01 -
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, cream softened butter with granulated sugar for 2 to 3 minutes until light and fluffy. Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract and gel-based red food coloring until the batter is a vibrant red.
02 -
In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients, until just combined. Stir in baking soda and vinegar to activate the leavening.
03 -
Divide the batter evenly among muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Remove paper liners once cool.
04 -
In a small bowl, blend red velvet cake crumbs from the cored cupcakes with sweetened condensed milk and melted butter. Mix until smooth and glossy. Add red food coloring to achieve an intense, vibrant hue. The filling should be creamy with a slightly runny consistency.
05 -
Using a sharp knife or cupcake corer, carefully remove a small portion from the center of each cooled cupcake. Gently spoon the creamy red velvet filling into each cupcake, filling to the top of the cavity.
06 -
In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed. Pour in vanilla extract and 2 tablespoons of milk or cream. Beat until smooth and fluffy. Blend in a few drops of ivory or peach food coloring until a uniform pale, skin-like tone is achieved. Adjust consistency with additional milk or cream if necessary.
07 -
Spread or pipe the skin-tone buttercream over each filled cupcake using an offset spatula or piping bag. Ensure the surface is smooth and resembles delicate skin. Chill briefly if a firmer texture is desired before decorating.
08 -
Press candy fangs or position two red gelatin dots close together on the surface of each cupcake to create puncture marks. Drizzle red syrup or edible red gel from each 'bite' to mimic dripping blood. Add additional drips onto serving platter for dramatic effect.
09 -
Arrange decorated cupcakes on a dark serving platter. Enhance the spooky effect with extra red gel drips and themed decor if desired. Serve immediately for best freshness and visual impact.