Ingredients

Cupcakes:

• 125 g plain flour, sifted
• 5 g baking powder
• 1 g salt
• 100 g caster sugar
• 76 g unsalted butter, softened
• 1 g salt
• 1 egg
• 5 mL vanilla extract
• 125 mL low-fat milk
• 125 mL M&M’S® Milk Chocolate

Frosting:

• 250 g brick-style low-fat cream cheese, softened
• 120 mL low-fat whipped topping
• 5 mL vanilla extract

Edible Blood:

• 5 mL cornflour
• 45 mL water, divided
• 30 mL honey
• Red food colouring gel, as needed

Instructions :

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes (+ 20 minutes standing time)

Makes: 12 servings

1. Cupcakes: Preheat oven to 350°F/180°C/Gas Mark 4. Line 12 mini muffin cups with paper liners.
2. In medium bowl, whisk together flour, baking powder and salt.
3. In another medium bowl, using handheld electric mixer, beat together sugar and butter until light and fluffy. Beat in egg until incorporated. Beat in vanilla.
4. With mixer on low speed, alternately beat in flour mixture in 3 parts and milk in 2 parts, starting and ending with flour mixture and scraping bowl as needed between additions. Fold in M&M’S® Milk Chocolate.
5. Spoon or scoop batter into prepared muffin cups, filling about two-thirds full.
6. Bake for 15 to 18 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.
7. Frosting: In medium bowl, using handheld electric mixer, beat cream cheese until light and fluffy. Beat in whipped topping and vanilla until blended. Transfer frosting to piping bag fitted with star tip.
8. Pipe frosting over cupcakes. Refrigerate until ready to serve.
9. Edible Blood: In small saucepan, stir together cornflour and 15 mL water until smooth. Stir in honey and remaining 30 mL water. Add food coloring/gel to reach desired hue. Set over low heat and cook, stirring frequently, for 2 to 3 minutes or until just starting to simmer and slightly thickened. Let cool completely before using.
10. Just before serving, drizzle or drip edible blood over cupcakes.

Tip:

• Substitute edible blood with raspberry jelly or red decorating gel.