Ingredients for Vampire Cupcakes
- 2 cups cake flour
- ½ cup granulated sugar (for frosting)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 3 large egg whites (for frosting)
- 1 cup buttermilk
- 1 teaspoon vanilla extract (for frosting)
- ½ teaspoon almond extract
- 1 (15 ounce) can cherry pie filling
- ⅓ cup water (for frosting)
- ⅓ cup light corn syrup (for frosting)
- ½ teaspoon cream of tartar (for frosting)
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How to Make Vampire Cupcakes
- Preheat oven to 350°F (175°C). Line a 18-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups cake flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add 1 ¾ cups granulated sugar and blend.
- Cut 1 cup (2 sticks) unsalted butter into 4-5 chunks and add to the bowl.
- Mix on low speed until the mixture resembles coarse crumbs (1-2 minutes).
- In a separate measuring cup, whisk together 2 large eggs, 1 cup buttermilk, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- With the mixer on low, gradually add 1 cup of the buttermilk mixture to the dry ingredients.
- Increase speed to medium and beat for 1 ½ minutes.
- Reduce speed to low and gradually add the remaining buttermilk mixture.
- Beat on low speed for 30 seconds until fully combined.
- Scrape down the sides of the bowl and beat for a few more seconds if needed.
- Divide batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes spring back when lightly touched.
- Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- 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).
- 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.
- Spoon about 1 tablespoon of cherry filling into each cupcake cavity, almost to the top.
- Replace the flat cake circle on top of the filling to seal.
- 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.
- Place the bowl over a saucepan of barely simmering water (double boiler).
- Beat on medium speed with a hand mixer until the mixture resembles soft marshmallow fluff (5-7 minutes).
- Increase speed to high and beat until very smooth and thick (3 minutes).
- Remove from heat and add 1 teaspoon vanilla extract. Continue beating until completely cool (5-7 minutes).
- Frost each cupcake with a layer of cooled marshmallow frosting, spreading from the center outwards.
- 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.
- Dribble a little extra filling from the holes for effect.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
129g
Fat
16g
Carbs
18g
