Fright Night Cupcakes for Kids

cupcakes

A fantastic recipe from Cupcakes for Kids by Rosie and Cortina, Lorenz Books £12.99. Pick up your copy here.

 

You can really go to town with the decoration ideas for these gruesome red velvet cupcakes. We’ve had fun with knives and eyeballs liberally sprinkled with raspberry jam blood, but you could also try bats or tombstones cut out of grey ready-to-roll fondant icing. The knives take about an hour to dry until they are strong enough to be placed on the cupcakes. You could use vanilla buttercream instead of the cream cheese icing.

Ingredients

Instructions

  • 90g/3½oz self-raising flour
  • 1 tbsp unsweetened cocoa powder
  • 115g/4oz butter
  • 115g/4oz caster sugar
  • 2.5ml/½ tsp vanilla extract
  • 2 eggs, lightly beaten
  • gel or paste food colouring, red
  • 15–30ml/1–2 tbsp milk

FOR THE DECORATION

  • 40g/1½oz butter, softened
  • 115g/4oz cream cheese, cold
  • 250g/9oz icing sugar, sifted
  • 150g/5oz ready-to-roll fondant icing; white gel or paste food colouring; black, blue red food pen
  • 15–30ml/1–2 tbsp seedless raspberry jam
  1. Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tin with cupcake cases. Sift the flour with the cocoa powder.
  2. Cream the butter for a few minutes until soft and pale. Add the sugar and continue to beat until the mixture is pale and fluffy. Add the vanilla extract to the lightly beaten eggs, and then gradually add to the butter and sugar mixture, beating well between each addition. Add a teaspoonful of flour with the last two additions so that the mixture does not curdle. Add red food colouring, little by little, until the mixture is a strong red colour. Fold in the sifted flour and cocoa, add the milk, a little at a time, until the mixture drops slowly off the spoon.
  3. Divide the mixture between the cupcake cases. Put in the oven and cook for 20–25 minutes until risen, lightly browned and bouncy to the touch. Allow to cool in the tin for a few minutes, then transfer to a wire rack, and allow to cool completely.
  4. For the decoration, cream the butter for a few minutes until soft and pale. Drain the cream cheese and beat together with the butter until combined. Do not overbeat. Add half the sifted icing sugar and beat until combined, then beat in the remaining sugar. Chill until ready to use.
  5. Colour a quarter of the ready-to-roll fondant icing pale grey with the black food colouring. Colour another quarter black. Create six grey blades with shafts, and moisten the shafts and wrap a little black icing around to make a handle – the knives should be about 6cm/2½in long in total. Set aside to dry. Keep any leftover black icing.
  6. To make the eyeballs, reserve a small ball of white ready-to-roll icing, then use the rest to roll three balls about 2.5cm/1in in diameter, and cut them in half. Colour the reserved ball blue with the food colouring, then roll it out and cut out six discs about 1cm/½in across. Roll out the leftover black icing and cut out six discs a little smaller than the blue discs. Moistening the undersides of the discs so that they stick, place one blue disc on the curved side of each white half-ball, and then top with a black disc. Draw veins on the whites of the eyeballs with the red food pen. Set aside to dry.
  7. Pipe a shallow mound of icing on each cupcake with a large star nozzle, or swirl the icing with a knife. Add small blobs of jam for blood. Place the eyeballs and knives on the cupcakes.
Back to Recipes