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Red Velvet Bloody CupcakesRed Velvet Bloody Cupcakes
Red Velvet Bloody Cupcakes
Red Velvet Bloody Cupcakes
Lili Forberg
Lili Forberg
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Recipe - Bunclody - O'Reilly's
Red Velvet Bloody Cupcakes
Red Velvet Bloody Cupcakes
Prep Time15 Minutes
Servings10
Cook Time15 Minutes
Ingredients
30 g Icing Sugar
3 tbsp Milk
2 tsp Red Food Colouring
300 g Cream Cheese
150 g Icing Sugar
150 g Unsalted Butter
1 tsp Vanilla Extract
120 ml Buttermilk
150 g Caster Sugar
1 tbsp Cocoa Powder
2 medium Eggs
1 tbsp Red Food Colouring
190 g Self-Raising Flour
50 g Unsalted Butter , room temperature
1 tsp Vanilla Extract
50 ml Vegetable Oil
Directions
  1. Preheat fan oven to 180°C. Start with the cupcakes, cream the butter and sugar until light and fluffy. Beat in the eggs, vanilla, buttermilk and oil until well combined and mix in the food colouring until your mixture is deep red.
  2. Fold in the flour and cocoa powder until combined. Divide evenly between 12 muffin cases.
  3. Bake at 180° for 15 to 20 minutes or until golden and springy to the touch.
  4. Whilst the cupcakes are baking make the frosting; mix all ingredients with a hand mixer until light and fluffy. When the cupcakes have cooled, use a piping bag or a plastic bag with the tip cut off to evenly decorate the cupcakes.
  5. For the ‘blood’ drizzle mix the ingredients until you get a deep red colour and drizzle the cupcakes. Decorate with edible Halloween decorations.
15 minutes
Prep Time
15 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
30 g Icing Sugar
SuperValu Icing Sugar (500 g)
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
3 tbsp Milk
SuperValu Fresh Milk (1 L)
SuperValu Fresh Milk (1 L)
€1.15€1.15/l
2 tsp Red Food Colouring
Goodall's Red Food Colouring (25 ml)
Goodall's Red Food Colouring (25 ml)
€1.60€0.06/ml
300 g Cream Cheese
Philadelphia Ff Reg (280 g)
Philadelphia Ff Reg (280 g)
€4.00€14.29/kg
150 g Icing Sugar
SuperValu Icing Sugar (500 g)
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
150 g Unsalted Butter
SuperValu Irish Unsalted Butter (227 g)
SuperValu Irish Unsalted Butter (227 g)
€2.19€9.65/kg
1 tsp Vanilla Extract
Not Available
120 ml Buttermilk
SuperValu Buttermilk (1 L)
SuperValu Buttermilk (1 L)
€1.10€1.10/l
150 g Caster Sugar
SuperValu Caster Sugar (500 g)
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
1 tbsp Cocoa Powder
Cadbury Bournville Cocoa (250 g)
Cadbury Bournville Cocoa (250 g)
€5.59€22.36/kg
2 medium Eggs
SuperValu Free Range Large Eggs (6 Piece)
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
1 tbsp Red Food Colouring
Goodall's Red Food Colouring (25 ml)
Goodall's Red Food Colouring (25 ml)
€1.60€0.06/ml
190 g Self-Raising Flour
Daily Basics Self Raising Flour (2 kg)
Daily Basics Self Raising Flour (2 kg)
€1.59€0.80/kg
50 g Unsalted Butter , room temperature
SuperValu Irish Unsalted Butter (227 g)
SuperValu Irish Unsalted Butter (227 g)
€2.19€9.65/kg
1 tsp Vanilla Extract
Not Available
50 ml Vegetable Oil
SuperValu Vegetable Oil (1 L)
SuperValu Vegetable Oil (1 L)
€1.75€1.75/l

Directions

  1. Preheat fan oven to 180°C. Start with the cupcakes, cream the butter and sugar until light and fluffy. Beat in the eggs, vanilla, buttermilk and oil until well combined and mix in the food colouring until your mixture is deep red.
  2. Fold in the flour and cocoa powder until combined. Divide evenly between 12 muffin cases.
  3. Bake at 180° for 15 to 20 minutes or until golden and springy to the touch.
  4. Whilst the cupcakes are baking make the frosting; mix all ingredients with a hand mixer until light and fluffy. When the cupcakes have cooled, use a piping bag or a plastic bag with the tip cut off to evenly decorate the cupcakes.
  5. For the ‘blood’ drizzle mix the ingredients until you get a deep red colour and drizzle the cupcakes. Decorate with edible Halloween decorations.