Description
Delicious and spooky Vampire Bite Halloween Cupcakes that will amaze your guests with their vibrant colors and eerie decorations.
Ingredients
Scale
- 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
- 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
- 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
- Candy fangs or small dots of red gelatin
- Red syrup or edible red gel
- Red straws (for decoration, not edible)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream softened butter with granulated sugar for 2 to 3 minutes until light and fluffy.
- Incorporate eggs one at a time, beating well after each addition.
- Mix in vanilla extract and gel-based red food coloring until the batter is a vibrant red.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients, until just combined.
- Stir in baking soda and vinegar to activate the leavening.
- Divide the batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Remove paper liners once cool.
- In a small bowl, blend red velvet cake crumbs from the cored cupcakes with sweetened condensed milk and melted butter.
- Add red food coloring to achieve an intense, vibrant hue.
- Using a sharp knife or cupcake corer, carefully remove a small portion from the center of each cooled cupcake.
- Gently spoon the creamy red velvet filling into each cupcake, filling to the top of the cavity.
- In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, one cup at a time, mixing on low speed.
- Pour in vanilla extract and 2 tablespoons of milk or cream.
- Beat until smooth and fluffy.
- Blend in a few drops of ivory or peach food coloring until a uniform pale, skin-like tone is achieved.
- Spread or pipe the skin-tone buttercream over each filled cupcake.
- Chill briefly if a firmer texture is desired before decorating.
- Press candy fangs or position two red gelatin dots close together on the surface of each cupcake.
- Drizzle red syrup or edible red gel from each ‘bite’ to mimic dripping blood.
- Arrange decorated cupcakes on a dark serving platter and serve immediately.
Notes
- Chill the cupcakes for a short time after frosting for a more stable decoration.
- Feel free to adjust the amount of food coloring to achieve the desired shade of red or skin tone.
- Make sure to use gel-based food coloring for more vibrant and consistent color.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg