Go Back
–+ servings

Bloody Red Velvet Cupcakes

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Servings 12 cupcakes

Equipment

Ingredients
  

Red Velvet Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 cup cake flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups white granulated sugar
  • ¾ cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup warm water
  • 1 teaspoon vinegar
  • Red food coloring as needed

Cream Cheese Frosting

  • ¾ cup unsalted butter softened
  • 1 8- ounce block cream cheese softened
  • 6 cups powdered sugar
  • 2 tablespoons milk

Fake Blood Decoration

  • 1/4 cup Corn Syrup
  • 2 tbsp cornstarch
  • Red Food Dye

Instructions
 

Make the Red Velvet Cupcakes

  • Preheat the oven to 350°F.
  • Line cupcake pans with cupcake liners and set aside.
  • In a medium bowl, whisk together the all-purpose flour, cake flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large mixing bowl, combine the sugar and vegetable oil.
  • Add the eggs one at a time, mixing until fully incorporated.
  • Mix in the buttermilk, vanilla extract, almond extract, and red food coloring until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Pour in the warm water and vinegar and mix on low speed until the batter is smooth.
  • Divide the batter evenly between the cupcake liners, filling each about ⅔ full.
  • Bake for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a cooling rack.
  • Cool completely before frosting.

Make the Cream Cheese Frosting

  • Add the softened butter and cream cheese to a large mixing bowl.
  • Beat with a hand mixer until smooth and creamy.
  • Gradually add the powdered sugar, mixing on low speed until incorporated.
  • Add the milk and continue mixing until the frosting is smooth and pipeable.
  • Transfer the frosting to a piping bag fitted with your desired piping tip.

Decorate the Cupcakes

  • Pipe the cream cheese frosting onto each completely cooled cupcake.
  • Mix the cornstarch, food dye and corn syrup together until combined. Spoon or drizzle edible fake blood over the tops of the frosting.
  • Allow some of the blood to naturally drip down the sides for a messy, dramatic Chucky-inspired look.
  • Add as much or as little edible blood as desired, keeping the overall decoration simple and spooky.

Notes

Use gel food coloring for a deeper red velvet color without adding too much extra liquid to the batter.
Do not overmix the batter once the flour is added. Mix only until everything is incorporated for soft, tender cupcakes.
Make sure the cupcakes are completely cool before adding cream cheese frosting.
Keep the cream cheese and butter softened, but not overly warm, so the frosting stays thick enough to pipe.
Add the edible blood shortly before serving for the freshest, most dramatic drip effect.
For a more realistic look, let the blood fall unevenly rather than trying to make every cupcake match.
Storage
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days because of the cream cheese frosting.
Allow them to sit at room temperature for about 15–20 minutes before serving for the best texture.
Tried this recipe?Let us know how it was!