Description
Delicious red velvet cupcakes with a spooky twist, perfect for Halloween celebrations.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup halal buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A splash of milk (if needed for consistency)
- Edible vampire teeth or candy eyes
- Red gel food coloring or raspberry sauce for a blood effect
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until fully combined.
- In a separate bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Whisk until smooth.
- Gradually pour the wet mixture into the dry ingredients. Stir until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
- In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the vanilla extract. Adjust consistency with milk if needed.
- Once the cupcakes have cooled completely, frost them with the cream cheese frosting.
- Decorate with edible vampire teeth or candy eyes and drizzle with red gel food coloring or raspberry sauce.
Notes
Use room temperature ingredients for a smoother batter. Do not overmix to avoid dense cupcakes. Ensure cupcakes are cooled completely before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg