Vampire Bite Cupcakes
40 Minutes Prep
1 Hour
30 Minutes Total
24 Servings
Little Halloween vampires will love biting into these frightful cupcakes to find a hidden surprise of blood red, sweet fruity purée.
Ingredient List
- 1 box Betty Crocker™ Velvety Vanilla Cake Mix
- 3 medium eggs
- 90ml vegetable oil or melted butter
- 180ml water or milk
For the filling and decoration
- 250g cherry jam or conserve (see Tips)
- 1 tub Betty Crocker™ Vanilla Buttercream Style Icing
- 24 sweet fangs (see Tips)
Preparation
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line 2 x 12 hole muffin trays with paper cupcake cases.
- Make up the cake mix as directed on the box with the eggs, oil or butter and water or milk. Divide the mixture evenly between the cupcake cases.
- Bake for 18-22 minutes or until risen and just firm to the touch. Leave in the trays for 5 minutes, then transfer cupcakes to a wire rack and leave to cool completely (about 30 minutes).
- To make the vampire ‘blood’ to fill and decorate the cupcakes, push the jam or conserve through a fine metal sieve to give a smooth purée (discard any lumpy bits left in the sieve).
- Use the end of a wooden spoon to create a hole in the centre of each cupcake. Using a small teaspoon, fill each hole with some of the purée. Evenly spread the icing over the top of the cupcakes. Press 1 sweet fang onto each cupcake, and using a fine clean paintbrush, brush on drizzles of any remaining ‘blood’ around the sweet fangs, allowing some to drip down the sides of the cupcakes.
Tips
- Cherry jam or conserve gives a really deep, blood red coloured purée, but you can use raspberry, strawberry or mixed berry jams instead. Add a little red food colouring gel or paste for a deeper colour.
- If sweet fangs are unavailable, use a little white ready to roll icing to shape two pointed ‘fangs’ for each cupcake.
- Store the decorated cupcakes in an airtight container in a cool place for 3-4 days.
