Bloody Red Velvet Cupcakes

These cupcakes are to die for. Moist classic red velvet cake, fused with tangy vibrant raspberry coulis, and silky smooth whipped cream cheese icing. The combination is spookily delicious. I topped them with edible meat cleavers that I made from sculpting chocolate for an extra deadly creation. 😉🔪

Let’s make the cupcakes! Get out the dry ingredients (flour, cocoa powder, baking soda, sea salt).

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Sift dry ingredients into a mixing bowl, then stir to mix together. Set aside.

Next, in a stand mixer, beat together the sugar and vegetable oil. Then, add in the egg, and beat agin until combined.

In a separate bowl, combine buttermilk, red food coloring, vanilla extract and vinegar. Whisk together until thoroughly combined.

Alternate, adding in half of the dry mixture in to the stand mixer bowl, followed by half of the wet mixer, then repeat, mixing on low speed until combined. Use flat spatula to scrape down the sides to ensure all ingredients are well blended.

Remove bowl from mixer and pour batter into prepared cupcake pan (about ¾ full).

Bake for 20-22 minutes, or until toothpick comes out clean. Let cool in pan for 5 or so minutes, then remove and place on wire rack to allow them to finish cooling completely.

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Now on to the raspberry coulis! In a medium saucepan, add frozen raspberries, sugar, lemon zest, and fresh lemon juice.

If you aren’t a huge sour/tangy fan, cut down on the lemon juice or zest just a touch, or slowly add in the lemon parts after mixture starts to come together, tasting as you go. Cook for 10-15 minutes, until raspberries are fully thawed, sugar is dissolved, and mixture is slightly thick.  Stir frequently to prevent sauce from burning along the sides of the pan.

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After mixture is ready, remove from heat and let cool off slightly, then strain mixture to remove raspberry seeds and chunky zest.

Set aside to cool, or place in fridge until ready to use.

Next, the cream cheese icing! Get out the butter, cream cheese, vanilla extract, sea salt and powdered sugar.

_MG_2097In an electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy.

Add in the powdered sugar, one cup at a time.

After the sugar is completely mixed in, add in the pinch of salt. Beat well until desired consistency is achieved.

Now for the fun part! Assembly!

Once the cupcakes are cooled, use an apple corer (or small cookie cutter, fat end of piping tip or knife) to cut out a small cavity in the center of each cupcake.

Prepare a piping bag with the icing. I used a ziplock bag (cutting off the tip of one end, then shoving through my icing tip) and placed into glass jar for easy filling.

Pipe the icing into the center holes, about ¾ full.

Then, take the raspberry coulis and spoon on top of icing to fill the hole completely.

Top again with the cream cheese icing, piping in a circular motion, making a rosette to cover the hole. Repeat with all cupcakes.

Then, messily drizzle the raspberry coulis on top of the frosting.

Top with homemade meat cleavers for dramatic effect (optional).

Ta-da! To die for cupcakes.

KITCHEN UTENSILS NEEDED:

  • Mixing bowl
  • Wire Whisk
  • Sauce Pan
  • Sifter
  • Measuring Cup & Spoon Set
  • KitchenAid Stand Mixer
  • Rubber Spatula
  • Stoneware Cupcake Pan
  • Cupcake Liners
  • Toothpicks
  • Baking Rack
  • Ziplock bag (or piping bag)
  • Large piping tip

Bloody Red Velvet Cupcakes

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients_MG_2147

For Cupcakes:

    • 1¼ cups all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • 1 Tablespoon unsweetened cocoa powder
    • ¾ cup granulated sugar
    • ¾ cup vegetable oil
    • 1 large egg, room temperature
    • ½ cup buttermilk, room temperature
    • ½ Tablespoon liquid red food coloring
    • 1½ teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar

For Raspberry Collis:

    • 12 ounces frozen raspberries
    • 5 Tablespoons granulated sugar
  • 2½ teaspoons lemon zest

  • 1 teaspoon fresh squeezed lemon juice

For Cream Cheese Icing:

    • ½ cup (1 sticks) unsalted butter, room temperature
    • 8 ounces cream cheese, room temperature
    • 3 cups powdered sugar, sifted
  • a pinch of sea salt

Instructions

Make the Cupcakes:

    1. Preheat the oven to 350F and line a muffin pan with cupcake liners.
    1. Sift together flour, baking powder, cocoa powder and salt into a mixing bowl. Stir to combine, then set aside.
  1. Use a stand mixer to beat together vegetable oil and sugar. Add in the egg, mixing until combined.
  2. In a separate bowl, combine buttermilk, red food coloring, vanilla extract and vinegar. Whisk together until thoroughly combined.
  3. Alternate, adding in half of the dry mixture in to the stand mixer bowl, followed by half of the wet mixer, then repeat, mixing on low speed until combined. Use flat spatula to scrape down the sides to ensure all ingredients are well blended.
  4. Remove bowl from mixer and pour batter into prepared cupcake pan (about ¾ full).
  5. Bake for 20-22 minutes, or until toothpick comes out clean.
  6. Let cool in pan for 5 or so minutes, then remove and place on wire rack to allow them to finish cooling completely.

Make the Raspberry Coulis:

    1. In a medium saucepan, add frozen raspberries, sugar, lemon zest, and fresh lemon juice. Turn on medium heat and cook for 10-15 minutes (until raspberries are fully thawed, sugar is dissolved, and mixture is slightly thick).  Continuously stir to prevent sauce from burning along the sides of the pan.
  1. After mixture is ready, remove from heat and let cool off slightly, then strain mixture to remove raspberry seeds and chunky zest. Set aside to cool, or place in fridge until ready to use.

Make the Cream Cheese Icing:

    1. In an electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy.
    1. Add in the powdered sugar, one cup at a time.
  1. After the sugar is completely mixed in, add in the pinch of salt. Beat well until desired consistency is achieved.

Assemble:

  1. Once the cupcakes are cooled, use an apple corer (or small cookie cutter, fat end of piping tip or knife) to cut out a small cavity in the center of each cupcake.
  2. Prepare a piping bag with the icing, then pipe into the center holes, about ¾ full.
  3. Then, take the raspberry coulis and spoon on top of icing to fill the hole completely.
  4. Top again with the cream cheese icing, piping in a circular motion, making a rosette to cover the hole. Repeat with all cupcakes.
  5.  Then, messily drizzle the raspberry coulis on top of the frosting. Top with homemade meat cleavers for dramatic effect (optional).
  6. Ta-da! To die for cupcakes.

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