Q1: What is the absolute, number one secret to a truly moist and tender red velvet cupcake?

The secret is the combination of acidic ingredients (like the buttermilk and the vinegar in this recipe) and a fine-textured flour, like cake flour . The acid reacts with the baking soda to create a wonderfully light and tender crumb, and it also provides the signature, subtle "tang" that is the hallmark of a true red velvet cake.

Q2: How do I fill a cupcake without it becoming soggy?

This recipe uses a brilliant, professional trick: the melted chocolate barrier . By brushing the inside of the cored-out cupcake with a thin layer of melted chocolate and letting it harden, you are creating a waterproof shell that will keep the moist jam filling from seeping into the delicate cake crumb.

Q3: Can I make these Halloween cupcakes ahead of time for a party?

Yes, this is a perfect make-ahead party dessert! You can bake the cupcakes and prepare the frosting and the filling up to 2 days in advance. It is best to assemble and decorate the cupcakes on the day of your party for the freshest and most impressive result.

Q4: What is the best way to get a smooth, not-too-sweet cream cheese frosting?

The two most important secrets are to use room temperature, softened cream cheese and butter , and to beat them together well until they are light and fluffy before you add the confectioners' sugar. This will ensure your frosting is perfectly smooth and not lumpy.

Q5: What is cake flour, and can I make my own?

Cake flour is a finely milled, low-protein flour that creates a very tender and delicate crumb in cakes and cupcakes. If you don't have any, you can make a simple substitute at home! For every 1 cup of all-purpose flour, simply remove 2 tablespoons of the flour, and then add in 2 tablespoons of cornstarch. Be sure to sift them together well before you use them.

Red Velvet Vampire Cupcakes (The Perfect Halloween Treat!)

A festive and fun recipe for ‘Red Velvet Vampire Cupcakes,’ a perfect treat for a Halloween party. The dessert features a from-scratch, moist red velvet cupcake base. After baking, a hole is cored out of the center of each cupcake, which is then lined with a layer of melted chocolate and filled with a ‘bloody’ red raspberry jam surprise. The cupcakes are topped with a classic, tangy cream cheese frosting. The final ‘vampire bite’ effect is created by poking two small holes in the frosting and drizzling more of the red jam into them.

Author: Evelyn

Ingredients

For the Cupcakes:
1 3/4 cups cake flour
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for the filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
For the Cream Cheese Frosting:
One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, cubed, at room temperature
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract

Instructions

Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a large bowl, sift the flour, granulated sugar, cocoa, baking soda, and salt. In another large bowl, whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla, and egg.
Add the wet ingredients to the dry ingredients and stir until just incorporated. Divide the batter among the cupcake liners.
Bake for 16 to 18 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool completely on a wire rack.
Fill the Cupcakes: Melt the chocolate and coconut oil together in the microwave. Use a small knife to cut a plug from the middle of each cupcake. Brush the inside of the holes with the melted chocolate and freeze for 15 minutes to harden.
In a small bowl, whisk the raspberry jam with a drop of red food coloring and 1 tablespoon of water until smooth. Spoon 1 tablespoon of the jam into each of the chocolate-lined holes.
Make the Frosting and Decorate: In a large bowl, beat the cream cheese with an electric mixer until smooth. Gradually beat in the butter, then the confectioners’ sugar and vanilla, until light and fluffy.
Transfer the frosting to a pastry bag fitted with a large round tip. Pipe the frosting on top of the cupcakes to cover the jam-filled hole.
To create the ‘vampire bites,’ use a plastic straw to poke two holes into the frosting on each cupcake.
Drizzle the remaining red jam into the holes to resemble blood.

Notes

Special Equipment: The recipe recommends a pastry bag fitted with a large round tip and a plastic straw for decorating.
Lining the cored-out center of the cupcakes with melted chocolate is a key step that prevents the jam filling from making the cake soggy.
It is crucial to let the cupcakes cool completely before frosting to prevent the cream cheese frosting from melting.

Find it online: https://cookupjoy.com/red-velvet-vampire-cupcakes/