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Red Velvet Cupcakes

An easy recipe for Red velvet cupcakes.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 15 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

Red velvet cupcakes
  1. Preheat the oven to 210°C and prepare a muffin baking tray.
  2. In a bowl mix butter and sugar until creamy on high-speed.
  3. 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.
  4. 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).
  5. Take the cupcakes out of the oven and let cool completely.
Fake blood
  1. 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.
  2. 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
  1. 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.
  2. Take a cupcake, put frosting on it and pour lukewarm fake blood over the cupcake. I sprinkled cupcakes with crumbs.