Spooky Halloween Bloody Finger Cupcakes
Spooky Halloween topped cupcakes made with vanilla cupcakes topped with edible fingers and edible blood. Great for a Halloween party.
Prep Time 20 minutes
Cook Time 20 minutes
cool cupcakes 10 minutes
Servings 24 cupckes
How to make jazzed up cupcakes from a box mix
- 15.25 ounce white cake mix, box
- 1 cup buttermilk Note 1
- vegetable oil Note 2
- 3 large eggs
Creamy Vanilla Frosting
- 3 cups confectioners sugar Note 4
- 6 Tablespoons unsalted butter
- 2 teaspoons pure vanilla extract Note 4
- 2-3 Tablespoon milk Note 3
- 1 cup confectioners sugar
- 1/3 cup water
- 2 Tablespoons red food coloring Note 4
- 2 teaspoons chocolate sauce Note 4
How to Make Vanilla Cupcakes
Preheat oven to 350 degrees.
Place 24 cupcake liners in cupcake baking trays. Set aside.
In a large mixing bowl add cake mix, buttermilk. vegetable oil, and eggs.
Use a hand mixer, mix for 30 seconds on low.
Increase mixer speed to medium and mix at least 1 - 2 minutes to fully blend cupcake mix.
Fill the cupcake liners 3/4ths the way full.
Bake for 16- 18 minutes. A toothpick should come out clean of the center of the cupcake.
Set cupcakes on a cooling rack to cool completely before frosting.
How to Make Creamy Vanilla Frosting
In a medium size mixing bowl add confectioners sugar.
Use a hand mixer on low to mix together.
Add in vanilla extract and milk. Mix till smooth.
Spread on cooled cupcakes.
How to make Edible Blood
Add to a blender, confectioners sugar, water, and red food coloring, Mix well.
Add in 1 teaspoon chocolate sauce. Mix well.
If color is not rich enough, add another teaspoon of chocolate sauce.
Use edible blood to drizzle on cupcakes.
How to decorate the Halloween Spooky Bloody Finger Cupcake
Once cupcakes have cooled. Spread an equal amount of creamy vanilla icing on each cupcake.
Add a spooky finger to each cupcake.
Drizzle the edible icing on each cupcake.
Serve and enjoy.
Store in either a cupcake holder or well covered for up to 2 days.
Note 1: If you don't have buttermilk, combine 1 cup milk with 1 Tablespoon white vinegar. Let it settle for about 15 minutes before adding to the cupcake mix. Note 2: Use the amount given on the cake box for vegetable oil. Trust me, it works. Note 3: For best results use either full fat, 1%, or 2% milk. Note 4: This recipe uses Dixie Crystal Sugar, Adams Extract vanilla and food coloring, and Litehouse chocolate sauce. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Serving: 1cupcake | Calories: 192kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 150mg | Potassium: 43mg | Fiber: 1g | Sugar: 28g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg