by Donovan Eniram
In the spirit of Halloween, why not whip up some spooky-themed desserts? These Bloody Velvet cupcakes have just the right amount of chocolate, creamy buttercream, those crunchy yet chewy shards, and, of course, some delectable edible blood. In addition to the recipe, some tips and tricks are included below to ensure the success of your baking adventure. Now, this is somewhat of a long process and younger bakers are advised to work under the supervision of an adult, but the end result is worth it. I strongly suggest making the sugar glass first as it will take the longest to make, but other than that let's get baking.
Bloody Velvet Cupcakes
Yields: 30 cupcakes
Total Prep and Bake Time: 4 hours
Red Velvet Cupcakes
2 ½ cups flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup sour cream
½ cup milk
Red food coloring
2 tsp vanilla extract
Recipe Reference: Red Velvet Cupcakes
This is one of my favorite red velvet recipes. It's rich and moist and chocolatey, of course. Usually, when I make this recipe, I don’t run into too much trouble.. That being said, I did have to replace red food coloring with red food gel. The difference really is just the amount you use, so I still suggest using the red food dye.
After the batter is finished, I use red cupcake liners to tie in with the velvet theme. It's a cute extra detail, but any liner will work
While the cupcakes are baking, I start making a simple syrup. This is a trick I use to keep cupcakes moist. Take a mug and fill it with ¼ cup of white sugar and 1 cup of water and microwave for 30 seconds. Then stir till it's fully dissolved. After that, use a brush or a spoon to spread it over the tops of the cupcakes. Do this right after the cupcakes come out of the oven to keep them from drying out. Then, being careful not to burn yourself, remove the cupcakes out of the tin and put them on a drying rack so they won't continue to bake.
Vanilla Buttercream
3 cups powdered sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tbsp whipping cream
Recipe Reference: Quick Vanilla Buttercream
Depending on how thick you want the buttercream to be, add more or less powdered sugar as desired. I went for a thicker buttercream to make sure it could support the shards, but that's just my own person adjustment. Though, I do advise refrigerating the buttercream before applying it directly to the cupcakes to avoid the chance of it melting.
Sugar Glass
2 cups white granulated sugar
2 cups corn syrup
½ to 1 cup of water
Pinch of cream of tartar
Recipe Reference: Edible Sugar Glass
This is the longest part of the process and can be more difficult to accomplish. The cooking portion is relatively easy, but stirring the sugar to a boil does feel like forever.
I personally own a candy thermometer which tells me when the sugar is ready, but the ice water option works as well. This option requires you to carefully take a spoon full of the mixture and pour it into ice water. If it creates stringy sheets, it’s ready to go!
Now, boiling sugar is extremely hot so be careful pouring the sugar on the sheet or simply ask someone else to do it for you (younger bakers, I advise getting assistance from an adult). Make sure to spread it evenly and let it set for a few hours. Keep in a cool, dry place to avoid having it melt. Again I would do this first so you can get everything else made while it's setting.
Edible 'Blood'
½ cup light corn syrup
2-3 drops red gel color
1 ½ tbsp cocoa powder
1 ½ tbsp cornstarch
Recipe Reference: Edible Fake Blood
This is the simplest part of the process, as all you need to do is to mix the ingredients together. I did make mine a little thicker, adding some extra cocoa powder and gel color to make sure it wouldn't run off the cupcakes.
Now if you're feeling a little lazy or just not a great baker, there's always an easier way. You can always use a box mix and canned frosting, no judgment here. However, I do suggest replacing the water with 1 cup of milk and whipping the canned frosting with ¾ cup of powdered sugar. You can also melt clear rock candy in the oven, or, of course, you can just buy edible fake blood. All options work, but you will still need red velvet cupcakes, buttercream, sugar glass, and edible fake blood.
Now it's time to get decorating.
For these cupcakes, you’ll want to get everything ready and prepared before you actually start the decorating process. First, ready your piping bag and use a large star tip. Fill the bag about ¾ of the way and twist the end shut. Get your cupcake and start piping in a spiral motion, starting wide at the base and a point at the top. You want to make sure to get a big enough spiral to cover the top of the cupcake but not using too much buttercream.
If you don't have piping bags or tips, just add a dollop of buttercream on the top and try to swirl it into a spiral. Repeat this process till all cupcakes have been frosted. When you’re done, set them aside in a cool place while you prepare your sugar shards.
Take out your sheet of sugar glass and get something sharp or blunt. Use that object to stab at the sheet, and it will shatter. Try to keep the shards big and thick so they can be seen on the cupcake. Avoid putting tiny shards on the cupcakes; they can be a choking hazard. The glass may be sticky, so try keeping the shards from clumping together. Then, using a spatula, pull the shards apart and lay them out.
Now with the cupcakes, buttercream, and shards made, it's time to put them together. Taking three to four shards at a time, push them into the cupcake with the point going into the cupcake and the flatter ends up. Make sure to have them closer to the center of the cupcake so they won’t sag down. Try to space them out a little, but other than that, place them how you please.
Once this process is done with all the cupcakes, it's time for some blood. Taking your fake blood, put it in a squeeze bottle (or just a plastic bag with a small whole in it) and set it to the side. Then, take some additional red food coloring and pour it on a flat surface. Using a brush, splatter the food coloring on top of the cupcake. This is not for the drip effect. You want to create a realistic splatter of blood on the buttercream and shards so it has the streak effect.
Then, using the fake blood you set aside, it's time to create the dripping effect. On the tops of each shard, you want to place just enough blood so it drips down the sides. Then, pour some blood on the base of the shards so it pools a little on the butter cream. Don't use too much blood so you can't see the cupcake anymore, but don’t use too little where you see too much white
Once you have done this for all the cupcakes, you're done! You've just made Bloody Velvet cupcakes!
Now I do advise to take the shards out first and suck on them the way you would a lollipop or jolly rancher. Then eat the cupcake and try not to get blood on yourself. These can last in a cool, dry place for up to three days. If you wish to display them, make sure to not have them in a hot place because the shards will melt and dissolve into the cupcakes, making a sugary mess. I hope you have fun making these cupcakes, whether to impress your guests or just to have something to eat by yourself. Whatever the scenario, I wish you all a happy Halloween!