Vampire Cupcakes

Recipe by tammy dalton
READY IN: 1hr
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Line muffin tins (you will need 18 cups total) with paper liners and set aside.
  • Sift together cake flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add sugar and blend.
  • Cut butter into 4 or 5 chunks and drop into the bowl with the flour mixture.Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
  • In a large measuring cup, combine eggs, buttermilk, vanilla and almond extracts.
  • Beat lightly with a fork until combined.
  • With the mixer on low, pour 1 cup of the buttermilk mixture into the bowl. Turn speed up to medium and beat for 1 1/2 minutes.
  • Reduce speed back to low and pour in the rest of the buttermilk mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated.
  • Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
  • Divide evenly into prepared muffin tins, filling 18 cups as equally as possible.
  • Bake for 16-20 minutes, until cupcakes are light golden and a toothpick inserted into their centers comes out clean. The cake should spring back when lightly pressed.
  • Turn cupcakes out onto a wire rack to cool completely.
  • Filling.
  • Puree cherry pie filling - a syrupy mix of sugar and cherries, usually - 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.
  • Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend.
  • Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water).
  • Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 5-7 minutes.
  • Increase mixer speed to high and beat until mixture is very smooth and thick, about 3 minutes longer.
  • Remove bowl from over simmering water.
  • Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5-7 minutes longer.
  • Assembly.
  • Using a butter knife or a small offset spatula, frost each cupcake with a layer of the cooled marshmallow frosting by placing a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spreading from the center to the sides of the cupcake.
  • 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.
  • Repeat until all cupcakes are frosted and decorated. You will probably have frosting leftover for another batch if you are baking more.
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