Halloween Bloody Red Velvet Cupcakes

These Halloween Bloody Red Velvet Cupcakes are a delectable and macabre dessert to share at Halloween parties!

Most Halloween party desserts are all about the presentation. These Bloody Red Velvet Cupcakes are a hauntingly beautiful dessert that not only tastes amazing, but will make an impression at your party. The red velvet cupcake is topped a homemade raspberry coulis "blood" dripping down the decadent swirl of cream cheese frosting, creating a macabre masterpiece!

Mix up the red velvet cupcake batter according to recipe below. Use a large scoop to fill cupcake liners about ¾ full and bake for about 20 minutes.

While the cupcakes are baking, make a homemade raspberry coulis to use as "blood" on the cupcakes. It's so simple, and it tastes delicious! If you would like to skip this step, you can use a strawberry or raspberry dessert sauce, jam, or a blood red glaze or icing.

Combine the coulis ingredients in a saucepan, and simmer over low heat until the mixture is slightly thickened. Strain the coulis mixture over a small bowl to remove the seeds and to give the mixture a smooth texture. Allow the mixture to cool, and then store coulis in the fridge until ready to use.

Let the cupcakes cool in the pan for 5-10 minutes. Carefully remove the cupcakes to cool completely on a wire rack.

Place each cupcake into a second paper liner. This will make for a cleaner experience while decorating, serving, and enjoying the cupcakes.

Whip up the cream cheese frosting (literally and figuratively). Scoop the frosting into a piping bag with a large star decorating tip. Pipe a generous swirl of frosting on the top of each cupcake.

Drizzle the top of each cupcake with chilled raspberry coulis. Allow it to drip down the cupcake, looking like blood. It's okay that it drips into the second liner - that's what it's there for.

Like revenge, these cupcakes are best served cold. I would recommend serving them right after decorating, but the cupcakes can be stored in an airtight container for up to three days.

Halloween Bloody Red Velvet Cupcakes

Servings: 12-14 cupcakes

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Red Velvet Cupcake Ingredients:

• 1 ¼ cup flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 Tablespoon cocoa powder
• ¾ cup sugar
• ¾ cup oil
• 1 egg
• ½ cup buttermilk
• ½ Tablespoon liquid red food coloring
• 1 teaspoon vanilla
• 1 teaspoon vinegar

Red Velvet Cupcake Directions:

1. Preheat the oven to 350º F. Line a cupcake pan with paper liners and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, salt and baking soda.
3. In the bowl of a stand mixer, combine the sugar, egg and oil.
4. In another medium bowl, whisk together buttermilk, vanilla, food coloring, and vinegar.
5. Add the red buttermilk mixture to the bowl of the stand mixer and combine well.
6. Pour the dry ingredients into the bowl and mix well. Scrape the sides and mix again.
7. Divide the batter evenly among the cupcake liners (about ¼ cup each), filling approximately ⅔ full.
8. Bake cupcakes in preheated oven for 18-20 minutes or until an inserted toothpick comes out clean.
9. Allow the cupcakes to cool completely before decorating.

Raspberry Coulis (Blood) Ingredients:

• 12 oz fresh raspberries
• ½ cup sugar
• 2 teaspoon lemon juice
• Zest from one lemon

Raspberry Coulis (Blood) Directions:

1. In a saucepan, combine the raspberries, lemon juice, sugar and lemon zest.
2. Simmer over low heat for about 20 minutes or until slightly thickened.
3. Pour through a strainer into a small bowl and allow to cool.
4. Store coulis in the fridge until ready to use.

Cream Cheese Buttercream Frosting Ingredients:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2-3 Tablespoon milk (if needed)

Cream Cheese Buttercream Frosting Directions:

1. Using a standing mixer with a paddle attachment, combine the softened butter, cream cheese, vanilla and salt. Cream until smooth.
2. Add in the powdered sugar and mix on slow speed until combined. If the mixture looks dry, add in one tablespoon of milk. Whip on high speed for a minute.
3. Transfer the frosting to a piping bag fitted with a large star decorating tip.

Bloody Red Velvet Cupcake Decorating Directions:

1. Place each of the cooled cupcakes into a second cupcake liner.
2. Pipe a swirl of frosting on the top of each cupcake.
3. Drizzle a spoonful of chilled coulis over the frosting, allowing it to drip down the sides.

Tips: 

• Storage: Refrigerate cupcakes in an airtight container for up to 3 days.
• Freeze: Cupcakes can be frozen for up to 3 months! Be sure that the cupcakes are completely cool, unfrosted, and are wrapped well in plastic wrap, and then placed in a freezer bag. Before frosting and serving, thaw cupcakes in the fridge overnight or for a couple of hours at room temperature.

These Halloween Bloody Red Velvet Cupcakes are a delectable and macabre dessert to share at Halloween parties, and I hope you try them for yourself! If sprinkles were added, that would take these cupcakes from ghastly to gleeful as a festive Christmas dessert idea. If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

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