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+ servings
A cupcake with pink frosting in a silver wrapper, topped with a decorative silver crown and drizzled with red sauce to resemble blood, creating a dramatic and gothic appearance.

Carrie's Prom Night Red Velvet Cupcakes

Linda Feller
These wickedly gorgeous red velvet cupcakes with pink frosting and berry "blood" drizzle transform any gathering into an unforgettable horror-themed celebration perfect for Halloween or movie nights.
Prep time.1 hour
Cook time.20 minutes
Total time.1 hour 20 minutes
Course.Dessert
Cuisine.American
Number of servings.14 yields 12-14 cupcakes
Calories per serving.414 kcal

Ingredients

For the Red Velvet Cupcakes:

  • cups cake flour
  • 1 tablespoon unsweetened cocoa powder, not Dutch-processed
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons neutral oil, like avocado or vegetable
  • 2 large eggs, room temperature
  • 2 tablespoons liquid red food coloring, or 2 teaspoons gel food coloring
  • 1 tablespoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 2 teaspoon white vinegar
  • ½ teaspoon baking soda

For the "Blood" Berry Syrup:

  • 2 cups frozen raspberries, or fresh, or strawberries*
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon cornstarch, mixed with 1 teaspoon cold water (optional, for thickening)

For the Pink Cream Cheese Frosting:

  • 6 oz cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pink food coloring
  • pinch salt

Instructions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together flour, cocoa powder and salt.
  • In a large bowl, beat butter, oil and sugar with an electric mixer until light and fluffy, about 3 minutes (you can use a stand mixer if you have one). Add eggs one at a time, beating well after each addition. Mix in vanilla extract and red food coloring. the buttermilk, oil, red food coloring, vanilla and vinegar.
  • (Do this part by hand with a rubber spatula to avoid over-mixing.) Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  • In a small bow, mix together the vinegar and baking soda (it will fizz); stir immediately into the batter.
  • Divide batter evenly among cupcake liners, filling each about ⅔ full (I use a scant 1/4 cup each for 14 cupcakes). Bake for 15 - 17 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool in the pan for no more than 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Berry "Blood" Syrup: Combine the raspberries, sugar, and lemon juice in a saucepan over medium heat. Bring to a simmer and cook for about 10 minutes, smashing the berries with a spoon as they break down. Cool for several minutes, then strain through a fine-mesh sieve to remove seeds and pulp. Allow to cool completely (it will thicken as it cools), then transfer to a squeeze bottle. The syrup should be thick enough to drip slowly but not run completely off the cupcakes. (If your syrup is really thin, stir in the corn starch slurry and heat over medium heat for another 1 to 2 minutes; then cool.)
  • (*If using strawberries, follow this method: after cooking, purée the mixture using an immersion blender or regular blender, then strain through a fine-mesh sieve. If you'd like a deeper red, add a few drops of food coloring until it's the color you like.)
  • Make the Pink Frosting: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Beat in vanilla extract, a pinch of salt, and pink food coloring until you achieve a pretty pink shade reminiscent of Carrie's prom dress. (If the frosting is too soft for piping, add more powdered sugar; if it's too stiff, add milk a teaspoon or two at a time.)
  • Decorate the Cupcakes: Fill a piping bag fitted with a round or star tip with the pink frosting. Pipe the frosting onto each cupcake in a circular motion beginning at the outside edge. Place a crown pick or topper on each cupcake.
  • Just before serving, use the squeeze bottle (or spoon) to carefully drip the "blood" syrup over each cupcake.

Notes

  • Make-ahead steps:
    • Bake the cupcakes up to one day ahead and store them in an airtight container at room temperature. 
    • The frosting can be made a day ahead too – just store it covered in the refrigerator and let it come to room temperature before re-whipping. 
    • Make the berry syrup up to three days ahead and store it in the fridge. (Drizzle just before serving.)

Nutrition

Calories: 414kcal | Carbohydrates: 63g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 257mg | Potassium: 86mg | Fiber: 2g | Sugar: 53g | Vitamin A: 517IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 0.4mg
Keywords.oven
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