Bleeding Red Cupcakes with Chocolate Ganache

Halloween may still be a few days away, but we have been busy beavering away in the kitchen planning our bewitching bakes very carefully. And lets be honest, why delay the fun with cake? The witching hour is close at hand so embrace the baking bug, get into the kitchen with our recipe and rustle up these horrific Bleeding Red Cupcakes.

Happy Halloween!

Bleeding Red Cupcakes with Chocolate Ganache

(Makes 12)

 

Ingredients

For the Bleeding Red Cupcakes:

130g plain flour

1tsp baking powder

½ tsp bicarbonate of soda

65g unsalted butter, softened

65g Flora or margarine, softened

2 free range eggs

½ tsp extract vanilla

2 tbsp semi-skimmed milk

60g light brown sugar

50g caster sugar

2tbsp maple syrup

30ml red food colouring or red food colour paste

 

For the Chocolate Ganache:

100g 70% dark chocolate, finely grated

100g good quality milk chocolate, finely grated

200g double cream

 

To decorate…

…Adorn your cupcakes with a selection of spooky sweets, gross jellies or sprinkles. Alternatively, get really creative and melt some white chocolate to drizzle cobwebs over the Chocolate Ganache. Or try mixing the white chocolate with a little red food colouring or colour paste and pour the Bloody White Chocolate icing all over the tops of the cupcakes.

 

For the Bloody White Chocolate drizzle:

60g white chocolate

20ml red food colouring

 

Method:

Pre-heat the oven to 200° C.

Line a 12-hole muffin pan with cupcake cases or re-usable silicone cupcake cases.

Measure out the flour and sift into a bowl with the baking powder and bicarbonate of soda. Set aside.

Cream the butter and Flora with the caster sugar, light brown sugar and the maple syrup in a separate bowl. Add the food colouring and vanilla extract and beat in the eggs one at a time.

Mix the flour into the batter, one spoonful at a time, till the mixture is completely combined.

Spoon an ice-cream scoop of mixture into each cupcake case and smooth out the top of each cupcake.

Bake for 15 to 20 minutes till an inserted skewer comes out clean. Transfer to a wire cooling rack. Allow the cupcakes to cool for 20 to 30 minutes before icing.

Bring the cream to a simmer in a pan over a gentle heat, when hot but not boiling add the finely grated chocolate (alternatively, you can use all dark chocolate for a really dark chocolate Ganache).

Swirl the cream and stir the chocolate into the cream till the Chocolate Ganache is smooth and glossy. Allow the Ganache to cool slightly before drizzling over the top of the cupcakes.

To decorate the iced cupcakes with the Bloody White Chocolate gently melt the white chocolate in a microwave on a low setting for several 20 second blasts, stirring between each 20 seconds till just melted. Stir in the red food colouring. Drizzle the Bloody White Chocolate over the cooled, iced cupcakes.

Circulon 12 cup non stick muffin tray, £17 at House of Fraser

Happy Halloween

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