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. Finished with a drizzle of strawberry coulis and fun syringes filled with more coulis for a gory effect, these cupcakes are perfect for parties and festive occasions.
Ingredients
Scale
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
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
Strawberry Coulis
- 1 Pint Strawberries (whole, fresh or frozen)
- 2 Tablespoons Sugar
- 2 Tablespoons Water + extra for cooking
- 2 Tablespoons Cornstarch
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer on medium-high speed to beat the butter and sugar together for 3-4 minutes until light and fluffy.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate fully.
- Combine Wet and Dry Ingredients: Alternately add the buttermilk and the flour mixture to the batter in 2-3 additions, beginning and ending with the flour. Mix after each addition until smooth.
- Add Vanilla: Stir in the vanilla extract until well combined.
- Fill Muffin Tins and Bake: Divide the batter evenly among the muffin liners, filling each about ¾ full. Bake for 16-19 minutes or until the cupcakes are springy to the touch and a toothpick inserted comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before decorating.
- Make Vanilla Buttercream: In a mixer, beat the butter and powdered sugar on high speed until the mixture is fluffy and smooth. Gradually add vanilla extract, salt, and heavy cream, mixing until you reach your desired frosting consistency.
- Prepare Strawberry Coulis: In a heavy saucepan over medium heat, combine the strawberries, sugar, and 2 tablespoons water. Bring to a boil, then reduce heat and cover, cooking until the strawberries are tender, about 8-10 minutes. Taste and add more sugar if too tart.
- Thicken Coulis: In a small bowl, dissolve cornstarch in 2 tablespoons water. Stir this mixture into the strawberry pot and cook until thickened. Remove from heat and let cool.
- Blend Coulis: Transfer the cooled strawberry mixture to a blender or food processor and puree until smooth. Allow to cool completely.
- Assemble Cupcakes: Using a syringe or turkey baster, hollow out the center of each cooled cupcake and fill with strawberry coulis. Pipe or spread vanilla buttercream on top.
- Garnish: Drizzle additional strawberry coulis over the buttercream and place syringes filled with coulis on top of the cupcakes for a bloody effect.
- Serve: Enjoy these decadent and festive Bloody Cupcakes immediately or store in the refrigerator until ready to serve.
Notes
- Bloody Cupcakes are the perfect Halloween treat with their dramatic strawberry filling and juicy coulis creating a fun, spooky effect.
- Use fresh or frozen strawberries for the coulis depending on availability.
- Make sure cupcakes are completely cooled before filling and frosting to avoid melting the buttercream.
- Syringes for decoration can be found at party supply stores or online and add a fun gory touch.
- Store cupcakes in the refrigerator if not consuming right away, preferably in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 42 g
- Sodium: 182 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 73 mg
