Vampire Cupcakes Recipe

How to Make Vampire Cupcakes

1. Preheat oven to 350°F (175°C). Line a 18-cup muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups cake flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
3. Add 1 ¾ cups granulated sugar and blend.
4. Cut 1 cup (2 sticks) unsalted butter into 4-5 chunks and add to the bowl.
5. Mix on low speed until the mixture resembles coarse crumbs (1-2 minutes).
6. In a separate measuring cup, whisk together 2 large eggs, 1 cup buttermilk, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
7. With the mixer on low, gradually add 1 cup of the buttermilk mixture to the dry ingredients.
8. Increase speed to medium and beat for 1 ½ minutes.
9. Reduce speed to low and gradually add the remaining buttermilk mixture.
10. Beat on low speed for 30 seconds until fully combined.
11. Scrape down the sides of the bowl and beat for a few more seconds if needed.
12. Divide batter evenly among the prepared muffin cups, filling each about ¾ full.
13. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes spring back when lightly touched.
14. Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
15. While cupcakes are cooling, prepare the filling: Puree 1 (15 ounce) can cherry pie filling in a food processor until smooth (small pieces of cherries are okay).
16. Once cupcakes are completely cool, use a small paring knife to carefully cut a cone of cake from the top of each cupcake. Trim the pointy end to create a flat circle. Set aside.
17. Spoon about 1 tablespoon of cherry filling into each cupcake cavity, almost to the top.
18. Replace the flat cake circle on top of the filling to seal.
19. Prepare the frosting: In a large metal bowl, whisk together ½ cup granulated sugar, 3 large egg whites, ⅓ cup water, ⅓ cup light corn syrup, and ½ teaspoon cream of tartar.
20. Place the bowl over a saucepan of barely simmering water (double boiler).
21. Beat on medium speed with a hand mixer until the mixture resembles soft marshmallow fluff (5-7 minutes).
22. Increase speed to high and beat until very smooth and thick (3 minutes).
23. Remove from heat and add 1 teaspoon vanilla extract. Continue beating until completely cool (5-7 minutes).
24. Frost each cupcake with a layer of cooled marshmallow frosting, spreading from the center outwards.
25. Dip a toothpick into leftover cherry pie filling and poke two fang-shaped holes (¾ inch apart) into the frosting on one side of each cupcake.
26. Dribble a little extra filling from the holes for effect.