Red Velvet Halloween Cupcakes

  • Prep Time: 20 min
  • Total Time: 40 min
  • Makes:12 cupcakes

Ingredients

  • 1 1/2 cups cake flour 375 mL
  • 1 tbsp Cocoa 15 mL
  • 3/4 tsp baking soda 4 mL
  • 1/4 tsp salt 1 mL
  • 3/4 cup canola oil 175 mL
  • 3/4 cup sugar 175 mL
  • 1 egg
  • 3/4 cup buttermilk 175 mL
  • 2 tsp Pure Vanilla Extract, divided 10 mL
  • 2 tbsp red food colouring 30 mL
  • 3/4 tsp white vinegar 4 mL
  • 3/4 cup Light Cream Cheese 175 mL
  • 1/4 cup Churned Unsalted Butter Sticks, room temperature 60 mL
  • 2 cups icing sugar 500 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. In a large bowl, sift together flour, cocoa, baking soda and salt. Set aside.

  • Step 2

    Using an electric mixer (stand or hand-held) on medium speed, whisk canola oil and sugar for 2 min. Add egg and whisk until mixture is pale yellow and thickened, about 3 min.

  • Step 3

    In a small bowl, stir together buttermilk, 1 tsp (5 mL) vanilla, food colouring and vinegar. Reduce mixer speed to low, alternately add in buttermilk and flour mixtures and mix until just blended. Divide evenly into muffin tin and bake on middle rack of oven until a toothpick comes out clean, about 20 min. Transfer cupcakes to a rack to cool completely before icing.

  • Step 4

    To make icing, with mixer on medium, beat together cream cheese, butter and remaining vanilla until creamy, about 4 min. Reduce speed to low, slowly add icing sugar and mix until well blended. Ice cupcakes and store in an airtight container, at room temperature, for up to 3 days.

Tip

Top them with our Halloween Gravestone Cookies and chocolate wafer crumbs for an eerie graveyard garnish.

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Nutrition Facts

  • Per Serving 1 cupcake
  • Calories 400 g
  • Fat 20 g
  • Saturated Fat 6 g
  • Carbs 50 g
  • Sugar
  • Protein 4 g
  • Cholesterol 35 g
  • Fibre
  • Sodium 260 g