Red Velvet Halloween Cupcakes
Red Velvet Halloween Cupcakes with whipped cream cheese frosting are sure to give all the little ghouls and goblins a sugary fright.
Servings: 24 cupcakes
Calories: 305kcal
Equipment
Ingredients
- 2 1/2 cups flour
- 2 tbsp good quality cocoa powder
- 1 tsp salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 eggs; room temperature
- 1/2 tsp Wilton's red colouring gel
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 tsp baking soda
- 2 tsp white vinegar
FOR THE CREAM CHEESE FROSTING
- 2 oz cream cheese
- 8 oz unsalted butter
- 1 tsp vanilla extract
- 2-3 cups powdered icing sugar
Instructions
- Preheat oven to 350 F. Line two cupcake pans with liners.
- Sift the flour, cocoa and salt together in a medium bowl.
- Using a stand mixer, beat together the sugar and the oil until combined.
- Add eggs one at a time, beating until each is fully mixed in.
- Beat in vanilla and red food colouring gel.
- Reduce the speed to low and add 1/3 of the flour mixture in 3 batches, then half of the buttermilk. Mix well then repeat until the final addition is 1/3 dry flour mixture.
- In a small cup or bowl, combine the baking soda and vinegar. Add mixture to the batter, and mix all together for about 10 minutes.
- Pour batter into cupcake liners, filling each about 3/4 of the way.
- Bake in oven for 10 mins, then turn tray around and bake for another 10-12 minutes, or until a skewer comes out clean. Allow to cool completely before frosting.
FOR THE CREAM CHEESE FROSTING- Beat the softened butter and cream cheese together until they become pale and creamy, about 2-3 minutes.
- Gradually add the icing sugar to taste, 1/2 cup at a time until it reaches your desired consistency. It should be soft enough to pipe from a piping bag yet firm enough to keep its shape.
- Lastly, beat in the vanilla.
Notes
Nutrition
Serving: 1 | Calories: 305kcal | Carbohydrates: 23g | Protein: 3g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 39mg | Sodium: 210mg | Sugar: 13g