to squirt.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 42 g
- Sodium: 182 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 73 mg
