Vampire Kiss Cupcakes Recipes

SEVERED FINGER MOCKTAILS VANILLA BUTTERCREAM FROSTING VAMPIRE KISS CUPCAKES

Steps:

• Pour 1/2 cup Hawaiian Punch in the bottom of the glass, then place a small scoop of Vanilla Ice Cream in the glass, carefully pour about 1/2 cup of diet 7-Up over the ice cream. Pop the "severed finger" ice cubes out of the tray and place in the glass!! Thats it. If you don't have the finger ice cube tray just freeze the Hawaiian Punch in a regular ice cube tray this will work just fine and because you are freezing Hawaiian Punch the ice cubes won't water down the "Mocktail"!!
• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make and bake cake using th ediet 7-Up only. Bake according to direcitons on back of box for cupcakes. Pierce cooled cupcakes about 3-5 times on the top of cupcake with a fork. In small bowl, stir gelatin and boiling Hawaiian Punch until smooth;gelatin is disolved let cool until about room temperature . Carefully spoon teaspoonfuls of gelatin over cupcake one at a time. Let gelatin set up and then frost cupcakes with buttercream frosting. Carfully push 2 red M&M's into frosting and drizzle with to lines of fake blood!

VAMPIRE CUPCAKES RECIPE

Steps:

• For the cakes: Preheat your oven to 160°C/325°F/Gas Mark 3 and line your tray with your cake cases. Cream the Trex and sugar until light and fluffy then add in the eggs and beat again. Sift the flours, cocoa and salt and add 1/3 into the mixture with 1/3 of the buttermilk and beat, repeat until all the flour and buttermilk has been added. Add the vanilla, red colouring, vinegar and baking powder and beat again. Fill the baking cases to 2/3 full and bake for 30 mins, they will be springy to the touch when ready. Leave in the tray for 10 mins before popping onto a cooling rack For the buttercream: All into a large mixing bowl and beat until smooth. Do not beat too much or the buttercream will become runny. For the vampire toppers: Ice the cupcakes using a small palette knife, making sure you don't go right up to the paper cases For the face - Roll the white fondant out to 3mm thick and cut 14x 68mm sized circles and place over the icing, smoothing the edges with your fingers For the hair - Roll out the black fondant to 2mm thick and cut 14x 68mm sized circles. Using the 58mm cutter, cut out the hair in two sections to create a point in the centre ¾ of the way up the circle. Stick with a brush of water at the top of his head. For the eyes - Roll the leftover black fondant to 1mm thick and cut 28 x 13mm circles and 28 x 7mm circle for the eyes. Roll the red fondant to 1mm and cut 28x 10mm. Roll out the white fondant ro 1mm and cut 28x 13mm white circles. Stick them on top of each other starting with the black and finishing off with a white sprinkle. Stick the eyes to the face with a brush of water. For the nose - Roll 14 little balls of white fondant and then shape into a petal shape, stick in the centre of his face with a brush of water. For the mouth - Using the leftover black fondant, roll long sausage type shapes, you can use a fondant smoother to get an even shape if you have one. Cut to size and stick on with a brush of water. For the teeth - Using the leftover white fondant, cut tiny triangles for the teeth and with a brush of water stick to the mouth. Paint the ends with red food colour and a touch of white alcohol to help it dry. For the ow tie - Using the red fondant, mould 14 bows or shape them by hand. Stick under the chin with a brush of water.

VAMPIRE CUPCAKES

Steps:

• 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.