Halloween is rapidly approaching and butterfingers are totally passe. So how do you make a thematically relevant and bloody good sweet treat for the season? Leave it to our resident gastronomic genius Caroline Mi Li Artiss to figure it out! The answer: Red Velvet Cupcakes. Whether you need a sweet treat to nosh on, or you’re looking for the perfect accompaniment to your next Vampire Diaries viewing party — these decadent darlings are perfect.
Credit: Caroline Mi Li Artiss Photo: Red Velvet Cupcakes
It never ceases to amaze us how effortlessly Caroline can whip up something we’re just dying to sink our fangs... uh... teeth, into!

Ingredients:

Cake mixture:

  • 1 ¾ cups (200 g) cups plain flour
  • ¾ stick (75 g) unsalted butter, softened
  • 1 cup (200 g) caster sugar (i.e., superfine sugar)
  • 2 large eggs, at room temperature
  • 3 tablespoons red food coloring
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ cup (170 ml) buttermilk
  • ¾ teaspoon red wine vinegar
  • ¾ teaspoon baking soda

Icing:
  • 8 oz. (200 g) cream cheese
  • ¾ stick (75 g) unsalted butter, softened and cut into small pieces
  • 1 teaspoon vanilla extract
  • 2 1/2 cups sifted confectioners’ sugar

Blood drizzle:
  • Light corn syrup
  • Red food coloring

You will need:

  • A muffin tray with 12 holes
  • 12 muffin cups
  • An electric cake beater would be handy, or a large bowl and wooden spoon

Preheat oven to 350°F (180°C). Place muffin cups in the muffin tray so they’re ready for later.

To make the cakes:


Start by beating the butter and sugar together in a large bowl with an electric mixture if you have one. If not just use a wooden spoon. Keep beating until the butter has turned a paler shade and is light and fluffy looking. This will take about 5 minutes! Then add the eggs a little bit a time, making sure all the egg is incorporated before you add the next bit.

Next, in a separate bowl, mix together the red food coloring, cocoa powder, and vanilla. If it seems too thick, just add a little more food coloring or water and mix into a smooth paste. Then add it to your batter and beat well.

Next, add the salt to the buttermilk and pour 1/3 of it into the batter. Sift 1/3 of the flour into the batter and mix in gently. Keep adding the buttermilk and flour in thirds until it is all mixed in.

In a small bowl, stir together the baking soda and vinegar, then add it straight away to the batter and mix everything until the batter is smooth.

Now you can fill up your muffin cups and pop them in the oven for 18 to 20 minutes or until cooked. To test it they are cooked, poke a thin skewer through a cake and if it comes out clean (without any gooey batter on it), it’s cooked!

Leave them to cool in the tin for about an hour, then you can take out and leave on a wire rack to cool.

To make the frosting:

Beat the butter and cream cheese together, then add the vanilla and beat. Add the icing sugar a cup at a time and beat until smooth. You can make this icing in advance and keep it in the fridge.  This will also help it to firm up.

To assemble:

Once the cakes have cooled down completely, ice them using a knife. For a just-bitten look, mix some light corn syrup with red food coloring until you get a nice shade of red. Drizzle the “blood” onto each cupcake with a teaspoon.

Enjoy!
Learn how to become a kitchen goddess and spread a bit of cooking love with Caroline MiLi Artiss. Check out her fun, fresh, and easy recipes on her website CarolineMiLiArtiss.com and her YouTube channel. You can also become a fan of hers on Facebook!