Berry Spooky Cupcakes
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Spooky cupcakes

Delightfully spooky, these red velvet cupcakes take on a scary yet delicious twist. Best of all there's plenty of icing leftover to decorate!

  • Method

    1. Preparation.

      Preheat oven to 175°C. Line 24 muffin tin, with cupcake patties.

    2. Cupcakes.

      Place 2 ½ cups self-raising flour into a large bowl. Add 2 tablespoons cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk to combine ingredients and Set aside flour mixture. Press raspberries through a fine-mesh sieve into a small bowl and discard seeds. Measure out 1/3 cup of puree and place into a separate small bowl. (Reserve remaining puree for frosting and set aside) Add 3/4 cup buttermilk, 1 tablespoon red food colouring, and 1 teaspoon vanilla extract and mix. Set aside raspberry mixture. Place 1 ¾ cup granulated sugar into the bowl of an electric mixer. Add butter. Mix ingredients 5 minutes or until light and fluffy. Add 3 eggs, one at a time, with mixer on low speed and scrape down sides of the bowl as needed. Slowly add the raspberry mixture and flour mixture. Divide batter evenly between prepared muffin cups.

    3. Baking.

      Bake for 25-35 minutes, or until toothpick inserted into centre comes out clean. Remove cupcakes from pans and cool completely on wire rack.

    4. Icing.

      Place cream cheese into a medium bowl, then add 10 tablespoons butter and 1 teaspoon vanilla. Mix until well combined. Then add 2 ½ cups confectioners' sugar. Divide icing in half between 2 bowls. Stir one tablespoon reserved raspberry puree into one bowl to create pink frosting and add additional puree for a darker colour if desired.

    5. Raspberry puree.

      Press raspberries through a fine-mesh sieve into a small bowl and discard seeds. Transfer puree to a small saucepan. Add 1/3 cup granulated sugar and 1/4 cup water. Bring to a boil over medium heat. Cook, stirring frequently until mixture is reduced by half. Allow cooling completely. Transfer raspberry puree to a small piping bag or sandwich bag.

    6. Decorating.

      Front cupcakes with white and pink cream cheese frosting. Pipe concentric circles on top of cupcakes with alternate colour frosting or raspberry reduction. Use a toothpick to gently drag icing from centre to outside edge to create spider web design. REMOVE one cupcake top with a serrated knife and Cut bat wings from top of cupcake. Use blackberries, blueberries, raspberries and, decorating gel to create spiders or bats. Dip edges of cupcakes in sprinkles to finish edges. Serve immediately.

  • Ingredients

    Cupcakes
    2 ½ cups self-raising flour 
    2 tablespoons cocoa powder
    1 teaspoon baking powder
    1 teaspoon baking soda
    ½ teaspoon salt
    1 punnet Driscoll's raspberries
    ¾ cup buttermilk
    1 tablespoon red food colouring
    1 teaspoon vanilla extract
    1 ¾ Cups granulated sugar
    ½ cup unsalted butter, softened
    3 large eggs

    Frosting 
    340g low-fat cream cheese, at room temperature
    10 tablespoons unsalted butter, at room temperature
    1 teaspoon vanilla extract
    2 ½ cups icing sugar

    Raspberry Puree
    2 punnets Driscoll's raspberries
    ⅓ Cup granulated sugar
    ¼ Cup water

    Decoration
    Driscoll's blackberries
    Driscoll's blueberries
    Driscoll’s raspberries
    black ready-to-use decorating gel
    black sprinkles

    • Serves 24
    • Dessert
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