Bloody Cupcakes
Bloody Cupcakes are fun to make for Halloween. With a homemade raspberry filling, these cupcakes have a sweet and tart flavor at the same time!
Servings: 24 cupcakes
Calories: 300kcal
Ingredients
Cupcakes:
- 1 box French Vanilla Cake Mix
- 1 cup Water
- 3 Eggs
- ⅓ cup Vegetable Oil
Raspberry Filling:
- 6 oz Frozen Raspberries
- 1 tablespoon Corn Starch
- 1 tablespoon Granulated Sugar More if you like it sweeter
To Assemble:
- 16 oz Vanilla or Cream Cheese Frosting
- 4 tablespoon Lingonberry Syrup or any red color fruit syrup
- Candy Eyes
Instructions
Cupcakes:
- Preheat the oven to 350F. Line a cupcake pan with cupcake liners.
- In a large bowl, mix the cake mix, water, eggs and oil until fully combined.
- Fill ⅔ of each cupcake liner and bake in the oven for 12-14 minutes until a toothpick inserted in the middle comes out clean. (You might need to bake a dozen of cupcakes at a time)
- Take the cupcakes out of the oven and let them cool completely.
Raspberry Filling:
- Place all the ingredients in a small pot and stir. Simmer until thickened and creamy.
Assemble:
- Using a small knife, carve out a small portion of the top of the cupcakes, set the piece aside.
- Using the end of a small spoon, scoop out a little bit of the crumbs so you have room to fill with the raspberry filling.
- Fill the cupcake with raspberry filling. Place the "cap" back on the top and pipe the frosting onto the cupcakes.
- Place the eye candies on the cupcakes and drizzle with lingonberry syrup.
Video
Nutrition
Calories: 300kcal