Bloody Cupcakes

Bloody Cupcakes - the perfect Halloween Treat for a party! Vanilla cupcakes with vanilla buttercream filled with strawberry coulis. Decadent and original!

Course Dessert

Cuisine American

Keyword bloody cupcakes, halloween cupcakes, halloween recipes, kid friendly food

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 420kcal

Author Tiffany Bendayan

Ingredients

For Vanilla Cupcakes

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

For Vanilla Buttercream

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

For Strawberry Coulis

1 Pint Strawberries whole (fresh or frozen)
2 Tablespoons Sugar
2 Tablespoons Water + plus more for cooking
2 Tablespoons Cornstarch

US Customary - Metric

Instructions

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
Assembly
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
Enjoy!

Notes

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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