Bake at 350 degrees for for 15 minutes or until a cake tester inserted into the center comes out clean.
Allow to cool before frosting.
For frosting:
In a medium bowl, mix powdered sugar and butter with a mixer on low speed.
Stir in vanilla and 1 tablespoon of milk.
Gradually mix in additional tablespoon of milk until the frosting is smooth and spreadable.
If frosting is too thick, add more milk, a few drops at a time.
If frosting is too thin, gradually add small amounts of powdered sugar until thickened.
Spread frosting evenly over cooled cupcakes.
Using a toothpick, place two holes in each cupcake.
Place the tip of the red gel icing slightly in the hole and squeeze lightly until you have a dab of icing in the hold.
Use the tooth pick to drag the icing down onto the cupcake to look like dripping blood.
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Helpful Tips for All Recipes
When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
I always use unsalted butter in my recipes.
I always use a meat thermometor to test for doneness when cooking meat.
When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.