Description
Bloody Cupcakes are a spooky and delicious Halloween treat featuring moist vanilla cupcakes filled with luscious strawberry coulis and topped with creamy vanilla buttercream. The strawberry coulis adds a vibrant ‘bloody’ surprise inside and on top, making these cupcakes both decadent and visually striking for any party.
Ingredients
Scale
Vanilla Cupcakes
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Stick Butter (at room temperature)
- 1/2 Cup + 2 Tablespoons Sugar
- 1 Cup Buttermilk
- 1 Teaspoon Vanilla Extract
- 2 Eggs
Vanilla Buttercream
- 1 cup Unsalted Butter (2 sticks, at room temperature)
- 3 cups Powdered Sugar
- 2 Tablespoons Heavy Cream
- 1/4 Teaspoon Salt
- 1 Teaspoon Pure Vanilla Extract
Strawberry Coulis
- 1 Pint Strawberries (whole, fresh or frozen)
- 2 Tablespoons Sugar
- 2 Tablespoons Water + additional for cooking
- 2 Tablespoons Cornstarch
Instructions
- Prepare Vanilla Cupcakes: Preheat your oven to 375°F and line a 12-cup muffin tin with liners. In a bowl, whisk together flour, baking powder, and salt. In another large mixing bowl, cream butter and sugar on medium-high speed for 3-4 minutes until fluffy. Add eggs one at a time, beating well after each addition. Alternately add the flour mixture and buttermilk in 2-3 additions, starting and ending with the flour mixture, mixing until smooth. Stir in vanilla extract. Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake Cupcakes: Bake in the preheated oven for 16-19 minutes or until a toothpick inserted in the center comes out clean and the cupcakes spring back when touched. Remove from oven and transfer to a cooling rack to cool completely.
- Make Vanilla Buttercream: In a mixer, beat butter and powdered sugar on high speed until fluffy and light, about 3-5 minutes. Gradually add vanilla, salt, and heavy cream while continuing to beat until the buttercream reaches your desired consistency.
- Prepare Strawberry Coulis: In a heavy saucepan over medium heat, combine strawberries, sugar, and 2 tablespoons water. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes until strawberries are tender. Taste and add additional sugar if too tart. In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Stir the cornstarch mixture into the strawberry mixture and cook for a few more minutes until thickened. Remove from heat and allow to cool completely. Blend the mixture with a blender or food processor until smooth.
- Assemble Cupcakes: Once cupcakes are cooled, use a syringe or turkey baster to hollow out the center and fill with strawberry coulis. Pipe or spread vanilla buttercream over the tops. Drizzle additional strawberry coulis on top of the buttercream and garnish by placing syringes filled with coulis on each cupcake for a dramatic effect. Serve and enjoy!
Notes
- Bloody Cupcakes are perfect for Halloween parties, combining classic vanilla flavor with a creative and delicious strawberry surprise.
- Use fresh or frozen strawberries for the coulis depending on availability; just adjust cooking times if needed.
- The syringes filled with coulis create an interactive and fun serving presentation that’s sure to impress guests.
- Ensure cupcakes are fully cooled before filling and frosting to prevent melting and sliding of buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 42 g
- Sodium: 182 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 73 mg
