These spooky cupcakes are mini-cupcakes using a mini-muffin tin. This recipe works fine with regular sized cupcakes as well, just increase cooking time until a toothpick stuck in the center of the cupcakes comes out clean.
They are great for a Halloween party or for watching American Horror Story: Hotel (Kathy Bates' glasses are so terrifying).
First sift the flour and add the dry ingredients.
Now mix all the wet ingredients together and then gradually add the dry ingredients to the wet.
Add as much food coloring as you like.
I kind of went crazy.
You know that feeling when you're like, "Am I being watched?"
Scoop the batter into the muffin tins and bake until a toothpick in the center comes out clean.
Cool the cupcakes on a wire rack while you make the frosting.
Once the cupcakes have cooled completely, frost them with an offset spatula and then decorate using red decorative frosting and some sugar knifes I got from Target.
As you can see, this recipe was inspired by this purchase. I love when that happens. As soon as I saw these I was like, "I'm making bloody knife cupcakes!"
I just decided to make mine mini-cupcakes because I wanted the knives to really pop.
(Also those knives are pretty hard, they're like solid sugar so they are more like a hard candy you suck on. Just a warning because I had a rude awakening the first time I tried to bite into one a little to excitedly.)
Draw an irregular star shape on top of the frosting so it looks like a blood stain.
Finally, stab a sugar knife into the blood stain and scream bloody murder while you do it.
¼ cup vegetable oil
splash of vanilla extract
1 ½ cups cake flour, sifted
1 cup sugar
1 ½ cups milk
red food coloring, as needed
1. Combine egg, oil and vanilla in a bowl and whisk.
2. Add sugar and combine.
3. Alternate between adding the milk and flour until combined.
4. Add food coloring till desired color is reached.
5. Bake in a mini muffin tin at 350F for 10 minutes or until toothpick in center of cakes comes out clean.
6. Allow to cool completely before frosting.
CREAM CHEESE FROSTING
1 stick softened butter
1 (8 oz) package cream cheese
about 1-2 cups powdered sugar, depending how sweet you like it
splash of vanilla extract
milk, as needed
1. Cream butter and cheese in mixer with palate attachment.
2. Add powdered sugar (gradually) and vanilla extract.
3. Once combined, you can add milk if needed for desired consistency. Not too runny or thick, you want to be able to frost it and have it hold its shape.
4. Using a red frosting with a fine tip, draw a scraggly blood stain on top of the cupcake, no need to be precise it’s a blood stain.
5. Add mini sugar knifes in the center of the blood stain, as pictured.