Bloody Vanilla Cupcakes with Edible "Blood"
User Reviews
5
12 reviews
Excellent
Bloody Vanilla Cupcakes with Edible "Blood"
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Bloody Vanilla Cupcakes are classic vanilla cupcakes topped with vanilla frosting and a unique edible "blood" made from cornstarch, corn syrup, and red food coloring. The cupcakes are light and tender, with a creamy vanilla buttercream frosting. The edible blood adds a dramatic, glossy red topping that enhances the spooky presentation while remaining safe and edible.
Description
This recipe makes moist vanilla cupcakes using a batter of flour, cornstarch, baking powder, butter, sugar, eggs, vanilla, and sour cream. The sour cream adds tenderness and moisture. The batter is baked in paper liners until a toothpick inserted comes out clean or with a few moist crumbs, ensuring a delicate crumb.
The cupcakes are frosted with a creamy vanilla buttercream combining butter, vanilla, salt, powdered sugar, and heavy cream to the desired texture. The frosting smooths over the top and serves as a base for the edible "blood." The blood mixture is made by whisking cornstarch into cold water, then incorporating light corn syrup and red gel food coloring to achieve a thick, glossy red syrup.
The edible blood can be dripped or applied using plastic syringes for precision, creating a striking visual effect suitable for themed occasions. The recipe makes 16 cupcakes.
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Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 3 Tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup butter softened to room temperature, unsalted
- 1 cup granulated sugar
- 2 large egg
- 2 tsp vanilla extract
- 3/4 cup sour cream full fat
Vanilla frosting
- 1 cup butter softened to room temperature, unsalted
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 4 cups powdered sugar
- 5-6 Tbsp heavy whipping cream adding more if needed to achieve desired consistency
Edible "blood"
- 2 Tbsp water cold
- 2 Tbsp cornstarch
- 1 cup light corn syrup
- 1/2 Tbsp red gel food coloring
- 1 drop Food Coloring optional - to get a darker "blood red" color, blue gel type
- 16 (10 ml each) plastic syringes found on amazon
Instructions
Make the cupcakes
- Preheat oven to 350°F. Line 2 muffin tins with 16 paper liners.
- Add flour, cornstarch, baking powder, baking soda and salt in a medium mixing bowl and whisk to combine well. Set aside.
- Add butter and sugar to a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), and beat on medium speed until creamed together and light in color. This usually takes 2-3 minutes.
- Beat in eggs, vanilla and sour cream, until smooth.
- Add dry ingredients and beat until just combined and no flour streaks remain.
- Scoop batter into prepared muffins tins, filling the paper liners about 2/3 of the way full.
- Bake 17-20 minutes, or until a toothpick inserted in the center of a cupcakes comes out clean or with a few moist crumbs.
- Let cool in the pan for 3-5 minutes, then transfer cupcakes to a wire cooling rack to cool completely.
Make the edible "blood"
- In a small bowl, add cold water and cornstarch and whisk until smooth and combined.
- Add corn syrup and food coloring to a small saucepan, then stir in the cornstarch and water mixture. Heat over medium heat, whisking or stirring until well combined.
- Bring mixture to a simmer, then cook for 1 minute, whisking constantly.
- Remove from the heat and let cool to room temperature.
- Using latex or nitrile gloves (the blood can stain hands, surfaces, clothes etc, due to the food dye) fill plastic syringes and set aside on a paper towel lined paper plate.
Make the frosting
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add butter and beat on medium speed until butter is lighter in color, just a minute or two.
- Beat in vanilla extract and salt, then the powdered sugar. Use a slightly lower speed at first when adding the powdered sugar, so it doesn't get everywhere. Once it's combined, increase speed back to medium.
- Beat in heavy cream, starting with 5 Tbsp, until well combined. If frosting is too thick, add more cream.
Put them all together
- Transfer frosting to a piping bag fitted with a decorating tip (whichever one you want), and pipe onto cooled cupcakes.
- Get a syringe with edible blood and drizzle a bit of the blood onto a cupcake. Then insert the syringe into the cupcake, squirting a little inside so it's semi-filled. Repeat with remaining cupcakes and syringes.
- Leftover "blood" should be refrigerated and will last up to 1 month.
Nutrition Information
Show Details
Calories
479kcal
(24%)
Carbohydrates
71g
(24%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
81mg
(27%)
Sodium
126mg
(5%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
59g
(118%)
Vitamin A
702IU
(14%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 126mg | 5% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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