https://www.cutoutandkeep.net/projects/vampire-cupcakes • Posted by CatyFaver
Bake and cool whatever kind of cupcakes you want to make. I just used a white cake recipe, but you can use a box of mix if you want to. I filled the cupcakes with some crushed strawberries soaked in sugar, then I put a little corn syrup in them to make them a little runny. You can use what ever type of filling, or just make some extra frosting. To fill the Cupcakes insert a knife into a cooled cupcake at an angle, halfway between the center and the outside edge. Cut out a circular cone of cake. Once you have your cone of cake, remove it and slice off the pointy end of the cone, leaving just the circular base (which was the very top of the cupcake). Put the filling in the hole once filled by the cake cone, and the circular piece will be used as a plug to seal the filling in. Once the filling is in place, just pop the flat circle of cake back into place and continue to frost as you would with any other cupcake. (There are some pictures of the process here: http://bakingbites.com/2007/09/how-to-make-filled-cupcakes-step-by-step/). After I frosted them I used a skewer dipped in a mix of red food coloring and corn syrup to puncture the cupcakes, then I just kinda went Jackson Pollack on them with the “blood”. I made a white swiss meringue to frost them, but the method would work with almost any recipe.
Bake and cool whatever kind of cupcakes you want to make. I just used a white cake recipe, but you can use a box of mix if you want to. I filled the cupcakes with some crushed strawberries soaked in sugar, then I put a little corn syrup in them to make them a little runny. You can use what ever type of filling, or just make some extra frosting. To fill the Cupcakes insert a knife into a cooled cupcake at an angle, halfway between the center and the outside edge. Cut out a circular cone of cake. Once you have your cone of cake, remove it and slice off the pointy end of the cone, leaving just the circular base (which was the very top of the cupcake). Put the filling in the hole once filled by the cake cone, and the circular piece will be used as a plug to seal the filling in. Once the filling is in place, just pop the flat circle of cake back into place and continue to frost as you would with any other cupcake. (There are some pictures of the process here: http://bakingbites.com/2007/09/how-to-make-filled-cupcakes-step-by-step/). After I frosted them I used a skewer dipped in a mix of red food coloring and corn syrup to puncture the cupcakes, then I just kinda went Jackson Pollack on them with the “blood”. I made a white swiss meringue to frost them, but the method would work with almost any recipe.