Continuing the spirit of Halloween, here is a slightly complicated recipe for red velvet gut cupcakes. Yes, I know, complicated takes up a lot of time, but tbh its soo worth it in the end.
For the red velvet cupcakes:
- 55g butter
- 150g castor sugar
- 1 egg
- 1tbsp red food coloring
- 1tbsp cocoa powder
- 1/2 tsp vanilla essence
- 100g yogurt
- 120g flour
- 1/2tsp vinegar
- 1/2tsp baking soda
For the buttercream:
- 125g cream cheese
- 50g butter
- 300g icing sugar
- blue, red, purple food colouring
For the cherry jam:
- Pitted cherries
- Sugar or honey
I began with the cupcakes since they need time to cool. Cream the butter and sugar until light and fluffy in a large bowl, add in the egg.
In another bowl, mix the red food coloring, cocoa and vanilla essence. Add it into the batter and incorporate well.
Add the yogurt and give it a slight whisk, then add in the flour.
Stir the vinegar and baking soda in a bowl and add it into the batter, mixing well.
With the oven preheating at 180C, line a cupcake mould, and pipe the batter into it.
Bake the tray for 20 minutes.
While the cupcakes are in the oven, start work on the jam and icing. For the jam, in a saucepan, heat the cherries and water on a slow heat. When most of the water has evaporated, add in about a tablespoon of sugar and a few drops of lemon juice. Once the jam beings to come together, take it off the heat.
For the icing, beat the butter and cream cheese until fluffy. Slowly add in the sugar until the buttercream becomes stiff.
Once you’ve made the buttercream, add in some blue and purple food colouring so that it resembles the shade of the intestines. Then add in a few drops of red and purple food coloring, but don’t mix it in completely so that there are swirls in the icing. This allows it to look like guts covered in blood.
Take the cupcakes and allow them to cool.
When the cupcakes have cooled, using a melon baller, carve holes into the centre of the cupcakes. This gives you enough room to add in the jam, and then pipe over it.
When the jam has cooled, drop in a bit of jam into each hole of the cupcake.
Once that is done, fill the piping bag with the icing and cut a snip a small hole at the home, only a couple of millimeters.
So there is no real technique for this I basically just piped the icing in random formations over the cupcakes. What I did was, put a few drops of the food colouring on the inside of the piping bag and then put in the icing. This gives it the added effect of blood covered guts.
You may want to do it in layers, it’s easier or you could pipe continuously and cover the whole cupcake.