- Yield: 4
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 5843 kcal
- Carbohydrate Content: 561.17 g
- Cholesterol Content: 2187 mg
- Fat Content: 362.02 g
- Fiber Content: 15.2 g
- Protein Content: 99.2 g
- Saturated Fat Content: 220.015 g
- Serving Size: 4
- Sodium Content: 5378 mg
- Sugar Content: 234.21 g
- Trans Fat Content: 9.272 g
Red Devil Cupcakes
Red devil cupcakes are a beautiful red color, fluffy cupcake. This yummy cake is made from cocoa powder, butter, and buttermilk with vanilla icing on it which gives a delicious taste to it. Make these delightful cupcakes during the Halloween and show people another naught side of yours. These cupcakes have a very decent look which attracts everybody to eat. Let’s see how to make this moist red devil cupcakes for the festivals.
Ingredients of Red Devil Cupcakes Recipe
- Eggs - 2
- Vanilla extract - 1 Teaspoon
- Caster sugar - 2 Cups
- Softened butter - 280 gm
- Buttermilk - 1 Cup
- White vinegar - 1 Tablespoon
- Cocoa powder - 2 Tablespoons
- Baking powder - 1 Tablespoon
- Plain flour - 3 Cups
- Red liquid food colouring - 1 Tablespoon
- Bicarbonate of soda - 1 Teaspoon
- liquorice strap - 1 meter
- Cream cheese icing
- Icing sugar mixture - 2 Cups
- Softened cream cheese - 350 gm
- Red gel food coloring
How to Make Red Devil Cupcakes
Step 1: Preheat oven to 180 C. Line twenty 1/3 cup muffin pans with paper cases.
Step 2: In the mixture, beat the butter and sugar until it becomes soft and creamy.
Step 3: Now, add vanilla into the mixture and again beat it to combine, then add eggs, at a time, beating well after each addition.
Step 4: Add flour, cocoa powder, buttermilk and baking powder, vinegar, food coloring and bicarbonate soda and stir to combine. Pour this mixture evenly among the lined pans.
Step 5: Bake it for 20-22 minutes once it’s ready to transfer it to a wire rack to cool completely.
To make cream cheese icing:
Step 1: Beat the cream cheese and butter until it becomes smooth.
Step 2: Slowly add icing sugar, in batches.
Step 3: Now, add the food coloring and beat to mix well.
Step 4: Fill the mixture into a piping bag fitted with a 1-1.5 cm fluted nozzle.
Step 5: Pipe the icing on the cakes.
Step 6: with the help of a knife, trim liquorice strap into horns and tails. Attach to cupcakes.
