Vampire Cupcakes I got this recipe from one of my favorite blogs, Baking Bites. I actually took the easy way out and started with a mix and store-bought icing...I'm sure hers tastes better being homemade, but alas, this pesky dissertation thing keeps getting in the way. The only other tweak was that I supplemented the cherry pie filling with writing-icing gel for the "blood" dribbles.
Cake:
1 package (18.25 ounces) white cake mix with pudding
1 cup sour cream
1/2 cup warm water
1/2 cup milk
3 large eggs
1/4 cup all-purpose flour
1 tablespoon pure vanilla extract
1. Preheat oven to 350 and line muffin pans with 24 muffin liners.
2. Beat above ingredients ~2min or until smooth
3. Fill ~2/3 full with cake mix
4. Bake 15-20 min or until toothpick almost clean
5. Cool completely
Filling
1 can cherry pie filling
Puree cherry pie filling in a food processor until fairly smooth. (Very small pieces of cherries are ok.)
Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top.
Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
Take the cherry filling and spoon about tablespoon or so into each cupcake cavity, filling it almost to the top with filling. Top off with the flat circle of cake you just removed to seal the hole and hold the “blood” filling in place.
Frost with white icing (I used whipped fluffy white)
Dip a wooden toothpick or skewer into some leftover cherry pie filling and poke two fang-holes, about 3/4 inch apart, in the frosting on one side of the cupcake. Dribble a little extra filling from the holes for effect.
Cake:
1 package (18.25 ounces) white cake mix with pudding
1 cup sour cream
1/2 cup warm water
1/2 cup milk
3 large eggs
1/4 cup all-purpose flour
1 tablespoon pure vanilla extract
1. Preheat oven to 350 and line muffin pans with 24 muffin liners.
2. Beat above ingredients ~2min or until smooth
3. Fill ~2/3 full with cake mix
4. Bake 15-20 min or until toothpick almost clean
5. Cool completely
Filling
1 can cherry pie filling
Puree cherry pie filling in a food processor until fairly smooth. (Very small pieces of cherries are ok.)
Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top.
Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
Take the cherry filling and spoon about tablespoon or so into each cupcake cavity, filling it almost to the top with filling. Top off with the flat circle of cake you just removed to seal the hole and hold the “blood” filling in place.
Frost with white icing (I used whipped fluffy white)
Dip a wooden toothpick or skewer into some leftover cherry pie filling and poke two fang-holes, about 3/4 inch apart, in the frosting on one side of the cupcake. Dribble a little extra filling from the holes for effect.
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