Vampire Bite Halloween Cupcakes (Recipe for Printing)

Decadent cupcakes with red velvet centers and spooky decorations for a festive and fun treat.

# What You Need:

→ Cupcake Base

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 2 tablespoons cocoa powder
07 - 1 tablespoon gel-based red food coloring
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon baking soda
10 - 1 teaspoon white vinegar
11 - 1/4 teaspoon salt

→ Red Velvet Filling

12 - 1/2 cup red velvet cake crumbs (from cupcake centers)
13 - 1/3 cup sweetened condensed milk
14 - 1 tablespoon unsalted butter, melted
15 - 1 to 2 tablespoons gel-based red food coloring

→ Buttercream Frosting

16 - 1 cup unsalted butter, softened
17 - 3 to 4 cups powdered sugar, sifted
18 - 2 to 3 tablespoons milk or heavy cream
19 - a few drops ivory or peach food coloring
20 - 1 teaspoon vanilla extract

→ Decoration

21 - candy fangs or small dots of red gelatin
22 - red syrup or edible red gel
23 - red drinking straws

# How to Make It:

01 - In a large bowl, combine all-purpose flour, cocoa powder, salt, and baking soda. Whisk until evenly blended.
02 - Using an electric mixer, beat softened butter with granulated sugar on medium speed until light and fluffy.
03 - Add eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in vanilla extract and red food coloring.
04 - Mix buttermilk and white vinegar in a small bowl. Add the mixture gradually, alternating with the dry ingredients, until evenly combined.
05 - Distribute batter evenly among lined cupcake tins, filling each about two-thirds full. Bake in a preheated oven at 350°F for 20 to 25 minutes or until a toothpick inserted into the center emerges clean. Allow cupcakes to cool fully on a wire rack.
06 - Combine reserved cupcake crumbs, sweetened condensed milk, melted butter, and gel-based red food coloring in a bowl. Mix until a cohesive, smooth filling forms.
07 - Once cooled, carefully remove a small section from the center of each cupcake using a corer or paring knife. Fill each cavity with red velvet filling, making sure the filling reaches the top.
08 - Beat softened butter until creamy. Gradually blend in sifted powdered sugar, followed by milk or heavy cream as needed for consistency. Add vanilla extract and a few drops of ivory or peach food coloring, blending until the desired pale hue is achieved.
09 - Using an offset spatula or piping bag, frost each cupcake with an even layer of buttercream. For a skin-like effect, ensure the surface is smooth.
10 - Place two candy fangs or red gelatin dots close together on each cupcake to resemble bite marks. Drizzle red syrup or edible gel from the puncture marks, allowing it to drip down naturally. Optionally, insert a piece of red straw for effect and add extra drips around the cupcakes on the serving platter.
11 - Arrange the finished cupcakes on a black or red serving platter. Add additional red syrup or gel for dramatic effect and consider accenting with spooky decorations such as fake bats or themed candles.

# Extra Tips:

01 - For best results, chill frosted cupcakes briefly before adding decorations to achieve an extra smooth finish and enhance the spooky bite effect.
02 - Handle the cupcake centers carefully when coring to maintain the integrity of the cake shell.
03 - Use thick gel-based food coloring for the deepest, most vivid reds.

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