Bloody Cupcakes
Spooky cupcakes filled with raspberry filling and topped with vanilla frosting and candy eyes, perfect for Halloween or themed parties.
Equipment
- Cupcake pan
- Mixing Bowl
- Piping bag
Ingredients
- 1 box French Vanilla Cake Mix
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 6 oz. frozen raspberries
- 1 tbsp corn starch
- 1 tbsp granulated sugar
- 16 oz. vanilla or cream cheese frosting
- 4 tbsp lingonberry syrup
- as needed candy eyes for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large mixing bowl, combine the cake mix, water, eggs, and vegetable oil. Mix until smooth.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 12-14 minutes, or until a toothpick comes out clean. Let them cool completely.
- In a small pot, combine frozen raspberries, corn starch, and sugar. Heat until simmering and thickened, about 5-7 minutes. Let cool.
- Carve out a small portion from the top of each cupcake, scoop out some crumb, and fill with raspberry mixture. Replace the top.
- Frost the cupcakes using a piping bag and decorate with candy eyes and a drizzle of lingonberry syrup.
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Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.