Vampire Bite Cupcakes
Prep Time :
40 Minutes
Total Time : 1 Hour
35 Minutes
Servings : 20 Cupcakes
Little Halloween vampires will love biting into these frightful cupcakes to find a hidden surprise of blood red, sweet fruity puree.
Ingredients
- 1 box Betty Crocker™ Super Moist Vanilla Cake Mix
- 2 eggs
- 80ml vegetable oil
- 230ml water
For the filling and decoration
- 250g cherry jam or conserve (see Tips)
- 1 tub Betty Crocker™ Vanilla Frosting
- 20 sweet fangs (see Tips)
Preparation
- Preheat the oven to 180°C/350°F. Line 2 x 12 cavity muffin pans with 20 paper muffin cases (or large paper cupcake cases).
- Make up the cake mix as directed on the box with the eggs, oil and water. Divide the mixture evenly between the muffin cases.
- Bake for 18-20 minutes or until risen and just firm to the touch. Leave in the trays for 5 minutes, then transfer the cupcakes to a cooling 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 puree (discard any lumpy bits left in the sieve).
- Use the end of a wooden spoon to create a hole in the center of each cupcake. Using a small teaspoon, fill each hole with some of the puree. Evenly spread the frosting over the top of the cupcakes. Press 1 sweet fang onto each cupcake, and using a fine clean paintbrush, brush on any remaining ‘blood’ around the sweet fangs, allowing some to drip down the sides of the cupcakes.
Betty's Tips
- Cherry jam or conserve gives a really deep, blood red colored puree, but you can use raspberry, strawberry or mixed berry jams instead. Add a little red food coloring gel or paste for a deeper red color. Add as much or as little to the top of the cupcakes as you like.
- If sweet fangs are unavailable, use a little white fondant to shape two pointed ‘fangs’ for each cupcake.
- Store the decorated cupcakes in an airtight container in a cool place for 3-4 days.
