Bloody Halloween Cupcakes

Ingredients

• 1 Vanilla bean
• 220 g spelt flour type 1050
• 50 g chocolate flakes
• 1 packet Weinstein baking powder
• 60 g unsweetened applesauce
• 250 ml buttermilk
• 80 g honey
• 3 egg whites
• 150 g white chocolate
• 125 ml cherry juice
• 1 tbsp Cornstarch

Instructions

1. 1.

   Halve the vanilla bean and scrape out the seeds with a knife.

2. 2.

   Mix flour, chocolate flakes, vanilla seeds, and baking powder. Add applesauce, buttermilk, and honey, then stir with an electric mixer.

3. 3.

   Beat egg whites very stiffly and gently fold into the batter. Drop 20 dough spots onto a parchment‑lined tray and bake at 180 °C (fan 160 °C; gas: level 2–3) in a preheated oven for about 12–15 minutes. Remove cupcakes from the oven and let cool.

4. 4.

   Meanwhile, chop the chocolate and melt it over a double boiler. Then take the cupcakes off the tray, flip them, and spread the melted chocolate on top.

5. 5.

   While the chocolate dries, whisk the cherry juice with cornstarch and heat while stirring. Bring to a boil, let cool slightly, then spray the cupcakes with the "blood".