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Vampire Bite Halloween Cupcakes

Vampire Bite Halloween Cupcakes: Sinfully Sweet & Spooky Treats

Enjoy spooky and delicious Vampire Bite Halloween Cupcakes that are rich in flavor and visually striking.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 2 cups all-purpose flour can substitute with gluten-free flour if needed
  • 1 cup granulated sugar no substitutions suggested for best flavor
  • ½ cup unsalted butter (softened) can replace with margarine for a dairy-free option
  • 2 large eggs no substitutes for fluffiness
  • 1 cup buttermilk substitute with milk and a splash of vinegar
  • 2 tablespoons cocoa powder dark cocoa can be used for a richer taste
  • 2-3 teaspoons red food coloring (gel-based) liquid food coloring can be used but may affect texture
  • 1 teaspoon vanilla extract no substitutions suggested
  • ½ teaspoon baking soda baking powder can be used if needed
  • 1 tablespoon white vinegar can omit if using baking powder
  • ½ teaspoon salt no substitutions suggested
Creamy Filling
  • ½ cup sweetened condensed milk evaporated milk may be a substitute
  • 2 tablespoons unsalted butter for a delightful texture
  • 1 cup red velvet cake crumbs made from baking cupcakes in advance and removing the centers
Frosting
  • 3-4 cups powdered sugar no specific substitutions suggested for best consistency
  • 2 tablespoons milk or heavy cream non-dairy milk can be used
  • 1 drop ivory or peach food coloring no specific substitutes suggested
Decoration
  • as needed candy fangs/red gelatin fondant or chocolate can be used for similar effects
  • as needed red syrup/edible red gel homemade fruit syrup can serve as an alternative
  • as needed non-edible straws consider using edible alternatives like Fruit Roll-Ups

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Piping Bag
  • spatula
  • Knife

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes.
  3. Incorporate 2 large eggs one at a time, mixing well after each.
  4. Add 1 cup of buttermilk, 2 tablespoons of cocoa powder, 2-3 teaspoons of red gel food coloring, 1 teaspoon of vanilla extract, ½ teaspoon of baking soda, 1 tablespoon of white vinegar, and ½ teaspoon of salt, blending until smooth.
  5. Gradually fold in 2 cups of all-purpose flour until just combined.
Baking
  1. Spoon the red velvet batter into the lined muffin tin, filling each cup about two-thirds full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove from the oven and cool in the pan for 5 minutes before transferring to a wire rack. Let cool completely.
Hollowing Centers
  1. Carefully cut out the centers of each cupcake, leaving a small border around the edges to create a cavity.
  2. Set aside the removed cupcake tops to make red velvet cake crumbs for decoration.
Filling Preparation
  1. In a medium bowl, mix ½ cup of sweetened condensed milk with 2 tablespoons of softened unsalted butter and a few drops of red food coloring until smooth and creamy.
  2. Fill each hollow center with this luscious filling, allowing it to slightly overflow.
Frosting Preparation
  1. Beat together 1 cup of softened unsalted butter and 3-4 cups of powdered sugar until creamy.
  2. Gradually add 2 tablespoons of milk and a splash of vanilla extract, mixing until combined.
  3. Add more milk if needed to achieve a smooth, spreadable texture, then incorporate ivory or peach food coloring.
Frosting and Decorating
  1. Generously frost the tops of each filled cupcake with the prepared frosting.
  2. Drizzle red syrup or edible red gel on top for a chilling blood drip effect.
  3. Place candy fangs or gummy worms: feel free to get creative!
Serving
  1. Present the cupcakes on a dark platter surrounded by Halloween-themed decorations.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 60mgFiber: 1gSugar: 25gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure buttercream is well-mixed for a silky finish. Bake and prepare filling a day in advance if desired. Store decorated cupcakes at room temperature for up to 2 days or refrigerate for up to 5 days.

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