Berry Spooky Cupcakes

310 gram all purpose flour
2 Tablespoons cocoa powder
1 Tsp. baking powder
1/2 Tsp. salt
170 gram Driscoll's raspberries
180 gram buttermilk
1 Tbsp. red food coloring
1 Tsp. vanilla extract
400 gram granulated sugar
115 gram unsalted butter
3 large eggs
Ingredients for Frosting
336 gram reduced fat cream cheese at room temp
10 Tablespoons unsalted butter, at room temperature
1 Tsp. vanilla extract
500 gram confectioners' sugar
Ingredients for Raspberry Reduction
2 x 170 gram Driscoll's raspberries
60 gram granulated sugar
60 ml water

45 min + 22 min | 24 pieces | holiday and events | kid friendly

Driscolls Halloween Recipe, Spooky Cupcakes

Have a sweet and spooky Halloween with these raspberry red velvet cupcakes. Raspberry puree flavours the blood red cupcakes that are then topped with berry bats and spiders. There should be plenty of frosting for the cupcakes and for any extra decorative icing you want to do on top.

Directions

Cupcakes

PREHEAT oven to 180°C.
LINE 24 muffin cups with paper liners.
PLACE flour into a large bowl.
ADD 2 tablespoons cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
WHISK to combine ingredients and SET ASIDE flour mixture.
PRESS raspberries through a fine-mesh sieve into a small bowl and DISCARD seeds.
MEASURE OUT 75 gram of puree and PLACE into a separate small bowl. (RESERVE remaining puree for frosting and SET ASIDE.)
ADD buttermilk, 1 tablespoon red food coloring, and 1 teaspoon vanilla extract.
STIR to combine ingredients.
SET ASIDE raspberry mixture.
PLACE granulated sugar into the bowl of an electric mixer.
ADD butter.
BEAT ingredients 5 minutes or until light and fluffy.
ADD 3 eggs, one at a time, with mixer on low speed and SCRAPE DOWN sides of bowl as needed.
ADD 1/3 of flour mixture to mixing bowl and BEAT just until combined. Do not overmix.
ADD 1/2 of raspberry mixture to mixing bowl and BEAT just until combined. Do not overmix.
ADD half of remaining flour mixture to mixing bowl and BEAT just until combined. Do not overmix.
ADD remaining raspberry mixture to mixing bowl and BEAT just until combined. Do not overmix.
ADD remaining flour mixture to mixing bowl and BEAT just until combined. Do not overmix.
DIVIDE batter evenly between prepared muffin cups.
BAKE 23 to 25 minutes or until toothpick inserted into center comes out clean.
REMOVE cupcakes from pans and COOL completely on wire rack.

Frosting

PLACE cream cheese into a medium bowl.
ADD 10 tablespoons butter and 1 teaspoon vanilla.
BEAT ingredients with an electric mixer until blended.
ADD confectioners' sugar.
BEAT again on low until combined.
DIVIDE frosting in half between 2 bowls.
STIR one tablespoon reserved raspberry puree into one bowl to create pink frosting and
ADD additional puree for a darker color if desired.

Raspberry Reduction

PRESS raspberries through a fine-mesh sieve into a small bowl and DISCARD seeds.
TRANSFER puree to small saucepan.
ADD granulated sugar and water.
BRING to a boil over medium heat.
COOK, stirring frequently, until mixture is reduced by half.
ALLOW to cool completely.
TRANSFER raspberry reduction to a small piping bag or sandwich bag.

Decoration

FROST cupcakes with white and pink cream cheese frosting.
PIPE concentric circles on top of cupcakes with alternate color frosting or raspberry reduction.
USE a toothpick to gently drag icing from center to outside edge to create spider web design.
REMOVE one cupcake top with a serrated knife and CUT bat wings from top of cupcake.
USE blackberries, blueberries, raspberries and, decorating gel to create spiders or bats.
DIP edges of cupcakes in sprinkles to finish edges.