Description
Deliciously spooky red velvet cupcakes with a bloody twist, perfect for Halloween celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup cream cheese frosting
- 1/4 cup raspberry or strawberry sauce (for the ‘bloody’ effect)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Once cooled, frost each cupcake with cream cheese frosting and drizzle raspberry or strawberry sauce on top for a bloody effect.
Notes
- For a richer flavor, let the cupcakes sit overnight before serving.
- Adjust the amount of food coloring to achieve your desired shade of red.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg