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Vampire Bite Halloween Cupcakes

Vampire Bite Halloween Cupcakes to Thrill Your Taste Buds

These Vampire Bite Halloween Cupcakes are a thrilling twist on classic treats, combining rich flavors and a striking design for your Halloween festivities.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour use cake flour for a lighter texture
  • 1 cup granulated sugar substitute with brown sugar for a deeper flavor
  • 1 cup unsalted butter softened, coconut oil or margarine can be used as a dairy-free alternative
  • 2 large eggs flax eggs can serve as a vegan substitute
  • 1/2 cup buttermilk substitute with milk + vinegar (1/2 cup)
  • 1/4 cup cocoa powder Dutch-processed cocoa enhances richness
  • 2 tablespoons red food coloring gel-based
  • 1 teaspoon vanilla extract almond extract is a good alternative for a nutty flavor
  • 1 teaspoon baking soda ensure it's fresh for proper rising
  • 1 tablespoon white vinegar activates baking soda for volume
  • 1/2 teaspoon salt sea salt can enhance taste
For the Filling
  • 1 cup red velvet cake crumbs save crumbs from cupcake centers for filling
  • 1/2 cup sweetened condensed milk can be replaced with a dairy-free alternative
  • 2 tablespoons unsalted butter for filling
For the Frosting
  • 2 cups powdered sugar granulated sugar can be powdered at home
  • 2 tablespoons milk or heavy cream
  • 1 teaspoon ivory or peach food coloring for skin-tone effect
For Decoration
  • 1 pack candy fangs for decorative elements
  • 1 bottle red syrup ensure it's food-safe and edible

Equipment

  • Cupcake tin
  • mixing bowls
  • Electric mixer
  • piping bag
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with festive liners. Make sure to have your ingredients ready nearby for a smooth baking experience.
  2. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer until light and fluffy.
  3. Add 2 eggs, 1/2 cup of buttermilk, 1/4 cup of cocoa powder, 2 tablespoons of red food coloring, and 1 teaspoon of vanilla extract. Beat until fully combined.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of white vinegar, and 1/2 teaspoon of salt. Gradually mix into wet ingredients.
  5. Fill each cupcake liner two-thirds full and bake for 18-20 minutes. Check doneness with a toothpick.
  6. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack. Hollow out the centers of each cupcake.
  7. In a clean bowl, mix reserved red velvet cake crumbs, 1/2 cup of sweetened condensed milk, and 2 tablespoons of melted butter until smooth.
  8. Fill the hollow centers of each cupcake generously with the creamy filling.
  9. In another bowl, beat 1/2 cup of softened butter and 1 teaspoon of vanilla. Gradually add 2 cups of powdered sugar and enough milk for desired consistency.
  10. Frost each cupcake and decorate with candy fangs and drips of edible red gel.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Ensure room temperature ingredients for a smoother batter. Decorate just before serving for freshness.

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