Description
Bloody Cupcakes are a spooky and delicious Halloween treat featuring moist vanilla cupcakes filled with a luscious strawberry coulis that resembles blood. Topped with creamy vanilla buttercream and a drizzle of strawberry coulis, these cupcakes combine classic flavors with a fun and festive presentation perfect for parties.
Ingredients
Scale
Vanilla Cupcakes
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Stick of Butter (at room temperature)
- 1/2 Cup + 2 Tablespoons of 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
- Prepare Vanilla Cupcakes: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with liners. In a bowl, combine the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar using a mixer on medium-high for 3-4 minutes until fluffy. Beat in eggs one at a time, mixing well after each addition. Alternately add the buttermilk and flour mixture in 2-3 additions, starting and ending with the flour mixture. Mix in the vanilla extract. Divide the batter evenly among the muffin cups, filling about ¾ full. Bake for 16-19 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool on a wire rack.
- Make Vanilla Buttercream: In a mixer, beat the butter and powdered sugar on high speed until light and fluffy. Gradually add the vanilla extract, salt, and heavy cream, continuing to mix until the desired creamy consistency is achieved.
- Prepare Strawberry Coulis: In a heavy saucepan over medium heat, combine strawberries, sugar, and 2 tablespoons of water. Bring to a boil, then reduce heat to low and cover. Cook for 8-10 minutes until strawberries are tender, tasting and adjusting sugar if needed. In a small bowl, dissolve cornstarch in 2 tablespoons of water, then stir this into the strawberry mixture. Cook until the coulis thickens. Remove from heat and let cool. Blend the mixture until smooth and chill completely.
- Assemble the Cupcakes: Using a syringe or turkey baster, carefully hollow out the center of each cooled cupcake and fill with strawberry coulis. Frost the cupcakes generously with vanilla buttercream. Drizzle additional coulis over the top of the frosting for a ‘bloody’ effect. Optionally, fill syringes with coulis and place them on top of each cupcake for dramatic presentation. Serve and enjoy!
Notes
- Bloody Cupcakes are perfect for Halloween parties, combining classic vanilla flavors with a dramatic strawberry ‘blood’ filling.
- Use fresh or frozen strawberries for the coulis depending on availability.
- You can adjust the sugar in the coulis to taste, especially if strawberries are very tart.
- Frost cupcakes only once they have fully cooled to prevent melting.
- The syringe presentation adds a fun and spooky touch but is optional.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 42 g
- Sodium: 182 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 73 mg
