Bleeding Killer Cupcakes Tutorial
If you need an easy, last-minute Halloween treat that is festive and looks like it took a lot longer than it really did, serve up some Killer Cupcakes for Halloween. I was inspired to make these when I saw those little edible knives in a recipe for bleeding truffles. The truffles were very cool, but I'm not up for making homemade truffles considering everything else I need to do in preparation for Halloween. The easiest way to create this bite-size Halloween dessert is with mini cupcakes. Hell, you can even use store-bought mini cupcakes from your local grocery store to make this Halloween dessert even easier. Follow the simple directions below to make your own Killer Cupcakes.
1. If you use store-bought mini cupcakes, pick ones with plain white frosting on top. Using a butter knife, scrape the top layer of icing off, leaving behind a flat layer of icing to work with. If you want to make your own mini cupcakes, try this red velvet cupcake recipe or my gluten-free, vegan chocolate cake mix. To frost the cupcakes, use classic white royal icing, spreading on a flat layer with a butter knife or offset spatula.
2. For the fake blood on the Killer Cupcakes, use red gel food coloring in a small tube. (From the baking aisle at most grocery stores.) The dark red shade of the gel is perfect for edible fake blood. Start in the center of the cupcake and slowly squeeze out the gel from the center to the edges in little strips. Let a few slightly drip over the edge. Use the tip of the tube to spread the fake blood out and dab it in.
3. Get a box of small edible knife candies, which you can find at Michael's or maybe your local Walmart or Target. Just stick them in the tops of the bloody cupcakes, and you're done. Have a Happy Halloween!