Description
Delightfully spooky Vampire Bite Cupcakes featuring moist white cupcakes filled with cherry pie filling, topped with creamy buttercream frosting, and decorated with red gel and gummy vampire fangs for a fun Halloween treat.
Ingredients
Cupcakes
- 24 baked and cooled cupcakes (from scratch or your favorite mix, white cupcakes recommended)
Buttercream Frosting
- 1 lb unsalted butter (4 sticks), softened to room temperature
- 2 tablespoons milk (can substitute water)
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 28 oz powdered sugar (7 cups), sifted after measuring
Decorations & Filling
- 1 can cherry pie filling (about 20 oz)
- Red decorating gel
- Gummy fangs or other fang candy decorations
Instructions
- Beat Butter: Place the softened butter in the bowl of a large stand mixer fitted with a paddle attachment. Beat on medium speed until the butter is very white and pale, about 3-4 minutes.
- Add Milk, Salt, and Vanilla: Reduce mixer speed to low and add 1 tablespoon of milk, the salt, and vanilla extract. Mix until everything is fully incorporated into the butter.
- Add Powdered Sugar: With the mixer running on low, gradually add the sifted powdered sugar. Once all is added, stop to scrape down the bowl’s sides and bottom. Beat the buttercream on medium speed for an additional 30 seconds.
- Adjust Consistency: If the buttercream feels too stiff, add the remaining 1 tablespoon of milk and mix well to achieve a smooth, pipeable consistency.
- Prepare Cherry Filling: Pour the cherry pie filling into a small bowl. Use an immersion blender to roughly chop the cherries into smaller pieces to ensure easy filling.
- Fill Cupcakes: Using a knife or cupcake corer, cut a cone-shaped hole out of the top of each cooled cupcake. Fill the cavity with cherry filling, leaving a small gap at the top. Trim off the bottom of each cone piece you cut out, then place the tops back onto the filled cupcakes.
- Pipe Frosting: Transfer the buttercream into a piping bag fitted with a large star tip (such as Ateco #849). Pipe a generous swirl of frosting atop each cupcake.
- Decorate: Dab two small dots of red decorating gel onto the frosting to mimic puncture marks. Top each cupcake with a gummy vampire fang to complete the look.
- Store Properly: Keep any leftover cupcakes in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. If chilled, bring to room temperature before serving for best texture and flavor.
Notes
- The frosting can be made ahead and stored in an airtight container in the refrigerator for up to one week. Bring to room temperature and re-whip before using.
- If you prefer a less sweet filling, you can substitute cherry pie filling with fresh or canned cherries mixed with a little sugar and cornstarch.
- Use a large star piping tip for best frosting swirl results, but any large decorative tip will work.
- For a gluten-free option, use gluten-free cupcakes or cake mix for the base.
- Allow cupcakes to come to room temperature after refrigeration to enhance frosting texture and flavor.
