Halloween Bloody Heart Cupcakes

Scary bloody heart cupcakes with a "blood" center for some Halloween fun.




CUPCAKES 20 glass marbles or 20 small balls of tinfoil 1 recipe batter for making White Cupcakes 2 to 3 cups strawberry jelly or smooth strawberry jam 1 12-oz can of Vanilla Cream Frosting Red and blue food coloring Pastry bag and medium round tip (optional)

Nutritional information

No nutrition information available


1. Line cupcake tins with paper liners. Fill the liners two-thirds full with the batter. Place 1 marble or tinfoil ball between each liner and the baking tin. This will make a dent in your cupcake when it bakes to make it "heart-shaped". Bake the cupcakes as directed in your recipe. If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot.
2. With a small paring knife, cut out a circle about the size of a dime in the center of each cupcake, going about two thirds of the way in. Pull the little plug of cake out. Cut off the top of this piece (about ½ inch thick) and eat or discard the bottom. Use a teaspoon or a squeeze bottle to fill the hole partway with the strawberry jelly "blood." Put the little cake plug back in. Continue with the rest of the hearts.
3. Put one third of the frosting into two separate bowls. Color one bowl of frosting with the red food coloring. Tint the other bowl of the frosting blue. Tint the remaining two thirds pink.
4. Frost the cupcakes with the pink frosting. Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top. With the pastry bag or a knife, use the red and blue frosting to make "veins" on the hearts.