See the Recipe Below
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| Photo Credit |
Ingredients
125g plain
flour
1 tablespoons cocoa
powder (sifted)
1 teaspoons baking
powder
1/4
teaspoon bicarbonate of soda
50 grams soft unsalted
butter
100 grams caster
sugar
1-2 teaspoons of red
gel paste food coloring
6-12 drops vanilla
extract
2 medium eggs
90
ml buttermilk
1/2
teaspoon cider vinegar
12 cupcake
cases
Directions
Pre-heat your oven to 325F
Mix the flour, cocoa, baking powder and bicarbonate of soda in
a bowl.
Now for one of the fun parts… In a separate bowl, cream together the
butter and sugar until soft and pale. Then add in the red gel paste food coloring until a gorgeous rich red shade.
Gradually add in the dry ingredients along with the eggs to your lovely
rubescent butter and sugar mixture. Then add in the buttermilk and cider
vinegar!
Fill your cupcake cases until 2/3 full and place on the top shelf. Bake
for around 20/25 minutes.
Basic
Vanilla Buttercream Recipe
250g butter
300-350g icing sugar / confectioner’s sugar
1 bourbon vanilla pod
Piping tips
Add half of the of butter diced into pieces. Cream the
butter in a mixer. Then gradually add icing sugar and the remaining butter (cut
into cubes) until you get a smooth, creamy texture. Add the seeds inside of the
vanilla pod by slicing the pod lengthways and scraping the little seeds out
with a knife.
‘Blood’
Recipe
1/2 –
1 teaspoon of red gel paste food coloring
6 tablespoons of icing sugar
1 tablespoon of honey or golden syrup
1 tablespoon of room temperature water (though you may need to add more
or less depending on the consistency you’d like)
In a small bowl mix together the red gel food paste color with the
sugar, syrup and water and set aside.
Sugar
Glass Recipe
150g caster or granulated sugar
88ml water
Candy Thermometer
Stove top
Small saucepan
Cake release spray
Flat cookie tray/sheet
In a sauce pan add the sugar and water together and set on the highest
heat.
Prepare a flat cookie sheet by spritzing lightly with cake release.
Stir occasionally and leave to bubble until the sugar mix reduces and
reaches around 132 degrees C or 270 degrees F. You should start to smell a
faint burnt caramel scent. The mix may also begin to go a slight champagne gold
color too.
Remove the pan from the heat. Quickly pour your sugar mixture onto a
clean baking sheet or tray with a rim or lip around it’s edges. Quickly spread
the mix to the edges by tilting the sheet or tray. Don’t worry if the mix
doesn’t reach the tray edges; sometimes the cake release spray will stop this
spreading too much. Leave to cool and harden (this may take from 30 minutes to
1 hour).
Don’t leave your ‘glass’ for too long, however. Sugar glass
is hygroscopic, which means that it quite readily absorbs moisture from
it’s surrounding atmosphere. As soon as the mix has cooled and harden quickly
smash it in the required jagged shards before it loses that lovely brittle and
hard quality!
Now it’s time to assemble your Red Bloody Velvet Cupcakes! Pipe some
generous swirls of your lovely vanilla buttercream atop your cakes, stab a
large shard into the top of each and then using a disposable piping bag with
your ‘blood’ mix pipe messy dripping splattered blood where the sugar glass
meets the cupcake
