Halloween Two-Tone Rose Red Velvet Cupcakes

rose red velvet cupcakes

I like Halloween (being a gothess I suppose that’s a given!), but i prefer the more elegant side as opposed to the gory one – deep colours, vampires, witches etc. I wanted to bake something that was Halloweeny, but also attractive, so I went for red velvet cupcakes decorated with red and black two-tone roses; both roses and the colours red and black are very prevalent in gothic imagery.  I’d been itching to try this two-tone piping effect for a while now and thought that it would work perfectly with these cupcakes (my piping technique really needs some work though…).

two tone rose red velvet cupcakes

Red velvet cake has a mild chocolate flavour which comes from adding a small amount of cocoa powder to the batter, I used 20g of cocoa and my cakes came out a deep red so I certainly wouldn’t use any more than this. If you want a brighter red cake you could try reducing the amount of cocoa powder to 10g (upping the amount of flour by 10g). The classic frosting for red velvet cake is a cream cheese one, however, I find that many cream cheese frostings are a little runny and not suitable for piping so I altered it slightly. It is still a cream cheese frosting, but in place of the usual butter I used double cream, which is stirred into the cheese along with some icing sugar and vanilla extract and the mixture is then whipped until it is stiff and pipeable. It tastes Amazing! Light and fluffy and not too sweet, with a tang from the cream cheese and a delicious vanilla flavour. I was seriously struggling to not give in and just pipe it directly into my mouth…I failed…

I recommend using Philadelphia brand cream cheese as it is more stable than other brands, and please please please use full-fat! The low-fat stuff turns far too runny when mixed with sugar. Lecture Over.

two tone rose red velvet cupcakes

This two-tone icing effect is very striking but isn’t complicated to do and could be used with whichever two colours you choose, the rose pattern is achieved using a Wilton 2D nozzle but I imagine it would probably work well with a standard star tip as well. If you find my instructions for the icing hard to visualise, this video is very useful and explains the technique far better than I am able to!

two-tone rose red velvet cupcakes

These cupcakes contain a quite frankly frightening amount of food colouring, so if you are the kind of person who avoids artificial colours and flavours, then these are not the cakes for you. Make sure that any food colouring you buy specifies that it is bake stable as many natural ones lose their colour when baked. The cakes themselves use an entire bottle of liquid red colouring (I used Silver Spoon); but you must use gel colours for the icing, you have to add so much of it to get the strong colours that I have used that if you use liquid ones your icing will go runny. You can of course colour the icing whatever shade you like and if you find the thought of using so much colouring off-putting then you can always go for pastel shades which do not need much gel. To get the strong red shade I used two whole 10g tubes of gel (and stirred in a teeny bit of the black icing to deepen the colour), and a whole tube for the black as well, so buy more than you think you need!

two tone rose red velvet cupcakes

I am entering these into the Great Denby Cakeoff and linking them to Treat Petite hosted by The Baking Explorer and CakeyboiFiesta Friday as well as Cook, blog, share at Supergolden Bakes

#CookBlogShare

Halloween Two-Tone Rose Red Velvet Cupcakes

  • Servings: 12 cupcakes
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(Please note: although I have provided a conversion from grams to US cup measurements I cannot guarantee the accuracy as I do not bake using cups, I thoroughly recommend investing in a digital metric scale, it is far more accurate.)

Ingredients:

For the cakes:

  • 60g (1/4 cup) soft unsalted butter
  • 150g (3/4 cup) caster sugar
  • 1 large egg
  • 150g (1 + 1/4 cups) plain flour
  • 20g (1tbsp + 1tsp) cocoa powder
  • 120ml (1/2 cup) buttermilk
  • 38ml (2tbsp + 1tsp) bottle red bake stable food colouring
  • 1/2tsp vanilla extract
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1 1/2 tsp white vinegar

For the icing:

  • 185g (6.5 oz) full-fat Philadelphia cream cheese
  • 200ml (3/4 cup + 1tbsp + 1tsp) double cream
  • 75g (3/4 cup) icing sugar
  • 1 tsp vanilla extract
  • gel food colours in two shades, two pots of each

Preheat the oven to 170ยฐC/325ยฐF/gas mark 3 and line a 12-hole muffin tin with paper cases.

Using an electric whisk, beat the butter and sugar together in a large bowl until fluffy, add the egg and beat in well. In a separate bowl, sift together the flour and cocoa powder and in a mixing jug, stir together the buttermilk, food colouring and vanilla extract.

Add half of the buttermilk mixture to the butter mix and beat in, sift in half of the flour, then add the rest of the buttermilk, then the rest of the flour, beat until you have a smooth, even mixture.

Finally, beat in the bicarbonate of soda and the vinegar. Quickly divide the mixture among the paper cases (the bicarb starts working straight away) and place in the oven.

Bake for 20-25 minutes until risen and a skewer inserted comes out clean. Transfer to a wire rack to cool completely.

Meanwhile, make the icing. Place the cream cheese in a large bowl, sift in the icing sugar and add the vanilla extract, stir to combine. Pour in the cream and beat with an electric whisk until firm enough to pipe. Transfer just under a third of the icing to a separate bowl and colour black. Colour the remaining icing red.

Place a nozzle in a piping bag (I used Wilton 2D), spoon the black icing into the bag and smoosh it around so that the whole of the inside of the bag (up to the top of where the rest of the icing will come up to) is coated. Place the piping bag in a jug (to hold it up) and use the handle of a wooden spoon to open it back up all the way down to the nozzle. Spoon the red icing into the bag, you should have black icing around the edges and red in the middle, twist the top of the bag to seal it and make sure there are no air bubbles. Squeeze out some of the icing until it is coming out in both colours.

Starting in the centre of the cupcake, pipe a swirl in an anti-clockwise direction until you reach the edge of the cake, try and let the icing trail off at the end, you can smooth it gently with a finger or wet paintbrush it is is a little uneven. Repeat with the remaining cakes. Store in the refrigerator.

(cake recipe originally by Hummingbird Bakery)

32 Comments on Halloween Two-Tone Rose Red Velvet Cupcakes

  1. Ginger
    October 24, 2014 at 9:47 pm (2 years ago)

    Wow! I just love the icing – you did a fantastic job! These gothic roses are amazing! I’m not a great fan of Halloween myself, but that’s the kind of incentive I’d need. Give me a couple of them and I’ll happily don a bed sheet and go trick-or-treating ๐Ÿ˜‰

    Reply
    • Page
      October 29, 2014 at 9:31 pm (2 years ago)

      Do you have the conversion into Cups and ounces?

      Reply
      • Domestic Gothess
        October 30, 2014 at 9:30 am (2 years ago)

        I’m afraid that I find that converting quantities can often be inaccurate as it is not simply a matter of converting weight to cups, it varies depending on the ingredient. So I don’t want to convert the recipe for you and have it not work! I occasionally use this website for conversions: http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
        There is a menu down the right hand side of the page of different ingredients. I do recommend investing in a digital scale, they don’t cost much (in the UK you can get a good one for ยฃ5) and it is so much more accurate!
        Sorry I couldn’t be more helpful.
        Hannah

        Reply
        • barbsrose
          January 18, 2015 at 1:56 am (2 years ago)

          I have a food scale that can be set to grams, or oz. I guess the only problem would be for small units like tsp., but I think that certain measurements of ingredients in recipes are by taste for example vanilla, and certain ones are uniform in similar recipes so one could always look at another recipe for a measure. I think these cupcakes look awesome. Did you ever use rose water in your frosting recipe? I wonder how it would come out. Experimentation with one or two cupcakes would be interesting.

          Reply
  2. www.garnishandglaze.com
    October 24, 2014 at 11:12 pm (2 years ago)

    These look awesome Hannah! I can’t wait to try this icing technique!

    Reply
  3. Selma's Table
    October 25, 2014 at 12:04 am (2 years ago)

    Gorgeous!! Absolutely stunning – the sort of thing that I would just want to gaze at and not eat! Nothing wrong with your piping – it looks pretty perfect to me!

    Reply
  4. Andrea Giang | Cooking with a Wallflower
    October 25, 2014 at 2:05 am (2 years ago)

    These cupcakes are gorgeous. I love the two tone rose color. Especially on my favorite type of cupcake. Thanks for sharing with us at Fiesta Friday!

    Reply
  5. Hilda
    October 25, 2014 at 3:24 am (2 years ago)

    Fabulous job of piping and a beautiful choice of colours for Hallowe’en. I’m not much of a cake decorator, but you have inspired me!

    Reply
  6. skd
    October 25, 2014 at 10:41 am (2 years ago)

    Beautiful cup cakes these are. Just awesome ๐Ÿ™‚

    Reply
  7. Hello, Scarlett Blog
    October 25, 2014 at 4:23 pm (2 years ago)

    These are so gorgeous they should be artwork.

    <3
    Emory
    helloscarlettblog.com

    Reply
  8. sarahgiebens
    October 25, 2014 at 8:05 pm (2 years ago)

    This is so cool! It looks beautiful and perfect for Halloween at the same time ๐Ÿ˜€

    Reply
  9. Jhuls
    October 26, 2014 at 10:34 am (2 years ago)

    Yay! These are really cute!!! <3 What a fantastic way to eat Red Velvet Cupcakes on a Halloween. ๐Ÿ˜€

    Reply
  10. Loretta
    October 26, 2014 at 12:28 pm (2 years ago)

    Art on a plate, it looks just divine! How very clever!

    Reply
  11. apuginthekitchen
    October 26, 2014 at 6:27 pm (2 years ago)

    So beautiful and perfect Halloween cupcakes, love the rose icing, beautifully done and perfect for our party. Thank you so much for bringing them.

    Reply
  12. dishofdailylife
    October 28, 2014 at 1:39 am (2 years ago)

    Your cupcakes really are spectacular! The two tone effect is very cool! Pinning.

    Reply
  13. Domestic Gothess
    October 30, 2014 at 9:43 am (2 years ago)

    Thankyou! They tasted pretty damn good too! ๐Ÿ™‚

    Reply
  14. lucyparissi
    October 30, 2014 at 3:00 pm (2 years ago)

    What beautiful cupcakes! Almost a shame to eat them… but I am sure I could manage it… thanks for linking to #CookBlogShare

    Reply
  15. Julie's Family Kitchen
    October 30, 2014 at 4:27 pm (2 years ago)

    Oh wow! Your cupcakes are so striking and absolutely perfect for Halloween. You’re done a brilliant job piping the rose effect too. #CookBlogShare

    Reply
  16. Laura
    October 31, 2014 at 7:59 am (2 years ago)

    Are you sure your piping technique needs work?! These are stunning and look perfect to me. I’ve not seen a black and red two tone before but these are absolutely gorgeous. I love your addition of cream to the icing too =)

    Reply
  17. ninoalmendra
    October 31, 2014 at 12:10 pm (2 years ago)

    I just love it! Happy Halloween, DG! Happy FF!!!

    Reply
  18. Charlotte - MyRecipeBook
    November 4, 2014 at 9:46 pm (2 years ago)

    I love that icing technique. I think it’s the best two-tone icing I’ve seen, and you make it sound nice and simple. I’m definitely going to give it a try.

    Reply
  19. itsswayam
    September 16, 2015 at 6:57 am (1 year ago)

    this is so so cool!!! I couldnt dare to do these but man… u have got me dreaming of them!! Pinning ๐Ÿ™‚

    Reply

4Pingbacks & Trackbacks on Halloween Two-Tone Rose Red Velvet Cupcakes

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