Red Velvet Cupcakes
An easy recipe for Red velvet cupcakes.
Ingredients
Cupcakes
- 80 g unsalted butter room temp
- 170 g regular white sugar
- 2 eggs
- 18 g cocoa powder
- 120 ml sour cream room temp
- 210 g flour
- 2 tsp baking powder
- 1 tsp red food colouring
Buttercream frosting
- 170 g unsalted butter
- 190 g icing sugar
- 1 tsp vanilla extract
Fake blood
- 120 g frozen forest fruit mix
- cornstarch
- a little bit of cold water
Instructions
Red velvet cupcakes
- Preheat the oven to 210°C and prepare a muffin baking tray.
- In a bowl mix butter and sugar until creamy on high-speed.
- Add eggs, and vanilla extract, and mix until well combined. In a bowl mix sour cream and red food colouring for the properly combined red food colouring. Use high-quality food colouring! Add red sour cream to the batter and mix well.
- Add cocoa powder with flour and baking powder. Mix until the flour disappears. Fill the cups until ¾ and bake for 5 minutes. Then decrease the temperature to 180°C and bake for 10-20 minutes (until the toothpick comes out clean).
- Take the cupcakes out of the oven and let cool completely.
Fake blood
- Put frozen forest fruit mix into the pot. Bring it to a boil to get some water out of them. You can use just the liquid or use fruit as well.
- In a bowl mix a little bit of water and cornstarch. Use cold water and a tablespoon of cornstarch and mix with a fork. Pour the liquid into the pot and cook until it thickens. Repeat the process until the fake blood isn't thick enough for cupcakes.
Buttercream frosting
- In a bowl mix butter and icing sugar on high speed. Mix until it has the consistency of the frosting. Add vanilla extract and mix again.
- Take a cupcake, put frosting on it and pour lukewarm fake blood over the cupcake. I sprinkled cupcakes with crumbs.