Blood-Red Velvet Cupcakes Recipe
Do you dare to eat blood-red velvet cupcakes?

Blood-Red Velvet Cupcakes Recipe
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Halloween food is the perfect way to get the kids into the spirit of things. Delight and surprise the kids with these delicious velvet cupcakes dripping with blood. And, if you’re confident making toffee, try our tip for making glass shards for extra fear-factor.

Prep
30 Mins
Cook
15 Mins
Ready In
45 Mins
Serves
12

What you need

  • 115g Mainland Unsalted Butter, softened
  • 175g castor sugar
  • 2 small eggs
  • ½ tsp vanilla extract
  • 150g regular flour
  • 75g self-raising flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 3 tsp cocoa powder
  • 180ml De Winkel Plain Unsweetened Yoghurt
  • 6 Tbsp milk
  • 1 tsp white wine vinegar
  • 2 tsp liquid red food colouring

For the blood jam

  • ½ cup raspberry jam

For the icing

  • 50g Mainland Butter, softened
  • 250g Anchor Cream Cheese, softened
  • 2 cups icing sugar
  • 1 tsp vanilla essence
  • 2-3 Tbsp milk

Here's how it's done

  1. Preheat oven to 180°C and line a 12-hole muffin/cupcake tin with cupcake liners.
  2. Beat the butter and sugar with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg beating well. Add the vanilla extract and beat until combined.
  3. Sift together the flours, salt, baking soda and cocoa powder.
  4. In a separate bowl, mix together the yoghurt, milk and vinegar.
  5. Fold the sifted dry ingredients into the butter mix, a third at a time, alternating with the yoghurt mix until all combined. Stir in the food colouring, then divide the mixture between the cupcake liners.
  6. Bake for 15 minutes until cooked. Cool on a wire rack.
  7. While baking, prepare the jam blood. Put the jam in a small saucepan and heat with 2 tablespoons of water for about 2 minutes, or until the jam is runny. Remove from the heat and leave to cool. Strain through a sieve to remove the seeds.
  8. For the icing, beat the butter and cream cheese together then beat in the icing sugar and enough milk to make a smooth icing. Put in a piping bag fitted with a star nozzle and pipe on cupcakes.
  9. Place the jam blood in a squeezy bottle or small piping bag fitted with a fine nozzle. Drizzle over the cupcakes.

Serving suggestions

Add impact with glass shards. Place half a cup sugar in a saucepan with 2 tablespoons of water and bring to the boil, stirring constantly until the sugar dissolves. Boil for about 5 minutes until the mixture turns glassy and clear – avoid the temptation to stir! Working quickly, pour this evenly over a tray lined with baking paper. Leave 5 minutes to harden and cool, then break into pieces.

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