Description
These Bloody Red Velvet Cupcakes are a spooky twist on the classic red velvet cake, perfect for Halloween or any festive occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup cream cheese frosting
- Red gel food coloring (for blood effect)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before frosting.
- Frost with cream cheese frosting and drizzle with red gel food coloring to create a blood effect.
Notes
- For a more intense red color, adjust the amount of red food coloring.
- These cupcakes can be made a day in advance and stored in an airtight container.
- Feel free to use store-bought frosting for convenience.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg