Recipes/ Sweets

Bleeding red velvet

Bleeding red velvet

Just in time for Halloween, here the last recipe for this year. And I got to finish off some of the stuff left in the cupboard, like catching two birds with one stone.

Bleeding red velvet
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Bleeding red velvet

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Serves: 12


  • 2 eggs
  • 100 g butter
  • 200 g flour
  • 1 tsp vanilla sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 20 g cocoa
  • 240 g sugar
  • 200 g buttermilk
  • 1/2 tsp red food coloring
  • 1 tsp vinegar
  • 1 tsp baking soda
  • 230g butter
  • 1 jar marshmallow fluff
  • 1 tsp vanilla paste
  • 1 cup icing sugar
  • 250g isomalt



cream the eggs with the butter, mix the food coloring with the buttermilk;


add flour, baking powder, salt, cocoa, sugar, vanilla sugar and beat, add the liquids;


in a small separate bowl mix the baking soda with the vinegar and add to the rest,


bake in a 180°C preheated oven for 15-20 minutes, leave to cool completely on a rack;


beat the butter until fluffy, add in the jar of marshmallow fluff, the vanilla paste and slowly add the icing sugar, put in a piping bag;


melt the isomalt and spread it onto parchment paper, break it to obtain "glass shards";


pipe a nice swirl on top of the cupcake, decorate with the strawberry syrup and insert a piece of isomalt.

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