Red Velvet Vampire Cupcakes Recipes

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
• Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

RUSTIC RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
• Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
• Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
• Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
• Store covered in refrigerator.
• Garnish with powdered sugar, if desired.

RED VELVET CUPCAKES

Steps:

• Heat oven to 350 degrees. Line 2 muffin pans with paper liners.
• In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whisk the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
• Add the dry ingredients into the wet ingredients and mix on low speed until just combined and a smooth batter is formed. Scrape down the sides of the bowl.
• Scoop batter into muffin cups until they are about three-fourths of the way full, making sure not to overfill. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Remove the cupcakes from the oven. Let cool completely.
• As cupcakes cool, prepare the cream cheese frosting: In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, mix the cream cheese, confectioners' sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula halfway through.
• Reduce mixer speed to low. Add the vanilla, increase the speed to high and mix briefly, scraping down the sides of the bowl as needed, until fluffy.
• Once cupcakes are cool, frost, using a pastry bag with a large tip, or an offset spatula.

RED VELVET CUPCAKES - LIGHT AND EASY

Steps:

• Preheat the oven to 350 degrees then line a 12-hole muffin tray with cupcake liners.
• In a large mixing bowl, add the eggs, sugar and salt, then using a handheld or standing mixer, beat on medium-high for about 5 minutes (until pale and mix has doubled in size).
• Add the grated beets, flour, ground almonds, cocoa powder and baking powder; Stir to combine.
• Add the buttermilk and food coloring then beat again to make sure that all the ingredients are well-incorporated.
• Spoon batter into the cupcake liners (be sure not to fill more than two-thirds of the way up as it will overflow when cooking).
• Bake for 30 minutes; While the cupcakes are cooking, make the icing:
• Prepare a double boiler; Place all the icing ingredients in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.
• Remove the bowl from the heat, and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes (The mixture is ready to use when it has formed stiff peaks).
• Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes. ( take care to ice the cakes very quickly, as the icing will start to set and is best when just made).

VAMPIRE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Line muffin tins (you will need 18 cups total) with paper liners and set aside.
• Sift together cake flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add sugar and blend.
• Cut butter into 4 or 5 chunks and drop into the bowl with the flour mixture.Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
• In a large measuring cup, combine eggs, buttermilk, vanilla and almond extracts.
• Beat lightly with a fork until combined.
• With the mixer on low, pour 1 cup of the buttermilk mixture into the bowl. Turn speed up to medium and beat for 1 1/2 minutes.
• Reduce speed back to low and pour in the rest of the buttermilk mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated.
• Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
• Divide evenly into prepared muffin tins, filling 18 cups as equally as possible.
• Bake for 16-20 minutes, until cupcakes are light golden and a toothpick inserted into their centers comes out clean. The cake should spring back when lightly pressed.
• Turn cupcakes out onto a wire rack to cool completely.
• Filling.
• Puree cherry pie filling - a syrupy mix of sugar and cherries, usually - in a food processor until fairly smooth. Very small pieces of cherries are ok.
• Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top.
• Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
• Take the cherry filling and spoon about tablespoon or so into each cupcake cavity, filling it almost to the top with filling.
• Top off with the flat circle of cake you just removed to seal the hole and hold the "blood" filling in place.
• Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend.
• Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water).
• Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 5-7 minutes.
• Increase mixer speed to high and beat until mixture is very smooth and thick, about 3 minutes longer.
• Remove bowl from over simmering water.
• Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5-7 minutes longer.
• Assembly.
• Using a butter knife or a small offset spatula, frost each cupcake with a layer of the cooled marshmallow frosting by placing a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spreading from the center to the sides of the cupcake.
• Dip a wooden toothpick or skewer into some leftover cherry pie filling and poke two fang-holes, about 3/4 inch apart, in the frosting on one side of the cupcake.
• Dribble a little extra filling from the holes for effect.
• Repeat until all cupcakes are frosted and decorated. You will probably have frosting leftover for another batch if you are baking more.