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Vampire Bite Halloween Cupcakes Recipe

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3.8 from 87 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Description

These Vampire Bite Halloween Cupcakes feature moist red velvet cupcakes filled with a luscious red velvet cream center and topped with pale skin-tone buttercream. Decorated with candy fangs and dripping edible red gel, these spooky treats are perfect for Halloween parties and will delight guests with their creepy aesthetic and delicious flavor.

Ingredients

Scale

Cupcakes

  • 1 and 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 tablespoons cocoa powder
  • 1 tablespoon gel-based red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt

Red Velvet Cream Filling

  • 1/2 cup red velvet cake crumbs (from cupcake centers)
  • 1/3 cup sweetened condensed milk
  • 1 tablespoon unsalted butter, melted
  • 1 to 2 tablespoons red food coloring

Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 2 to 3 tablespoons milk or heavy cream
  • A few drops ivory or peach food coloring
  • 1 teaspoon vanilla extract

Decoration

  • Candy fangs or small dots of red gelatin
  • Red syrup or edible red gel
  • Red straws (for decoration, not edible)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking the cupcakes.
  2. Cream Butter and Sugar: In a large bowl, cream the softened butter with granulated sugar for 2 to 3 minutes until the mixture is light and fluffy.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter.
  4. Add Flavor and Color: Mix in vanilla extract and gel-based red food coloring until the batter is a vibrant red color.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
  6. Mix Batter: Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, stirring just until combined to avoid overmixing.
  7. Activate Leavening: Stir in baking soda and vinegar to the batter to activate the leavening process for a tender cupcake texture.
  8. Fill Cupcake Liners: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
  9. Bake Cupcakes: Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
  10. Cool Cupcakes: Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, then remove paper liners.
  11. Prepare Filling: In a small bowl, blend the red velvet cake crumbs (from the cored cupcake centers) with sweetened condensed milk and melted butter until well combined.
  12. Add Coloring to Filling: Add red food coloring to the filling mixture until achieving an intense, vibrant red hue.
  13. Core Cupcakes: Using a sharp knife or cupcake corer, carefully remove a small portion from the center of each cooled cupcake.
  14. Fill Cupcakes: Gently spoon the creamy red velvet filling into each cupcake cavity, filling to the top.
  15. Make Buttercream: In a large bowl, beat the softened butter until creamy, then gradually add powdered sugar one cup at a time, mixing on low speed.
  16. Add Liquid to Buttercream: Pour in vanilla extract and 2 tablespoons of milk or cream, then beat until the frosting is smooth and fluffy.
  17. Color Buttercream: Blend in a few drops of ivory or peach food coloring until the buttercream has a uniform pale, skin-like tone.
  18. Frost Cupcakes: Spread or pipe the skin-tone buttercream over each filled cupcake evenly.
  19. Chill if Desired: Chill the frosted cupcakes briefly if you want a firmer texture before decorating.
  20. Decorate With Fangs: Press candy fangs or position two red gelatin dots close together on the surface of each cupcake to create bite marks.
  21. Add Blood Drip: Drizzle red syrup or edible red gel from each bite mark to mimic dripping blood for a realistic vampire bite effect.
  22. Serve: Arrange the decorated cupcakes on a dark serving platter and serve immediately to impress your Halloween guests.

Notes

  • Use gel-based red food coloring for vibrant color without thinning the batter.
  • Do not overmix the batter to keep cupcakes light and tender.
  • Cupcake crumbs for filling come from the centers removed when coring the cupcakes.
  • If you want a firmer frosting, refrigerate cupcakes for 15-20 minutes before decorating.
  • Red syrup or edible gel can be found in cake decorating sections or specialty baking stores.
  • Handle the candy fangs carefully when pressing into the frosting to avoid damaging the design.
  • These cupcakes are best enjoyed within 1-2 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://restaurantrecipesbook.com/vampire-bite-halloween-cupcakes-recipe/