Red Velvet Halloween Cupcakes Recipe

Directions

1. Set your oven to 180°C (160°C fan) and let it preheat.
2. Line a muffin pan with cupcake liners.
3. In a large mixing bowl, combine the margarine, milk, sugar, flour, cocoa powder, eggs, and food coloring. Beat everything together until the batter is smooth and pale.
4. Divide the batter evenly among the cupcake cases, filling each about two-thirds full, then lightly level the tops.
5. Bake for roughly 25 minutes, or until the cupcakes have risen and feel springy when lightly touched. Transfer them to a wire rack to cool completely.
6. Place the softened butter in a bowl and whisk it until creamy.
7. Sift the icing sugar into the bowl, then add the vanilla extract.
8. Whisk the mixture until it becomes very pale, creamy, and has increased in volume.
9. Add the chilled cream cheese to the bowl.
10. Fold the cream cheese in gently. Be careful not to overmix, as the frosting can become too loose. If it starts to look runny, pop it in the fridge for about 10 minutes to firm up.
11. Transfer the frosting to a piping bag fitted with a star nozzle, then pipe swirls onto the completely cooled cupcakes.
12. In a small bowl, combine the golden syrup and a drop of red food coloring.
13. Stir the mixture, adding more coloring as needed until you achieve a translucent blood-red hue.
14. Drizzle this bloody syrup over the frosted cupcakes. For an extra spooky touch, I added small store-bought knife toppers.