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Red velvet broken glass cupcakes recipe

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This cupcake gets a spooky halloween makeover. Made with 'blood' of raspberries, grated beetroot and a cream cheese icing - these red velvet cupcakes are a real treat. See method

Serves 12
40 mins to prepare and 20 mins to cook, 20 mins to cool
460 calories / serving
Vegetarian

Ingredients

250g (8oz) plain flour
40g cocoa powder
2 tsp baking powder
2 eggs
150g (5oz) caster sugar
4 tbsp sunflower oil
200ml (1/3pt) milk
250g (8oz) cooked beetroot, grated

To decorate

90g (3 1/4oz) butter, softened
200g icing sugar, sifted
200g (7oz) lighter cream cheese
2 x 200g packs clear mints
200g (7oz) fresh or frozen raspberries

Each serving contains

Energy
1935kj
460kcal 23%
Fat
14g 20%
Saturates
7g 35%
Sugars
64g 71%
Salt
0.7g <1%

of the reference intake
Carbohydrate 80.7g Protein 6.3g Fibre 2.5g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases. Sift the flour, cocoa powder and baking powder into a mixing bowl. Beat together the eggs, caster sugar, sunflower oil and milk, and then mix in the grated beetroot. Fold the wet mixture into the dry ingredients.
Divide the mixture between the muffin cases and bake for 20 minutes, until springy to the touch. Allow to cool.
While the cupcakes are cooling, make the frosting. Beat together the butter and icing sugar until pale and fluffy then fold in the cream cheese. Keep in the fridge until ready to use.
For the ‘broken glass’, unwrap the mints and put into a heavy based pan. Heat over a very gentle heat until melted, then pour onto a baking sheet lined with non-stick baking paper and allow to harden. Break gently with the end of a rolling pin to create the effect of broken glass. To make the ‘blood’, push the raspberries through a sieve and discard the seeds.
To assemble, spread the frosting over each cupcake, push a few bits of ‘broken glass’ into each one and finally drizzle with a little of the raspberry purée.

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