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Bad Romance Cupcakes

by Nick Makrides
Bad Romance Cupcakes

Ok so I’m a huge Lady Gaga fan and if you’ve been following me on social media for even 5 minutes, you’ll already know that about me. I’m not into making the typical lovey dovey stuff for valentines day. I like making things inspired by all the pop queens that I listen to everyday. Something different and sexy. Well, I think the song Bad Romance by Lady Gaga is definitely an example of something that is worthy of a Scran Line valentine’s day dessert!

Bad Romance Cupcakes

Bad Romance Cupcakes

Serves 20

5 from 2 votes
Prep Time: 1 hr 30 mins
Cook Time: 45 mins
Total Time: 2 hrs 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups whole milk full-cream
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 1 tbsp cocoa powder

Frosting

  • 2 batches American buttercream frosting Swiss meringue buttercream frosting


Instructions

Red Candy Spikes

  • To make the red candy spikes, add the white and dark chocolate to a large microwave safe bowl and microwave for 30 seconds at a time, mixing each time until smooth. Add the red food candy food gel colouring and mix until well combined. Pour out onto two baking trays lined with baking paper. Use a large spatula to flatten and spread out. Then right before the chocolate is fully set, use a knife to score the chocolate into small triangle shapes. Set aside in the fridge.

Cupcakes

  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.
  • Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  • Fit the end of a piping bag with a Wilton 1M tip, fill your bag with frosting and frost your cupcakes in a signature swirl.

Frosting

  • Add the cocoa powder, crushed Oreos and red food gel to the frosting and mix until well combined. Depending on the brand of food gel you’re using you may need to use more to make it really red.

Assembly

  • Add the frosting to a piping bag fitted with a large round tip and pipe a tall bulb of frosting on top of each cupcake. Finish by adding the chocolate triangles on top. I started at the top of each cupcake and went down, making them face one way to give them the impression they’re moving. This part is time consuming.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 10kcal
Carbonhydrates: 1g
Protein: 1g
Fat: 1g
Saturated Fat: 1g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 19mg
Sodium: 139mg
Potassium : 11mg
Fiber: 1g
Sugar : 1g
Vitamin A: 27IU
Calcium: 45mg
Iron: 1mg
Nutrition Disclosure

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