Not everyone gets in to the holiday spirit in the same way. Flowers and chocolates not your thing? We have a solution. The talented ladies at Some Girls Metal have come up with a recipe for those who want something a little different.
Slayer “Raining Blood” cupcakes might be the thing you are looking for this year. The recipe can be customized in various places to make it exactly what you want. These are vanilla cupcakes with buttercream frosting and a bloody (raspberry puree) center that gushes out when you bite into it.
Here is the recipe with some side notes for additional changes you can do!
Yields about 20 cupcakes.
1 Cup Unsalted Butter, Softened
2 Cups Sugar
2 Tsp Vanilla Extract
2 3/4 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
2 Cups Sour Cream
Preheat oven to 350. Fill muffin tins with paper liners. In a large mixing bowl cream together butter and sugar with an electric mixer until fluffy. Mix in eggs one at a time. Add vanilla and sour cream and mix until blended.
In a separate medium sized mixing bowl, combine flour, baking soda, baking powder and salt. Add dry mixture to the wet in small batches until completely combined. Spoon batter into muffin cups, filling each cup with about a 1/3 cup of batter.
-You can always substitute any cupcake batter here, does not have to be vanilla. You can also add black coloring to the vanilla batter to make the cupcakes look a little darker.
Bake for 25-30 minutes or until a toothpick comes out clean. Let cool on a wire rack.
16 Oz Fresh Raspberries *You can also use raspberry puree if you have some in your freezer*
1/2 Cup Water
1/4 Cup of Sugar
1 Lemon, Juiced
1 1/2 Tbsp Cornstarch
Combine raspberries, water, sugar and lemon juice together in a small sauce pot. Bring to a simmer and let cook for 5 minutes, stirring occasionally. Pour raspberry mixture through a mesh strainer to remove seeds. Let sit for a few minutes for liquids to drain. Optional: put 1/2 cup of raspberry pulp back into the mixture to give it some texture.
Return to heat and add cornstarch. Stir until just combined, then remove from heat. Dip the back of the spoon into the mix and use your finger to swipe down the center of the spoon. The raspberries filling should be thick enough to stay separated, but not thick enough to resemble jam. If the raspberries are a little tart you can also use confectioners sugar to thicken the filling a little.
10 large, fresh egg whites
2 1/2 cups (500 g) sugar
3 cups (680 g) butter, cut into cubes and cool, but not cold
1 tablespoon pure vanilla extract
1/4 cup (59 ml)(or to taste) raspberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried raspberries
pinch of salt
few drops pink or black food colouring (optional)
Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water but do not boil, whisking constantly but gently, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
The buttercream is where you can become most creative. Buttercream by itself is a pale cream color but you can add black coloring if you want to make the icing black. You can also add raspberry puree to change the icing flavor and make it more of a pink color. Fresh raspberries can be whipped in to give the buttercream flecks of color.
Below is a pic of the gel coloring we use, this is more rich so you only need a drop or two depending on the level of color saturation you want. If using a color such as blue, it is recommended to get white coloring gel as well to help offset the yellow tone of the buttercream.
Option 1 – Fill your cupcakes using a pastry bag. Add your filling to a pastry bag that has a narrow tip attached. The hole on the tip should be large enough for the filling to pass through. A starred tip can be used as well. Insert the tip into the cupcake about 1 inch (2.54 cm) deep. Squeeze the pastry bag, pushing 1 to 2 tbsp of filling into the cupcake.
Option 2 – Add filling to cupcakes using the cone-top method. Insert a paring knife into the top of your cupcake, angling the blade toward the center. Cut a circle from the top of the cupcake, removing a cone-shaped bit of cake from the cupcake. Similarly, you can screw an apple corer partway into the cupcake. Pulling the corer out will leave behind a cavity. Push the cake from the corer and continue with the next cupcake until each one has a hole in it. Spoon some filling into the crevice. The filling should not come to the top of the cake, but be a little lower so you can put the top back on. Remove the point from the cone-shaped piece of cake you removed previously. Replace the remaining piece of cake back onto the cupcake.
Pipe or spread icing on top of cupcakes as desired.
Below are a couple examples of the different ways you can present the cupcakes, but the options are endless.
Recipe collaboration compliments of The Brooklyn Cook – www.thebrooklyncook.com