Vampire Bitten Cupcakes

26 Oct

I love Halloween. It’s not my fav holiday, which is totally 100% Christmas but Halloween is fun. I loved going trick or treating and eating candy as a kid. Once I got to be a teenager though, it was about firecrackers and walking around the neighbourhood and causing havoc. I, for one, am a wimp and was scared of the firecrackers. I like all my fingers thankyouverymuch.

Then once I got a bit older it was about hanging out and watching scary movies. I am a total scary movie freak. I love having the crap scared out of me. That feeling where you go to bed and can’t sleep because the evil, ghost, goblin, vampire is going to attack at ANY moment.

Now that I have kids, it’s come full circle and it’s about costumes and trick or treating once again.

And now that I am a food blogger it’s all about Halloween treats, like these bloody, scary and tasty cupcakes.

I love this cake recipe.  This is my third time making it.  I have made it as a layer cake and now cupcakes.  I got it from Bake at 350 which is known for fabulous cooking decorating but there are some killer recipes on there too.  Brigitte isn’t a one trick pony ;)

I had the idea for this cupcakes but wasn’t sure what to use for the “blood”, I found my answer on Baking Bites.  Sometimes this internet thing really doesn’t help a girl out.

PS. I have been doing a test run with step by step pictures in my recipes.  Let me know if you find them helpful.  Thanks.

Vampire Bitten Cupcakes

aka.Cherry Filled Vanilla Cupcakes with Coconut Frosting

Vampire Bitten Cupcakes (Cherry Filled Vanilla Cupcakes with Coconut Frosting)

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 cupcakes

Ingredients

    Vanilla Cupcakes
  • 1 1/2 c all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c butter - room temp
  • 1 c granulated sugar
  • 2 eggs - separated
  • 1/4 c buttermilk - room temp
  • 1/4 c milk - room temp
  • 2 tbs sour cream - room temp
  • 2 tsp vanilla bean paste
  • Coconut Frosting
  • 1/2 c butter - room temp
  • 3 c confectioners sugar
  • 1/4 tsp vanilla extract
  • 1/4 tsp coconut extract
  • 2 tbs milk
  • 1/2 c cherry pie filling

Instructions

  1. Preheat oven to 350 F. Line 12 muffin tins with cupcakes liners. Spray with non-stick spray. Set aside.
  2. In the bowl of your standing mixer add your butter and sugar.
  3. With your paddle attachment beat on medium for 5 minutes until light and fluffy. Scrape down the bowl half way through.
  4. While your butter is beating, in a medium sized bowl, whisk together flour, salt and baking powder. Set aside.
  5. In a small bowl or measuring cup stir together milk, buttermilk, vanilla and sour cream. Set aside.
  6. Separate your eggs putting the yolk in one small bowl and your whites in a medium bowl.
  7. Once your butter and sugar are done turn mixer to low and add in your egg yolks a tablespoon at a time, mixing in between each addition. Once all the egg yolks have been added mix for 5 minutes.
  8. While that is mixing beat your egg whites to stiff peaks. (i beat mine by hand so my peaks are a little soft).
  9. While still on low add your dry ingredients and wet ingredients alternating between dry and wet, beginning and ending with dry. (3 dry, 2 wet). Mix just until everything is combine.
  10. Fold in your egg whites in 3 additions.
  11. Once completely combined, scoop in to your cupcake liners.
  12. Bake for 15-18 minutes then remove and put on a wire rack to cool.
  13. Coconut Frosting
  14. In the bowl of your mixer beat butter on medium for 5 minutes, scraping down the bowl a couple of times.
  15. Add coconut and vanilla extract, then sift in confectioners sugar.
  16. Mix on low and add in your milk. Once the sugar is incorporated turn up the mixer to medium and beat for 5 minutes. Scrape down the bowl and mix another 2 minutes.
  17. Assembly
  18. Take your cherry pie filling and blend it to puree.
  19. Put your frosting in a piping bag. Doesn't matter what kind of tip. If you don't have a piping bag, use a ziploc bag with the corner cut off.
  20. Take a knife and cut out the core of your cupcakes.
  21. Pipe around the outside of the cupcakes.
  22. Fill the core with cherry filling.
  23. Cover the filling with frosting and continue to add frosting until the filling and top is completely covered.
  24. Use an offset spatula or butter knife to even out frosting. (or you can leave piped, i liked the messy look).
  25. Take a skewer and dip in remaining cherry filling and stap into the frosting. Dip skewer in cherry again drip onto the same place you just stabbed it to create the bite marks.
  26. Enjoy!

Notes

*when i made this recipe i doubled it, so the process pictures reflect a recipe for 24 not 12.

The frosting pictures are for 12.

Cake - Adapted from bake @ 350 Filling - from baking bites

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

One Response to “Vampire Bitten Cupcakes”

  1. Dorothy @ Crazy for Crust October 26, 2012 at 4:04 pm #

    Love these! I heart vampires…especially sparkly ones. I think it’s funny how so many things go full circle, like trick-or-treating!

Leave a Reply