Description
These Halloween Red Velvet Cupcakes are fluffy, moist, and rich with a subtle cocoa flavor, perfectly complemented by a light and creamy vanilla ermine frosting. Enhanced with a touch of raspberry or strawberry jam, these festive cupcakes are an ideal treat for Halloween celebrations and red velvet lovers alike.
Ingredients
Scale
Cupcakes
- 1 ¾ cups (199g) cake flour
- 1/4 cup (22g) unsweetened cocoa powder, Dutch processed
- 1 teaspoon fine sea salt
- 1 cup (198g) canola oil
- 1 cup + 2 tablespoons (223g) granulated sugar
- 1 large egg, room temperature
- 1 large egg white
- 2 teaspoons pure vanilla extract
- 2 tablespoons + 2 teaspoons red food color (or 2 teaspoons red gel food color)
- ½ cup + 2 tablespoons (142g) buttermilk, room temperature
- 1 teaspoon baking soda
- 1 ¼ teaspoons apple cider vinegar
Frosting
- 1 batch vanilla ermine frosting
- 2 tablespoons raspberry or strawberry jam
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a muffin tin with 15 cupcake liners to ensure easy removal and tidy presentation.
- Mix Dry Ingredients: In a medium bowl, sift together the cake flour, Dutch-processed cocoa powder, and fine sea salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk the canola oil with granulated sugar until well combined. Add the egg, egg white, and vanilla extract; mix until the batter is smooth and creamy.
- Add Color and Buttermilk: Stir in the red food coloring thoroughly until you achieve a vibrant red color. Then, alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix gently to combine without overmixing.
- Activate Leavening: In a small bowl, mix the baking soda and apple cider vinegar. Quickly fold this mixture into the batter; the reaction will help the cupcakes rise beautifully.
- Fill and Bake: Divide the batter evenly among the lined muffin cups — approximately 15 cupcakes. Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove cupcakes from the oven and transfer to a wire rack. Let cool completely before frosting to prevent melting.
- Prepare Frosting: Make a batch of vanilla ermine frosting according to your preferred recipe or use a prepared one. Incorporate 2 tablespoons of raspberry or strawberry jam into the frosting by gently swirling it through for a fruity accent.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them generously with the jam-infused vanilla ermine frosting using a piping bag or knife.
- Decorate and Serve: Optionally, decorate with Halloween-themed toppers for a festive touch. Serve and enjoy your delicious Halloween Red Velvet Cupcakes!
Notes
- These cupcakes are fluffy, moist, and have a subtle cocoa flavor that pairs perfectly with the light and creamy vanilla ermine frosting.
- Using room temperature ingredients like eggs and buttermilk helps the batter blend smoothly for a tender crumb.
- The apple cider vinegar reacts with baking soda to give the cupcakes their characteristic rise and slight tang, enhancing the red velvet flavor.
- For best results, use Dutch-processed cocoa powder to achieve the true red velvet taste and color.
- The raspberry or strawberry jam in the frosting adds a lovely fruity note that complements the chocolate and creaminess well.
- If you want to make these cupcakes gluten-free, substitute cake flour with an appropriate gluten-free flour blend.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg
