Dead Velvet Cupcakes
400g all-purpose flour
2 tbsp cocoa powder
320g caster sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
190ml vegetable oil
50ml Black Food Colouring
2 tsp vanilla extract
Rice bubbles (rice cripsies)
½ cup corn syrup (can use maple syrup, golden syrup or simple syrup in it’s place. Any kind of syrup will work.)
1 pkt of red sour straps
50ml red food dye
1 batch of buttercream frosting
1/ Preheat your oven to 160C degrees. It’s important the temperature is set at this temperature. Some home ovens can be a little off temperature, so an oven thermometer sold at most kitchen stores is a good investment to ensure you get the best results when baking.
2/ Add the flour, cocoa powder, baking powder, baking soda to a large bowl and mix on low speed to blend everything together.
3/ Add the buttermilk, eggs, oil and vanilla essence to a large jug and whisk until well combined.
4/ Slowly add the buttermilk mixture to the dry ingredients and mix on low speed until just combined. Scrape down well, add the black food dye, and mix again until batter is smooth. No longer than 30 seconds. You may need to scrape the bowl down once more to ensure the batter is evenly coloured.
5/ Scoop into cupcake pan lined with cupcake papers. Fill each paper just over ½ way and bake for 20-25 min or until a skewer comes out clean. Set them aside to cool down completely.
6/ While your cupcakes are baking and cooling prepare your blood and guts by splitting the sour straps into separate long strips. You can do this by hand or using a knife. Prepare the blood by mixing your corn syrup and red food dye in a large bowl. Gently mix until well combined. You can also colour your buttercream frosting by adding a little black food dye to make it grey and mix it in well, ensuring it’s coloured evenly.
7/ To finish off cupcakes use an apple corer to make a hole in the center of the cupcake. Fill with blood and guts. Frost the cupcakes in a swirl using a round tip at the end of your piping bag. Use a blunt knife to gently cut into the frosting as if wolverine tried to pick one up. Add your rice crispy maggots around the frosting and finish off with some dribbles of blood.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.