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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.
Course Dessert
Cuisine American
Keyword bloody cupcakes, bloody finger cupcakes, Halloween cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
cool cupcakes 10 minutes
Total Time 50 minutes
Servings 24 cupckes
Calories 192kcal
Author Eileen Kelly

Ingredients

How to make jazzed up cupcakes from a box mix

Creamy Vanilla Frosting

Edible Blood

  • 1 cup confectioners sugar
  • cup water
  • 2 Tablespoons red food coloring Note 4
  • 2 teaspoons chocolate sauce Note 4

Edible Fingers

Instructions

How to Make Vanilla Cupcakes

  • Preheat the oven to 350°F/177°C. Place 24 cupcake liners in cupcake baking trays. Set aside.
  • In a large mixing bowl using an electric hand mixer with beaters attached combine the cake mix, buttermilk, vegetable oil, and eggs, for about 30 seconds.
  • Increase mixer speed to medium and mix for at least 1 - 2 minutes to fully blend the cake mix.
  • Fill the cupcake-lined muffin tins ¾ the way up.
  • Bake in the preheated oven 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, use an electric hand mixer with beaters attached, beat the confectioner's sugar and butter until well combined, about 3-4 minutes.
  • Add in vanilla extract and milk. Beat another minute to combine all ingredients.
  • Use the angle spatula to spread the icing on the cooled cupcakes.

How to make Edible Blood

  • In a blender, add the confectioner's sugar, water, and red food coloring and blend until combined, about 30-40 seconds.
  • Add in 1 teaspoon of the chocolate sauce and blend for another 10 seconds to mix the ingredients. If the color is not rich enough, add another teaspoon of chocolate sauce and blend again to enhance the color.
  • Drizzle the edible blood on the cupcakes. Then, add a bloody finger to each cupcake.
  • Serve and enjoy.

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
Note 1: If you don't have buttermilk, combine 1 cup of milk with 1 Tablespoon of white vinegar. Let it settle for about 15 minutes before adding it 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 flavor results use either full fat, 1%, or 2% milk.
 
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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Nutrition

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