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Halloween red velvet cupcakes

Halloween red velvet cupcakes

Halloween red velvet cupcakes

Preparation time: 30 min.
Baking time: 30 min.
6 cupcakes

Bloody spooky! Are you already in the Halloween mood? Then you really have to make these Halloween red velvet cupcakes! First, make the red velvet cupcakes according to the recipe by Meladolcevita. Then fill them with Steviala Supreme Strawberry and finish with a sugarfree meringue buttercream. That will be bloody fun!

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Halloween red velvet cupcakes

Sugarfree meringue buttercream

  • 40 grams egg whites
  • 50 grams Steviala Frost Vanilla
  • 125 grams butter (at room temperature)
  • more Steviala Supreme Strawberry

Baking supplies

  • mixing bowl
  • electric hand mixer or kitchen machine
  • cupcake mold
  • piping bag with star mouth
  • saucepan
  • heat-resistant bowl
  • optional: Tefal Cake Factory


Making Halloween red velvet cupcakes

First, start by making the Halloween red velvet cupcakes. Finally, sprinkle some chopped white chocolate over the cupcakes and bake them in the oven for 20 to 30 minutes. You can also use the Tefal Cake Factory for this. Then let the cupcakes cool down.

Then hollow a small hole out of the cupcakes and fill this hole with the Steviala Supreme Strawberry. Use a piping bag with a pointed mouth for this. Then set the Halloween red velvet cupcakes aside for a while.

Making sugarfree meringue buttercream

Then we get started with the sugarfree meringue buttercream. Fill a saucepan with a layer of water. Place a heat-resistant bowl on top, making sure that the bowl does not touch the water. Add the egg white and the Steviala Frost Vanilla to the bowl and keep stirring with a whisk for 5 minutes until the Frost is completely dissolved.

Then remove the bowl from the saucepan and beat the egg whites for 10 minutes until stiff. It is best to use a kitchen machine for this. Keep mixing for 10 minutes because the mixture has to cool down before you add the butter. You should be able to hold the mixing bowl with whipped egg whites upside down without anything falling out.

Then cut the butter into cubes and add this cube by cube to the beaten egg white. Then mix this again for about 10 minutes to a creamy buttercream.

Has the buttercream become too runny? Place the mixing bowl in the fridge for 30 minutes and then continue to whisk.

Spoon the sugarfree meringue buttercream into a piping bag with a star nozzle. Then decorate the Halloween red velvet cupcakes and top it off with more Steviala Supreme Strawberry.

Nutritional values per portion

  • Calorieën: 366
  • Carbohydrates: 2.9
  • Fats: 34
  • Proteins: 4.2

What others say

  • Zalig en licht smaak

    Written by Fa Hajou on 29-10-2022
    Ik bem blij dat ik deze gemaakt heb en genieten eten met mijn gezin??

    Happy halloween