Psycho Killer Cupcakes

Ingredients:

For the Cake:

• 1 2/3 cups all purpose flour
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, melted
• 3 egg whites
• 1 tablespoon pure vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk, warm

For the Buttercream:

• 4 cups powdered sugar
• 4 sticks (2 cups) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon heavy cream
• 1/8 teaspoon salt
• 1 teaspoon whole milk

For the Strawberry Sauce (Blood):

• 1 tablespoon strawberry syrup (I prefer Hershey's)
• 1 tablespoon light corn syrup
• 2-4 tablespoons corn starch
• 1 teaspoon of red food coloring
• 1-2 drops blue food coloring (optional)

Directions:

For the Cake:

1. Preheat oven to 350F. Line your cupcake pans with 16-18 liners and set aside.
2. Add the flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and whisk together. Set aside.
3. Separate your eggs. Set aside.
4. In a separate medium mixing bowl, whisk together the butter, vanilla, sour cream and milk. Then whisk in the egg whites. Make sure the mixture is not still too warm from the milk and melted butter before adding in the egg whites. Otherwise it may scramble them.
5. Add the wet ingredients to the dry ingredients. Whisk together until just incorporated, you don't want to over-mix.
6. Divide the batter evenly among your prepared cupcake liners, filling 2/3 the way full.
7. Bake one pan at a time for 18 minutes each or until a toothpick inserted comes out clean.
8. Allow the cupcakes to cool completely before frosting.

For the Buttercream:

1. In a large mixing bowl, cream the butter with an electric mixer until light and fluffy.
2. Add the powdered sugar in one cup at a time, mixing well after each addition. Scrape the bowl as needed.
3. Mix in the vanilla, milk, cream and salt until fully incorporated.
4. Transfer the buttercream to a piping bag and pipe a dollop onto each of your cooled cupcakes. Add sprinkles or other decorations, if desired.

For the Strawberry Syrup (Blood):

1. In a small bowl, add the syrups and 2 tablespoons of the corn starch. Mix together until all of the lumps are out. Continue adding corn starch 1/2 of a tablespoon at a time until you reach your desired consistency, mixing out all of the lumps each time.
2. Mix in the red food dye. You can add in the blue, if you like, for a more realistic color.
3. Using a spoon, drizzle the syrup over your frosted cupcakes. Do this in a kind of sloppy manner to get a blood splatter look that looks unintentional. Serve as is or top with cupcake toppers, if desired.

*Store in an airtight container at room temperature for up to 3 days.

Makes: 16-18 Cupcakes