It’s Halloween on Friday! I love this time of year. Ok, yes it’s a little colder and yes, it’s getting darker – but I don’t mind if it means I get to bake really fun, super awesome things like this! I think they’re SO eye-catching and would make a great addition to a Halloween party table.
Other recipes for these tend use a liquid food for the ‘blood’ but, the KitchenMason twist? I use a smooth jam. When heated up, it’s runny & easy to use but then it solidifies back into jam! Making it ‘no mess’ when you come to display/eat them.
However, two important things to note before you embark upon your spooky, baking journey. 1. The caramel can be quite sharp so be careful if children are to eat them. 2. The caramel will only last a few hours before starting to go ‘frosty’ so decorate right before serving for optimum effect.
With that in mind, here is what you will need to make about 12 – 16 cakes.
For the Caramel
- 340g Granulated Sugar
- 180ml Water
For the Vanilla Sponge
- 80g Unsalted Butter, Room Temp
- 280g Golden Caster Sugar
- 240g Plain Flour
- 1 tbsp Baking Powder
- 1/4 tsp Salt
- 240ml Whole Milk, Room Temp
- 1 tsp Vanilla Extract
- 2 Eggs, Room Temp
For the Vanilla Buttercream Frosting
- 400g Icing Sugar
- 200g Unsalted Butter, Room Temp & Cubed
- Splash of milk or cream
- 1 tsp Vanilla Extract
For the Blood
- approx 200g Smooth Jam (Any red coloured flavour)
To make the sponge, preheat your oven to 180°C/Fan 160°C and line a cupcake tin with foil cases. (You may need 2 tins if your mix makes more than 12 cakes.)
In either a stand mixer or a large bowl with an electric hand whisk, beat together the butter, sugar, flour, baking powder & salt until sandy in consistency.
Then add in the remaining quarter, mix until completely blended in and smooth.
Remove from the oven, allow to sit in the tin for a couple of minutes, then remove each cake and place on a wire rack to cool completely whilst we get on with the frosting.
To make the Buttercream Frosting:
In a stand mixer, add in the butter and the icing sugar and mix until smooth. (You may want to use the lid attachment to save yourself being covered in a mushroom cloud of icing sugar!)
In a large bowl, cream the butter until smooth then gradually add in the icing sugar and beat well in-between each addition until all the sugar is used up.
Then add in the vanilla extract and splashes of the milk/cream until you get the consistency you want. It needs to be smooth enough to pipe but thick enough to hold it’s shape.
Take a large, rimmed baking tray and line with a silicone baking sheet.
To make the caramel, bring the sugar and water to a boil over a high heat in a small high-sided saucepan, stirring until the sugar dissolves.
Then reduce the heat to medium/high and cook until it just starts to turn golden. This should take approx 15-20 minutes but don’t step away from the pan. You can guarantee, as soon as you do – it will turn and you’ll have to start all over again!
Moving as quickly as you can, pour the caramel onto the prepared baking sheet & spread out as thinly as possible. The thinner the caramel, the clearer it will be. (As you can see from my results below – the thinner pieces are clearer whereas the thicker pieces are more ‘mottled’)
Allow to set hard and cool completely before breaking into shards. CAREFUL! They can be sharp.
Pipe a swirl, covering all the sponge, on top of each cupcake.
In a small saucepan, warm up the jam until smooth and runny. Give it a good stir then, using a teaspoon, blob the jam onto each cupcake.
If it starts to solidify, simply put the pan back on the heat for 30 seconds to loosen it up again.
Repeat until all your cakes are covered in a spattering of blood!
Now you have the creepiest, spookiest and coolest Halloween cupcakes in all the land! They’ll definitely make an impact at your Halloween party and you’re sure to be asked for the recipe as they taste SO good!
I hope you enjoyed this week’s spooky post, until next time lovelies.