Vampire Cupcakes “Red Velvet”

Ominously bleeding cupcakes look like they were bitten by himself Count Dracula. But in reality it’s just delicious raspberry jam, and if you yourself bite your teeth at these cakes, in in the middle you will have even more liquid sweet filling. Great Halloween or Ball Theme Treats vampires. Bake sponge cake cupcakes Red velvet, fill their middle with chocolate and brightly tinted jam and cover on top delicious white cream cheese cream, on which so scarlet “bloody” smudges will look spectacular. What was more convenient pour jam into the “bites”, dip the end of the tube into it, pinch finger the opposite end and drag the jam into отверстия. Time: one час. 35 minutes Difficulty: easy Quantity: 12 cupcakes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 1 and 3/4 Art. flour for cake
• 1 tbsp. granulated sugar
• 1/4 Art. cocoa powder
• 3/4 tsp soda
• 0.5 tsp fine salt
• 0.5 tbsp. yogurt
• 0.5 tbsp. vegetable oil
• 0.5 tbsp. sour cream
• 1 tbsp. l red food coloring + a drop of dye for toppings
• 2 tsp cider vinegar
• 1 tsp vanilla extract
• 1 large egg at room temperature
• 1 tile 90 gr. dark chocolate
• 1 tsp coconut oil
• 1 tbsp. raspberry jam
• Special equipment: pastry bag with a large round nozzle and straw

Cream Cheese Cream

• 250 gr cream cheese cream at room temperature
• 6 tbsp. l (90 gr.) Diced butter, room temperature
• 1 tbsp. powdered sugar
• 0.5 tsp vanilla extract

Recipes with similar ingredients: premium flour, cream cheese, icing sugar, vanilla extract, coconut oil, yogurt, sour cream, apple cider vinegar, dark chocolate, cocoa, raspberry jam, the eggs

Recipe preparation:

1. Preheat the oven to 175 ° C. Lay out paper tins in metal mold for 12 muffins.
2. Cupcakes: Sift flour, sugar, cocoa, soda and salt. In another large bowl, whisk the yogurt, vegetable oil, sour cream, food coloring, vinegar, and vanilla egg.
3. Add the liquid mixture to the flour and mix until smooth. consistency. Pour the dough into molds. Bake until a toothpick inserted in the center of the cupcake won’t work out with a few wet crumbs, 16-18 minutes. Put cupcakes out of metal shape and cool completely on the wire rack.
4. In a small microwave bowl, mix the chocolate and coconut oil and heat until chocolate melts, about 1 minutes. Stir, then put in the microwave again for 15 seconds to get a homogeneous mass.
5. Use a small sharp knife to cut and remove the middle from each cupcake without cutting it to the bottom and leaving the walls 0.5 cm thick (eat crumb). Lubricate the holes with melted chocolate and put in the freezer until the chocolate will freeze for about 15 minutes.
6. In a small bowl, mix the jam, 1 drop of red food dye and 1 tbsp. l water to a homogeneous consistency. Lay out 1 Art. l jam into the hole of each cupcake.
7. Cream cheese cream: meanwhile in large whisk creamy bowl with an electric mixer at medium speed cream cheese until smooth, approximately 2 minutes. Gradually mix in butter until smooth. Add icing sugar and vanilla and beat until light and lush mass, about 1 minute. Put in a pastry bag with a big round nozzle. Put the cream on top of the cupcakes to cover the jam.
8. Poke 2 holes resembling bites on a cream tube vampires, making punctures only to cupcakes, not reaching toppings. Pour the remaining jam into the holes to resemble blood.