Cupcake Time!

For Hallowe’en, I made a  bunch of Mud ‘n’ Blood cupcakes for a Scarefest film festival at our house. I think we’ve just about finished eating them all, so thought I’d post a few pictures and the recipe. Boom.


Mud ‘n’ Blood Cupcakes (adapted from ideas from A Zombie Ate My Cupcake!)

~ Makes 12 cakes

250g white bread flour
Pinch of salt
115g butter
125g demerara sugar
3 medium eggs
2 teaspoons vanilla essence
120ml milk
2 small punnets raspberries
Chocolate fudge icing (I bought a pre-prepared Betty Crocker tub of icing)
Cocoa powder
Line a 12-hole muffin pan with paper cases (preferably spooky ones, but use what you can).

Sieve the flour into a mixing bowl and  add the sugar and salt. Chop the butter into cubes, add it to the bowl and either blend with a mixer or use some elbow grease to mix it all really well with a wooden spoon. Add the eats one at a time, and give the mixture a good beating with the spoon.

Combine the milk and vanilla essence in a jug, and add to the mixture in about three parts, beating well after each addition.

Take about 15-20 raspberries, and mash them a little bit in the jug before adding them to the mix and stirring them in to the mix. I stirred some gruesome food colouring (red, blue, green) into the mix to give the cakes a marble-y zombie-like appearance.

Spoon the batter into the paper cases and bake in a pre-heated oven at 180deg/gas mark 4 for 20 or so minutes (might take longer, keep checking until they’re done).

While the cakes are in the oven,  take a punnet or more of raspberries, put it in a pan and mash them a bit. Add a couple of cups of water and some sugar (taste to get the right balance) before heating them on the hob for 10-15 minutes, stirring continuously until you get a nice, syrup-y raspberry sauce that’s kind of same consistency of blood. When it’s done, wait for it to cool.

Once both the cakes and sauce are cooled, what you want to do is cut a ‘hollow’ in the top of the cake by cutting a hole into the top. You then want to spoon some of the sauce in, and then take the bit you cut out and put in back so there’s a hole in the middle of the cupcake filled with ‘blood’.

Now spread a generous amount of the chocolate fudge icing on them top, and dust over the top with cocoa powder to give the top a ‘mud’ feel. And voila! You’re done!


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