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Halloween Vampire Bite Cupcakes

Halloween Vampire Bite Cupcakes That Everyone Will Love

Delight in these Halloween Vampire Bite Cupcakes, combining rich chocolate, raspberry jam and vibrant red frosting for a spooky treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour For gluten-free, substitute with a gluten-free flour blend.
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lower glycemic option.
  • ½ cup Unsweetened Cocoa Powder Dutch-process cocoa enhances depth.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal rising.
  • 1 teaspoon Baking Soda Works well with acidic ingredients like buttermilk.
  • ½ teaspoon Salt Sea salt is a good alternative for a finer taste.
  • 2 large Eggs Use flax eggs for a vegan option.
  • ½ cup Vegetable Oil Can be replaced with melted coconut oil.
  • ½ cup Buttermilk Mix milk with vinegar as a homemade alternative.
  • 1 teaspoon Vanilla Extract Pure vanilla is preferred for purity.
For the Filling
  • ½ cup Raspberry or Strawberry Jam Any fruit preserves can substitute well.
For the Frosting
  • ½ cup Unsalted Butter Vegan butter works for a dairy-free option.
  • 2 cups Powdered Sugar Adjust to desired sweetness.
  • 2 tablespoon Heavy Cream Light cream can be used for a lighter version.
  • 1 tablespoon Red Food Coloring Natural alternatives like beet juice can be used.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Spatula
  • Piping bag
  • Cupcake corer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a cupcake pan with colorful Halloween-themed liners.
  2. In a mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together eggs, vegetable oil, buttermilk, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and fold gently until just combined.
  5. Spoon the batter into cupcake liners, filling each about two-thirds full, and bake for 18-20 minutes.
  6. Heat the raspberry or strawberry jam until liquid, let cool slightly.
  7. Once cooled, core the center of each cupcake creating a well for the jam.
  8. Fill each well with the jam.
  9. Beat softened butter until creamy, gradually adding powdered sugar, heavy cream, and vanilla extract, then adding red food coloring.
  10. Frost each cupcake with the red frosting using a piping bag or spatula.
  11. Garnish with fresh raspberries on top.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Try different fruit toppings or sprinkles to personalize your cupcakes. Avoid overmixing for light and fluffy results.

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