I LOVE these scary vampire bite cupcakes. Aren’t they so cute? I baked them as a surprise for MEM when they coming knocking on our door tomorrow night. I found some adorable boxes that look like coffins and will tuck these cupcakes into them to make the surprise even more fun. A better idea than a handful of candy, don’t you think?
I wish I came up with this idea myself but I was inspired by an article in a magazine I read recently. Their recipe was a bit different as they used a chocolate cupcake filled with marshmallow. Sounds good but I went a bit traditional as one of the Ms in MEM is a bit picky.
This recipe is basically a vanilla cupcake and I used a recipe from Magnolia Bakery in New York, this happens to be in my opinion the best cupcake out there. I filled the middle of the cupcake with raspberry jam and then frosted with a cream cheese frosting. The blood is Wilton decorating frosting in a tube.
I want to suck your blood!!
More Scary Halloween Treats
- 1 3/4 cups all-purpose flour
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) of unsalted butter, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups of sugar
- 4 large eggs, at room temperature
- raspberry jam
- your favorite frosting
- red decorating icing in a tube
Preheat the oven to 350 degrees.
Line two 12 cup muffin tins with cupcake papers.
Mix flour, baking soda, and salt together in a glass bowl - use a whisk to make sure ingredients are incorporated well.
In a large mixing bowl cream the butter until smooth. Add the sugar gradually and beat until fluffy; about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture, alternating with the milk and vanilla, mixing well after each addition.
Spoon the batter into the muffin cups about 3/4 full.
Bake until the tops of the cupcakes spring back when touches; about 20 - 25 minutes. Timing depends on how hot your oven runs.
Remove the cupcakes from the pans and cool on a rack before filling and frosting.
Once the cupcakes are cooled use an apple corer or a round decorating tip to remove some of the cupcakes.
Fill with a small amount of jam.
To frost and not mix the jam in the frosting I take a small amount and lightly cover the hole with the jam and then frost the cupcake.
Using the icing in a tube draw two small lines to resemble blood from the vampire bite.
This cupcakes are best eaten the same day you bake them, but will keep in an airtight container for a day.