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Vampire Bite Halloween Cupcakes

Deliciously Spooky Vampire Bite Halloween Cupcakes Recipe

These Vampire Bite Halloween Cupcakes are a delightful and spooky treat perfect for Halloween celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 2 cups all-purpose flour Swap with gluten-free flour for a GF option.
  • 1.5 cups granulated sugar Use brown sugar for a richer flavor.
  • 0.5 cups unsalted butter (softened) Substitute with margarine if needed.
  • 2 large eggs Try flax eggs for a vegan version.
  • 1 cup buttermilk Mix milk with vinegar/lemon juice as a substitute.
  • 0.5 cups cocoa powder Opt for Dutch-processed cocoa for a unique taste.
  • 2 tablespoons red food coloring (gel-based) Beet juice works as a natural substitute.
  • 2 teaspoons vanilla extract Replace with almond extract for a different twist.
  • 1 teaspoon baking soda Don't substitute unless using baking powder.
  • 1 teaspoon salt Essential for balancing sweetness.
For the Cream Filling
  • 1 cup red velvet cake crumbs Not easily substituted.
  • 1 cup sweetened condensed milk Consider coconut cream for a dairy-free version.
For the Frosting
  • 4 cups powdered sugar Brown sugar can add caramel notes.
  • 1 cup heavy cream/milk Swap with plant-based milk for a dairy-free option.
  • 2-4 drops ivory or peach food coloring Adjust as necessary.
For Decoration
  • as needed candy fangs/red gelatin Optional for that creepy touch.
  • as needed red syrup/edible red gel Mimics 'blood' for extra flair.
  • as needed straws Consider edible straws like rolled fruit snacks.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • scoop or spoon
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1½ cups of granulated sugar, ½ cup of cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
  3. In another bowl, cream together ½ cup of softened unsalted butter and 2 large eggs until light and fluffy. Add 1 cup of buttermilk, 2 tablespoons of red food coloring, and 2 teaspoons of vanilla extract.
  4. Gradually pour the wet mixture into the dry ingredients and mix on low speed until just combined.
  5. Fill each cupcake liner about ⅔ full with the batter and bake for 18-20 minutes.
  6. Remove cupcakes from the oven and let cool in the tin for about 10 minutes before transferring to a wire rack.
  7. Hollow out the center of each cupcake using a small knife or melon baller.
  8. In a bowl, mix together 1 cup of sweetened condensed milk with a tablespoon of red food coloring.
  9. Spoon the red filling into the hollowed centers of each cupcake.
  10. To prepare the frosting, beat 1 cup of softened butter in a bowl and gradually add 4 cups of powdered sugar along with 2-4 tablespoons of heavy cream.
  11. Frost each filled cupcake and decorate with candy fangs, red syrup, and straws.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1.2mg

Notes

Ensure to store frosted cupcakes at room temperature covered to maintain moisture. Adjust butter temperature for optimal fluffiness while mixing.

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