Bloody Cupcakes
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4.8
24 reviews
Excellent
Bloody Cupcakes
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Bloody Cupcakes - the perfect Halloween Treat for a party! Vanilla cupcakes with vanilla buttercream filled with strawberry coulis. Decadent and original!
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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
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.
Nutrition Information
Show Details
Serving
1cupcake
Calories
420kcal
(21%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
73mg
(24%)
Sodium
182mg
(8%)
Potassium
191mg
(5%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
585IU
(12%)
Vitamin C
23.2mg
(26%)
Calcium
72mg
(7%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 420kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 182mg | 8% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 23.2mg | 26% |
| Calcium | 72mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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