Thursday, October 31, 2013

Red Velvet Heart Cupcakes

Happy Halloween!

Being in the medical field, it only seemed appropriate to make disgusting (looking) cupcakes for Halloween. I came across these realistic heart cupcakes by Lily Vanilli and just HAD to try them.

Needless to say, even some of the strong-stomached individuals I work with had to pass just on looks. Most of them were brave enough (or intrigued enough) to try them though! They are basically a red velvet cupcake covered in cream cheese frosting then in fondant. The "blood" is made out of strawberry syrup mixed with red gel food coloring.

The cream cheese frosting I used is the recipe from the Carrot Cake Cupcakes I made...I liked it better than what I had used for the Blue Velvet Cupcakes because it seemed less sweet.

I can honestly say, these are the creepiest cupcakes I've ever made, but I loved every second of it, and they were perfect for Halloween! 

If they don't creep you out too much you should definitely try them! They look more complicated to make than they actually are!

Click here for my marshmallow fondant recipe.

red velvet heart cupcakes
Makes 24 cupcakes

for the cupcake:

  • 1/2 cup vegetable shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup cocoa powder
  • 1/2 teaspoon red gel food coloring (or 1 ounce liquid food coloring)
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  1. Preheat oven to 350 degrees F. Line cupcake pan with liners.
  2. In bowl of electric mixer cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating after each addition. Add vanilla.
  3. In a separate bowl whisk together the flour, cocoa and salt.
  4. Add 1/3 of flour mixture to shortening mixture and beat on low. Add half of the buttermilk. Alternate adding flour mixture and buttermilk, ending with flour mixture. Add food coloring. 
  5. In a small bowl, combine vinegar and baking soda. Add to cake batter, mixing until just combined. 
  6. Pour batter into prepared liners about 3/4 full. Bake for 12 - 15  minutes or until toothpick comes out clean. Cool in pan for 10 minutes before moving to wire racks to cool completely.
for the frosting:
{recipe slightly adapted from King Arthur Flour}

  • 1/2 cup salted butter, at room temperature
  • 1 (8 ounce) package cream cheese, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 to 3 1/2 cups confectioners' sugar
  • milk or cream to adjust consistency of frosting, if necessary
  1. Beat butter and cream cheese together until smooth.
  2. Beat in vanilla, then sugar. Add a teaspoon of milk or cream if frosting is too stiff to spread. Add additional sugar if it's too thin.

  • fondant
  • strawberry syrup (or other red syrup)
  • red gel food coloring
  1. Remove liners from cupcakes and set aside. Roll out an oval-shaped piece of red fondant about 1/4" in thickness. Make sure the oval will be large enough to fit around your cupcake with room to spare.
  2. Lightly frost the top and bottom of a cupcake, making it as smooth as possible (it may be easier if cupcakes are frozen first). Place a dab of frosting in the center of your oval and then place cupcake on its side on the dab of frosting. Place frosting on bare spots of cupcake (its okay if it isn't completely covered). 
  3. Bring up the sides of the fondant, having them meet at the top of your sideways cupcake. Use the extra fondant on top to carefully make three arteries. Don't worry about any wrinkling or folds in the fondant- they will make them look more gory once the "blood" is added. Repeat process with other cupcakes.
  4. Combine strawberry syrup and red food coloring until desired deep red color is created. Use a pastry brush to paint syrup mixture onto hearts and then spoon some into the artery holes and around the base of the heart.

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