Halloween is almost upon us and as you may know I like Halloween and Halloween desserts/foods. Although Finns don’t really celebrate Halloween, I like to do something Halloweeny and fun for each year.
Red Velvet Cupcakes
Red velvet cupcakes and cardamom cream cheese frosting.
Red Velvet Cupcakes
- 200 g flour
- 3 tbsp cacao powder
- 1 tsp baking powder
- 1 tsp baking soda
- 200 g granulated sugar
- 65 g butter room temperature
- 2 eggs room temperature
- 2 tsp vanilla sugar or extract
- 1/3 tsp sea salt freshly ground
- 60 vegetable oil
- 1 tsp apple cider vinegar
- red food coloring
- 200 ml milk or buttermilk room temperature
- 115 g salted butter softened
- 120 g cream cheese
- 200-300 g icing sugar dependent on the sweetness level you want
- 1 tsp vanilla sugar
- 1 tsp cardamom
- black sugar fondant
- edible white glitter dust
Heat up the oven to 175 degrees Celsius / 350 degrees Fahrenheit. In a bowl mix the flour, cacao powder, baking powder and baking soda. You can sift the mixture to remove any lumps.
In another bowl cream together the granulated sugar and butter until smooth and airy. Add the eggs one at a time. Then mix in the vanilla sugar or extract, sea salt, vegetable oil, apple cider vinegar and the red food coloring.
Start adding the dry ingredients to the wet ingredients. Add first the half of the dry ingredients and then half of the milk/buttermilk and finally add the rest. Make sure the coloring is to your liking. Mix well but don't overmix.
Add evenly the batter to the cupcake liners. And bake for 30-40 minutes depending on the size of the cupcakes. For bigger cupcakes it takes more time to bake. You can test if the the cupcakes are ready with a toothpick (if the toothpick comes out clean the cupcakes are ready). Set aside to cool completely before decorating.
In a bowl add the butter and mix until creamy.
Add the cream cheese and the vanilla and cardamom into the butter. Mix well until light and fluffy.
Finally add the icing sugar gradually and mix until well combined. Add icing sugar until desired thickness and sweetness level.
Decorating the cupcakes
Mold 2 balls from the sugar fondant, one slightly smaller (the spider's head) than the other (the spider's body). Set aside and do as many as there is cupcakes. Then roll out a piece of the sugar fondant to quite thin and make the legs by cutting strips from the rolled out fondant. Cut out 8 legs for each of the spiders. If you want, dust the sugar fondant pieces lightly with edible glitter dust.
(Optional: Make a hole into the cupcake and add some strawberry jam, place the cupcake piece back on top.) Pipe or spoon the buttercream to the cupcakes. Add the spider's body and head on top and finally push the legs into the buttercream, close to the spider's body. Create some eyes for the spider with a knife or potato peeler.
For added gruesome and gore I filled half of the red velvet cupcakes with strawberry jam, which oozes out when you cut into these cupcakes. I also did some spiders from black sugar fondant, which was super easy to do. Note! The sugar fondant will dry out quite quickly, so if you want to do super thin and little legs, make sure to work quickly. For two of the spiders I dusted some edible white glitter dust. The cardamom in the buttercream made a nice twist to the traditional buttercream and complimented well with the red velvet cupcakes.
Happy Halloween! 👻