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Sunday, October 18, 2015

Bloody Murder #Cupcakes #Recipe

COOK TIME: 
20 min
PREP TIME: 
40 min
INGREDIENTS
Serves: 
 24
For the frosting:
1/2
 
cup
 
butter (1 stick - room temperature)
8
 
ounce
 
cream cheese (room temperature)
3
 
cup
 
powdered sugar
1
 
teaspoon
 
vanilla extract

For the cupcakes:
3
 
cup
 
all-purpose flour
1 1/2
 
teaspoon
 
baking powder
3/4
 
teaspoon
 
salt
1 1/2
 
stick
 
unsalted butter (room temperature)
1 1/2
 
cup
 
sugar
4
 
whole
 
large eggs
2
 
teaspoon
 
pure vanilla extract
1 1/4
 
cup
 
2% milk
*
For the blood:
1
 
cup
 
raspberries (fresh or frozen)
4
 
drop
 
red food coloring (optional)                   




DIRECTIONS: 
For the frosting:

Use an electric hand mixer to combine butter and cream cheese together in a large bowl. Beat on medium speed until mixture is smooth and well-combined.
Add vanilla to the butter mixture. Beat until well-combined.
Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
Transfer frosting to a large plastic bag and place in the refrigerator to firm up while you make the cupcakes.
When cupcakes are cooled and ready, transfer frosting to piping bag fitted with a large round tip and frost cupcakes.

For the cupcakes:

Preheat oven to 350 degrees F. Line cupcake pans with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
Using an electric hand mixer, cream together butter and sugar in a large mixing bowl until light and fluffy.
Add eggs to butter mixture (one at a time), mixing until incorporated. Scrape down sides of bowl, and beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl as you beat the mixture together.
Divide batter evenly among liners, filling each about 3/4 of the way full.
Bake for about 20 minutes, or until tops spring back when touched, and a toothpick inserted in the center comes out clean. Feel free to rotate pan once if needed.
Transfer cupcakes to a wire rack and let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack before frosting.

For the raspberry blood:

Puree raspberries in a food processor until the mixture becomes liquified.
Pour raspberry puree through a fine mesh strainer positioned over a bowl (to catch raspberry juice).
Add a few drops of red food coloring to the raspberry mixture until desired color is achieved (optional).
Chill raspberry blood until ready to use.
After cupcakes are frosted, drizzle raspberry blood over the cupcakes and serve. 

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