Cookies and Scream Cupcakes

Halloween seems to be getting bigger and bigger in the UK. Whilst I’m sure we’ll never quite reach the same level of fright night fever as our friends in the US - over the last few years, we’ve definitely stepped up our game.

If you’re planning on celebrating this year, then these devilishly delicious red velvet cupcakes will make the perfect addition to your Halloween spread. They’re the evil love child of two of my favourite cupcake flavours - cookies and cream, and red velvet. A match made in hell?

When making the red velvet sponges, I definitely recommend using a gel colouring - you can get hold of these really easily online and in cake shops. I use Sugarflair, which you can buy in Hobbycraft - the colours are really vibrant and you don't need to use much to make an impact. 

A word to the wise; the final stage of the process could have you looking like Carrie if you’re not careful. The ‘bloody’ white chocolate splatter is delicious - but it can get pretty messy.

Make sure you cover your work surface with baking paper before you begin - I learnt this the hard way!

What you need (Makes 12 cupcakes):

For the cupcakes:
75g unsalted butter
225g caster sugar
3 medium eggs
225g plain flour
1tsp bicarbonate of soda
1/2tsp baking powder
25g cocoa powder
195ml buttermilk
1tsp vanilla extract
1tsp red gel colour

For the buttercream:
100g unsalted butter
500g icing sugar
2tbsp milk
1/2 tsp vanilla extract
6 regular Oreos

For the 'blood' splatter:
50g white chocolate
30ml double cream
1/2tsp red gel colour

To finish:
12 mini Oreos

What you need to do:

For the cupcakes:

1. Pre heat your oven to 180°c and line a 12-hole muffin tin with cupcakes cases
2. Place the butter and sugar in a mixer and beat until light and fluffy (around 5 minutes)
3. Add the eggs one by one and mix until combined
4. In a separate bowl, measure out the flour, bicarbonate of soda, baking powder and cocoa powder
5. In a measuring jug, combine the buttermilk and vanilla Add 1/3 of the dry ingredients into the mixer, then add half the buttermilk and repeat - then add the rest of the flour
6. Add the gel colouring and mix until fully combined
7. Spoon the batter evenly into the cupcake cases and bake for around 20 minutes, or until springy to the touch
8. Remove for the tin and leave to cool completely before icing

For the buttercream:

1. Place the butter in a mixer and cream until soft and light
2. Slowly add the icing sugar, a spoonful at a time and mix until combined
3. Add the milk and vanilla the mix together - you might need to add a little more if the buttercream is too dry, though you don’t want it to be too runny
4. Scrape the cream out of the Oreos and blitz the cookies in a food processor
5. Slowly add the crumb to your buttercream and mix to combine

For the 'blood' splatter:

1. Place the white chocolate in a heatproof bowl over a bain-marie and stir until fully melted
2. Stir in the gel colouring - the white chocolate will start to seize up
3. Slowly add the double cream and stir back to a runny consistency - you can add a little more if needed

To finish:

1. Use a large round nozzle to pipe buttercream ‘kisses’ onto each cupcake - use a teaspoon to flatten create a swirl on the top of each
2. Using a pastry brush, dip the end into the ‘blood’ and use your index finger to flick splatters across each cupcake
3. Top each cake with a mini Oreo and enjoy!