Vampire Cupcakes

17 ingredients
1 steps

Ingredients

  • 2 cups cake flour
  • 1 1/3 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 2 large egg whites
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 (21 ounce) can cherry pie filling
  • 1 1/2 cups sugar
  • 2 large egg whites, room temperature
  • 1/3 cup water
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Directions

  1. 1
    ["Preheat oven to 350\u00b0F.", "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.""

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