- Ready In:
- 2 cups cake flour
- 1 1⁄3 cups sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, room temperature
- 2 large egg whites
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1 (21 ounce) can cherry pie filling
- 1 1⁄2 cups sugar
- 2 large egg whites, room temperature
- 1⁄3 cup water
- 2 teaspoons light corn syrup
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 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.
- 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.
- 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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I, too, found this idea somewhere online. The recipe I saw was for a red velvet cupcake. I am not rating this recipe because I didn't follow it at all. I got lazy and decided to make red velvet cupcakes from a boxed mix, but couldn't find the mix. So, being even lazier (and running out of time) I purchased ready made vanilla and chocolate cupcakes and proceeded to take all of the frosting off of them. I then reapplied a thinner layer of white frosting on each cupcake. I poked the two holes in the top with a toothpick, and then I used a small tube of red gel to fill in the holes and make a thin strip leading from the hole to the end of the cupcake. They came out looking really cool! I made these for a New Moon screening party that my friends and I had (ironically we are women in our thirties, with husbands and kids, but we still swooned over Edward). I called these Edward's Bite Cupcakes. The rest of our menu consisted of 'Bat Wings' with Jacob 'Black and Blue' cheese dip, Pulled-Pork-Me-Edward Sliders, 'Once-Bitten' baked beans, 'Bella Swan' brussel sprouts, garlic fries, and pasta and cucumber 'Cullen' salad. Thanks for posting the idea!