For today's recipe, I present to you these vampire cupcakes that I actually made way back in September, for the finale of my favorite TV show, True Blood. How fun are these?! I adapted the recipe from Baking Bites, but made the cupcakes a lot simpler by using boxed cake mix and canned cream cheese frosting (something I probably wouldn't do again, since store-bought cream cheese frosting in no way compares to the real thing). I've never made a white cake from scratch that wasn't dry, but have always had good luck with boxed white cake mixes, and this time was no exception. The bloody cherry center helped make these nice and juicy, too. These cupcakes are delicious and festive, and would be a fabulous addition to any Halloween party.
source: adapted from Baking Bites
1 box white cake mix
Oil and eggs called for on cake mix box
1 can cream cheese frosting (or make your own)
1 can cherry pie filling
1. Bake cupcakes according to directions on box. Cool.
2. Meanwhile, puree cherry pie filling in a blender until smooth.
3. Using a paring knife, cut a cone out of the center of each cooled cupcake. Trim off the pointy end of the cone, leaving a flat circle of cake. Set circle aside to use later and repeat this process for all the cupcakes.
4. Spoon about tablespoon or so of the cherry pie filling into each cupcake cavity, filling it almost to the top. Top off with the flat circle of cake you just removed to seal the hole and hold the “blood” filling in place.
5. Frost cupcakes. 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 process with all cupcakes.