Vampire Cupcakes Ashlee Marie real fun with real food

Vampire Cupcakes A fresh cupcake full of blood would be ir… Flickr

Vampire Cupcakes **Most cake mixes yield approximately 24 cupcakes, so we suggest cutting the recipe in half to make a dozen of these Halloween treats! Yields: 12 decorated cupcakes. Ingredients. Cake mix + all the ingredients to make it**. 5-6 oz. white fondant Brown gel food colouring

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Add the strawberries to a heavy-bottom saucepan. Pour in enough water just to cover the bottom and turn the heat to medium-high. Melt and break up any larger pieces with a rubber spatula for 5-7 minutes. Once broken down, turn the heat to medium-low and simmer for about 13 minutes, stirring often so the jam doesn't burn.

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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.

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Place in a medium bowl or stand mixer bowl, two sticks of butter and vanilla extract, mix until smooth. Slowly add in powdered sugar. If too dry, add milk one teaspoon at a time. Place prepared icing in a pastry bag fitted with tip #12. Starting on the outside working in, in a circular motion, pipe a mountain of icing.

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Add a drop of brown gel food coloring to the rest of the white fondant and knead until it is completely tinted. Roll out the beige fondant to about ¼ of an inch thick. Use the circle cookie cutter and cut out 12 circles. These will be the vampire faces. Next, roll out the black fondant to about ¼ of an inch thick.

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In a large microwave-safe bowl, melt the chocolate, butter and 1 tbsp water on half power in 30 second bursts. Once melted, remove from the heat and beat in the sugar, egg yolks, a couple at a time, then add the brandy. Fold in the flour mixture. In a clean bowl, whisk the egg whites and salt until soft peaks form.

Vampire Cupcakes Ashlee Marie real fun with real food

A few years ago, I published a recipe for Vampire Cupcakes.I absolutely love these cupcakes as a Halloween treat and I make them every year. They've also been a big hit with Twilight fans, True Blood fans and anyone who likes vampires in general.They also inspired me to create other vampire treats for Halloween, like Vampire Cookies and even Vampire Pancakes.

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No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.

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Line your cupcake pan with the vampire-themed cupcake liners and fill each liner about two-thirds full with the red velvet batter. Now, it's time to let the magic happen. Pop the cupcakes into a preheated oven and bake them until a toothpick inserted into the center comes out clean.

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For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the.

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Instructions. Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake cases. Mix the cocoa, black food colouring and vanilla extract together in a small bowl until it forms a thick paste and set aside. Cream the butter and sugar together until fluffy. Beat in the eggs until smooth.

Vampire Cupcakes by Kandy Cakes Part of our Halloween 2009… Flickr

Set one Reese's Cup vampire on top so the Pocky Stick acts like a lollipop stick. Allow that candy to harden. Pipe a big swirl of black frosting on a chocolate cupcake. Insert the Pocky Stick with the vampire into the frosting. Pipe white frosting onto the black frosting swirl to make a ruffled shirt for the vampire.

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First, make the cupcakes. Preheat oven to 350F and line two muffin pans with 20 muffin liners. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken. In the bowl of a stand mixer, combine the sugar, flour, baking powder, baking soda, and salt.

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Preheat oven to 350 degrees F. Line muffin pan with 12 cupcake liners. In a medium bowl, stir together flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together the vegetable oil, eggs and vanilla extract.

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To bake the cupcakes: Preheat oven to 350°F. Line two muffin cup pans with cupcake liners and spray each with non-stick spray. Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla all at once and beat on medium speed of.

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Method. Preheat your oven to 160 ° C/325 ° F/Gas Mark 3 and line your tray with your cake cases. Cream the Trex and sugar until light and fluffy then add in the eggs and beat again. Sift the flours, cocoa and salt and add 1/3 into the mixture with 1/3 of the buttermilk and beat, repeat until all the flour and buttermilk has been added.