When my colleague Rose asked if I’d bake for her Halloween party and come up with some creepy options, a “blood-spattered” cupcake instantly came to mind. While you can make edible blood with all manner of things, I chose to go with raspberry jam, tinted with red gel food coloring to make it more red than raspberry. You could certainly make any flavor of cupcake for these, and I look forward to making some vanilla ones in the future.
For the cupcakes
- 1 1/2 cups flour
- 3 tablespoons cocoa powder, sifted
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 3 tablespoons vegetable oil
- 1 cup water
For the frosting and blood spatter
- 1 recipe vanilla buttercream
- 1/4 cup seedless raspberry jam
- Red gel food coloring
Preheat oven to 350 degrees. Line cupcake pans with paper liners; this recipe yields 16 cupcakes.
In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Mix until well-blended, then make three wells for the wet ingredients.
Place vinegar, vanilla, and vegetable oil into the wells; add water and mix until the batter is smooth. The mixture will bubble up slightly when you add the water, so just keep mixing until you get a smooth consistency in the batter, which will be fairly thin.
Use a 1/4 cup measure to fill the cupcake wells about half full.
Bake for 13-15 minutes, until a cake tester comes out clean. Cool in pan for a few minutes, then remove from pan and cool completely on wire racks.
Prepare the frosting and fit a 14-inch piping bag with a large plain tip. Pipe generous portions of frosting onto each cupcake, then flatten out each blob with a small offset spatula.
Stir together raspberry jam and red gel food coloring to your desired shade.
Using a teaspoon from your flatware, drop, drizzle, or splatter jam onto each cupcake. If you like, lightly drag a toothpick through the jam splatters to extend the splattered effect.
Store in an airtight container at room temperature for up to three days.