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Creepy Bleeding Halloween Cupcakes
Recipe By
Recipe By :
Laura Reigel
Servings :
18
Prep Time
1
hour
hr
Cook Time
30
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
EQUIPMENT
▢
candy thermometer
▢
silpat baking mat
▢
piping bags
(affiliate link)
▢
piping tips
▢
Stand Mixer
(affiliate link)
▢
baking sheets
(affiliate link)
▢
cookie scoops
INGREDIENTS
Chocolate Cupcakes
▢
2
cups
all-purpose flour
▢
2
cups
granulated sugar
▢
2
tsp
baking soda
▢
2
tsp
baking powder
▢
1
cup
unsweetened cocoa powder
▢
1
tsp
kosher salt
(affiliate link)
▢
⅔
cup
unsalted butter
▢
2
cups
water
▢
2
eggs
beaten
▢
2
tsp
vanilla extract
Cream Cheese Frosting
▢
8
ounces
cream cheese
softened to room temp
▢
1
stick
unsalted butter
softened to room temp
▢
4
cups
powdered sugar
▢
1
tsp
vanilla extract
▢
½
tsp
sea salt
▢
¼
cup
heavy cream
add more or less to adjust the consistency of the frosting
Edible Sugar Glass
▢
⅔
cup
sugar
(affiliate link)
superfine, if possible
▢
1 ½
cups
water
Edible Blood
▢
1
tbsp
light corn syrup
OR Lyle's golden syrup
▢
6
tbsp
powdered sugar
▢
1
tsp
red gel food dye
frosting coloring, use more if needed
▢
1
tsp
water
use a little water to thin if needed
Extras
▢
1
jar
Luxardo cherries
(affiliate link)
OR Amarena cherries
INSTRUCTIONS
Cupcakes
Preheat the oven to 350℉.
Mix the dry ingredients in a large bowl. Whisk slightly to blend.
2 cups all-purpose flour,
2 tsp baking soda,
2 tsp baking powder,
1 cup unsweetened cocoa powder,
1 tsp kosher salt,
2 cups granulated sugar
Add the water and butter to a saucepan and bring to a boil.
⅔ cup unsalted butter,
2 cups water
Add the hot liquid to the dry ingredients and mix.
Add the beaten eggs and vanilla.
2 eggs
Portion out into lined cupcake pans. Should make approximately 18 cupcakes.
2 tsp vanilla extract
Bake for 30 minutes. Until wooden stick comes out clean.
Set the cupcakes aside to cool before decorating.
Cream Cheese Frosting
Beat together the cream cheese and butter until slightly fluffy.
8 ounces cream cheese,
1 stick unsalted butter
Add the powdered sugar, 1 cup at a time. Incorporate slowly at first.
4 cups powdered sugar
Add the vanilla and the salt, mix to incorperate.
1 tsp vanilla extract,
½ tsp sea salt
Add the heavy cream, if needed. If the frosting is too thick add heavy cream in a tablespoon at a time.
¼ cup heavy cream
Refrigerate for about an hour before using.
Place the frosting into a piping bag and pipe frosting onto cupcakes. (optional)
Edible Sugar Glass
Add the sugar and water to a saucepan.
⅔ cup sugar,
1 ½ cups water
Using a candy thermometer, bring to boil and then to 300-310℉
Stir occasionally and watch very closely. The sugar syrup's temperature will rise very quickly once it gets over 200℉
When the sugar is heated, quickly pour out onto a non stick surface and the spread with a non-stick, heat-resistant spatula.
Edible Blood
Mix the corn syrup and the red food dye together in a bowl.
1 tbsp light corn syrup,
1 tsp red gel food dye
Add the powdered sugar to thicken the mixture.
6 tbsp powdered sugar
Add more red gel to get a darker color.
1 tsp water
Thin with water if needed.
Decorate The Cupcakes
Core the cupcakes.
Fill each cupcake with a Luxardo cherry and 1 to 2 teaspoons of Luxardo juice from the cherry jar.
1 jar Luxardo cherries
Frost the cupcakes with the cream cheese frosting.
Use a spoon to drizzle the cupcakes with edible blood.
Stab each cupcake with a piece of edible glass.
NUTRITION
Serving:
1
cupcake
|
Calories:
477
kcal
|
Carbohydrates:
78
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
11
g
|
Trans Fat:
0.5
g
|
Cholesterol:
66
mg
|
Sodium:
370
mg
|
Fiber:
2
g
|
Sugar:
63
g
|
Calcium:
55
mg
|
Iron:
2
mg