I made these cupcakes one year for my friend & former co-worker Ray for his birthday. He’s a huge horror movie fan, plus his birthday is in October which is perfect. At my last job Ray & I hosted a morning show together- aren’t we cute? (and wow back when my hair was blonde!) Ray is a very good friend & I’m sure you’ll read more about him in future posts…wherever he & I go…food and drinks usually follow.
This is a pretty basic red velvet & cream cheese frosting recipe- the real fun is getting creative with decorating- so many fun decorations are available now even at regular grocery stores without having to go to a specialty shop or looking online. So Happy Halloween & happy decorating!
For the Cupcakes:
1 stick unsalted butter, (8 tbsp) at room temperature
1 ½ cups sugar
5 tbsp cocoa powder (I used dark cocoa powder, regular works just fine)
2 Fl oz red food coloring
1 tsp vanilla extract
1 cup buttermilk
2 ¼ cup all-purpose flour
½ teaspoon salt
1 tsp baking soda
3 tsp distilled white vinegar
Edible Halloween decorations & decorating gel (optional)
For the frosting:
1 stick butter, at room temperature
1 block (8 oz) cream cheese, at room temperature
4½ cups powdered sugar
2 tbsp heavy cream
Preheat oven to 350 and line your cupcake tins with paper baking cups.
On medium-high speed, cream the butter and sugar for about 2 minutes, until light and fluffy. Scrape the sides of the bowl, add the eggs, and beat again on medium-high speed until everything is mixed together.
In a separate smaller bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a paste. Add to the batter and mix on medium speed until completely combined. (remember to scrape the bowl as you go!)
Reduce the mixer speed to low and slowly add half of the buttermilk, then add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour.
Next, add the salt, baking soda and vinegar. Turn to high and beat for another minute until completely combined and smooth.
Using an ice cream scoop or cookie dropper, evenly divide the batter into the paper baking cups. (It’ll be a fairly thick batter). Bake for 20-25 minutes, or until a wooden toothpick inserted comes out clean.
Let the cupcakes sit for about 15 minutes, then take them out of the pans and cool completely on wire racks. (make sure you cool them completely before frosting!)
To make the frosting: Using a whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to medium and slowly add in the whipping cream, then turn back onto high speed for another minute or two, until the mixture starts to turn slightly fluffy. Reduce the speed to low and slowly add the powdered sugar a little at a time until all is incorporated. Increase the speed to medium high and whip for a few minutes, making sure everything is well combined.