Description
Spooky delights come alive with Halloween Red Velvet Cupcakes, marrying rich chocolate undertones and festive spirit. Cream cheese frosting and playful spider web decorations make these treats a frightfully delicious centerpiece for haunting celebrations.
Ingredients
Scale
Main Ingredients:
- 1 2/3 cups (270 grams) all-purpose flour
- 3 eggs
- 3/4 cup (170 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar, packed
Baking and Flavoring Components:
- 1 tablespoon unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2/3 teaspoons red food coloring
Moisture and Creaminess Ingredients:
- 1/2 cup (120 milliliters) sour cream
Instructions
- Prepare the oven environment by heating to 350℉ and readying a 12-cup muffin pan with protective paper liners, lightly coated with cooking spray.
- Combine dry ingredients in a medium mixing vessel: flour, cocoa powder, baking powder, and salt, whisking thoroughly to ensure even distribution.
- In a spacious mixing bowl, cream butter with granulated and brown sugars until the mixture becomes airy and voluminous, creating a light texture.
- Incorporate eggs individually into the sugar-butter mixture, blending meticulously after each addition to maintain a smooth consistency.
- Introduce vanilla extract and sour cream, stirring until the mixture becomes uniform and glossy.
- Infuse the batter with vibrant red food coloring, adjusting the intensity to achieve a dramatic crimson hue characteristic of red velvet.
- Gently fold the dry ingredient mixture into the wet ingredients, mixing minimally to prevent overworking the batter and maintaining a tender crumb.
- Distribute the batter evenly among muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
- Transfer the pan to the preheated oven and bake for 20-25 minutes, monitoring until a inserted toothpick emerges clean and pristine.
- Allow cupcakes to cool completely on a wire rack, ensuring optimal temperature for frosting application.
- Prepare cream cheese frosting by blending cream cheese and butter until silky smooth, then gradually incorporating vanilla, salt, and icing sugar.
- Whip the frosting until it achieves a light, fluffy consistency perfect for decorative piping.
- Create a blood-like drizzle by mixing icing sugar, milk, and red food coloring to achieve a sinister, Halloween-inspired effect.
- Generously frost the cooled cupcakes and embellish with the crimson drizzle, optionally adding decorative knife silhouettes for an extra spooky touch.
Notes
- Select high-quality cocoa powder for deeper, richer chocolate flavor that elevates the cupcake’s taste.
- Use gel food coloring instead of liquid for more vibrant red color without altering batter consistency.
- Room temperature ingredients ensure smoother mixing and better cupcake texture, so remove eggs and butter from refrigerator 30 minutes before baking.
- For gluten-free version, swap all-purpose flour with gluten-free flour blend and add 1 teaspoon xanthan gum to maintain structure.
- Cream cheese frosting works best when ingredients are cold, preventing separation and ensuring smooth, stable consistency.
- Control dripping effect by adjusting red icing’s thickness – thicker icing creates more dramatic “blood” appearance.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg