Bloody Cupcakes – the perfect Halloween Treat for a party! Vanilla cupcakes with vanilla buttercream filled with strawberry coulis. Decadent and original!
Scary Bloody Cupcakes
Get ready for some gory baking! These bloody cupcakes are not only delicious, they will definitely be the centerpiece for any Halloween party. Kids can inject the cupcake with bloody strawberry coulis for more flavor and fun.
Hey, it’s Halloween! Who says you can’t play with your food? It’s the only Holiday where everything is allowed and these bloody cupcakes will surely be a hit.
My daughters were so surprised and happy when they saw them. The first thing they wanted to do is inject the cupcake some and see how the inside looks.
Very cool huh? The strawberry coulis, vanilla cupcakes, and vanilla buttercream were all made from scratch, but if you don’t have the time, you can certainly buy them already made or just use a box mix. Anything is valid as long as you use the syringes (without the needles) on top.
Halloween is definitely my favorite holiday for cooking because there’s so many possibilities! All you need is a little creativity to create spooky and fun food for kids and adults alike. From witches, to spider, you name it, there’s always something cool to make.
Also, these bloody cupcakes are superb! The cake is moist, the frosting is on point and it pairs perfectly with the fresh strawberry coulis. I made it a little on the tart side so it won’t be so sugary when you take a bite.
Everything is super easy to make and to assemble. You can get your syringes are your local pharmacy of super cheap at Amazon when you click here.
I hope you can try these delicious Bloody Cupcakes at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Stick of Butter at room temperature
- 1/2 Cup + 2 Tablespoons of sugar
- 1 Cup Buttermilk
- 1 Teaspoon Vanilla
- 2 Eggs
- 3 cups Powdered Sugar
- 1 cup unsalted butter (2 sticks) at room temperature
- 2 tablespoons Heavy Cream
- 1/4 Teaspoon Salt
- 1 teaspoons Pure vanilla extract
- 1 Pint Strawberries whole (fresh or frozen)
- 2 Tablespoons Sugar
- 2 Tablespoons Water + plus more for cooking
- 2 Tablespoons Cornstarch
For Vanilla Cupcakes
Preheat Oven to 375 Degrees Fahrenheit
Line a 12 muffin tin with muffin liners
In a bowl place the flour, salt and baking powder. Mix
In another bowl, place the butter and sugar. Mix with a mixer on medium high speed for 3-4 minutes
Add the eggs one at a time and mix well after each addition
Now alternate by adding the buttermilk and flour mixture in 2-3 additions starting and ending with the flour. Mix well
Finally add the vanilla extract
Divide de batter between the muffin tins filling them ¾ of the way
Bake for 16-19 minutes or until springy to the touch
Remove from heat and let the cupcakes cool on a cooling rack
For Vanilla Buttercream
In a mixer, add the butter and sugar and mix on high speed until the mixture becomes fluffy
Add the vanilla, salt and heavy cream slowly until desired consistency is reached
For Strawberry Coulis
In a heavy saucepan, place the strawberries, sugar and 2 tablespoons of water. Cook on medium heat until the mixture starts to boil. Lower the heat
Cover and cook until the strawberries are tender. About 8-10 minutes. Taste for sweetness. If the mixture is too tart add a tablespoon more of sugar
In a small bowl place 2 tablespoons of water and 2 tablespoons of cornstarch. Mix until the cornstarch has dissolved
Pour the cornstarch mixture over the strawberry until the coulis thickens
Remove from heat and let it cool
Place the mixture in the blender or food processor. Blend until smooth
Let it cool completely
Place cooled cupcakes on a rack
With a syringe or a turkey baster, fill the cupcake centers with strawberry coulis
Frost with buttercream
Sprinkle some coulis on top of the buttercream
Fill syringes with coulis and place them on top of the cupcake
Coulis can be made a day in advance and kept in the fridge until ready to use. If the mixture appears to thick, thin it out with a bit of water.
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Maybe next year..my 4 Littles would enjoy these..
So original..thank you for the link too.
You’re very welcome Monique!
Laura Rodriguez says
I love this cupcakes!! you are so talent girl!
Thank you Laura!
I made those. They. looked an tasted good. The only thing I added was a little red dye to the coulis it made the “blood” more real
That’s a great idea Huldrun! Glad you liked them
Are these syringes food safe?
Since they are used to inject liquid into your veins they are food safe