Dracula Cups Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Stir food colors into frosting for purple color. Frost cupcakes.
• To decorate each cupcake, sprinkle miniature chocolate chips along top for hair; use 2 candy-coated candies for eyes, 3 licorice candies for nose and mouth and 2 white baking chips for fangs.

Steps:

• For the blood orange compote, in saucepan heat orange segments and juice, blueberries, cranberry juice, sugar, lemon juice, and vanilla. Bring to a boil and reduce heat until syrupy. Finish with orange flavored liqueur.
• For the raspberry coulis, place all ingredients in saucepan and cook until soft. Strain raspberries through sieve to remove all seeds.
• For the Pavlovas, preheat oven to 275 degrees F and line 3 sheet pans with parchment paper and spray with cooking spray. Beat egg whites, salt and cream of tartar in bowl until stiff. Add sugar a little at a time, beating until stiff and glossy. Add cornstarch, then vinegar ending with adding vanilla. Fold in poppyseeds. Make Pavlovas with teaspoon for small shells, indenting the center of each. Bake at 275 degrees F for 40 minutes, remove and cool.
• Whipped cream: place all ingredients in chilled bowl and whip.
• To plate, place 1 teaspoon raspberry coulis on bottom of plate, 1 mini pavlova, piped with whipped cream, topped with orange compote and garnish with chiffonade of fresh mint.

Steps:

• Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a microwave, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; allow excess to drip of. Return to prepared pan. Refrigerate until hardened. , Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; allow excess to drip off. Place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set., Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container.,