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Creepy Cupcakes
A sweet addition to the Halloween buffet.
I made some deliciously moist Red Velvet Cupcakes. Red Velvet is a chocolate sponge, slightly sharp with buttermilk, and coloured a vivid red.
Instead of the traditional cream-cheese frosting that usually accompanies red velvet, these cupcakes, sat in pretty purple cases, were frosted with an orange buttercream, and topped with edible green glitter – all the Halloween colours!
Red Velvet Cupcakes
Serves | 12 |
Meal type | Dessert |
Ingredients
- 60g Unsalted Butter
- 150g Caster Sugar
- 1 Egg
- 125ml Buttermilk
- red food colouring
- 1 teaspoon Vanilla Extract
- ½ teaspoon Bicarbonate of Soda
- 125g Plain Flour
- 1 Dessertspoon Cocoa Powder
- 1 teaspoon salt
Directions
1. | Preheat oven to 180 C / Gas mark 4. Line a muffin tin with 12 paper cases. |
2. | Beat the butter and sugar until light, pale and fluffy. |
3. | Mix together the eggs, buttermilk, red food colouring and vanilla. Add to the sugar mixture a little at a time. |
4. | Sift together the bicarb, flour and cocoa powder. Stir in the salt, then add into the mixture. If using a machine, do this but until just until blended. Don't over beat or you will beat out all the air you incorporated. |
5. | Bake for 20-25 minutes until the tops spring back when lightly pressed, or an inserted skewer comes out clean. Cool in the tin set over a wire rack. |
6. | Top with a cream cheese or buttercream frosting |
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