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Halloween Vampire Bite Cupcakes

Eerie Halloween Vampire Bite Cupcakes That Wow Your Guests

Celebrate Halloween with these Halloween Vampire Bite Cupcakes, a deliciously spooky treat filled with fruity jam and topped with vibrant frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour Consider a gluten-free blend for dietary restrictions.
  • 1 cup granulated sugar Brown sugar can add a rich flavor.
  • 1/2 cup unsweetened cocoa powder Dutch-processed cocoa can be used.
  • 1 teaspoon baking powder Check for freshness.
  • 1 teaspoon baking soda Can be omitted if using self-rising flour.
  • 1/2 teaspoon salt Sea salt adds depth.
  • 2 large eggs Flax eggs can be used as a substitute.
  • 1/2 cup vegetable oil Melted coconut oil is a good alternative.
  • 1 cup buttermilk Can substitute with milk and lemon juice.
  • 1 teaspoon vanilla extract Almond extract offers an interesting twist.
For the Filling
  • 1/2 cup raspberry or strawberry jam Other fruit preserves can be used.
For the Frosting
  • 1/2 cup unsalted butter Vegan butter can keep it dairy-free.
  • 2 cups powdered sugar Coconut sugar powder can be used for a different flavor.
  • 1/4 cup heavy cream Non-dairy creamer can be a substitute.
  • 1 tablespoon red food coloring Natural alternatives like beet juice are healthier.

Equipment

  • cupcake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag
  • small knife or cupcake corer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and place paper liners in a cupcake pan.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, blend eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Carefully mix the wet ingredients into the dry ingredients until just combined.
  5. Spoon the batter into the liners, filling about two-thirds full, and bake for 18-20 minutes.
  6. While cooling, heat the jam until liquid, then cool slightly.
  7. Once cooled, core each cupcake to create a well for the jam.
  8. Fill each well with the cooled jam and replace tops if desired.
  9. Beat the butter until creamy, then add powdered sugar, cream, and red food coloring until fluffy.
  10. Pipe or spread frosting generously over each cupcake, then garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These cupcakes keep well when stored in an airtight container and can be frozen for up to 3 months unfilled.

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