SECRET KISS CUPCAKES
I earned a merit badge by dreaming up these cupcakes for a Cub Scouts meeting. You should have seen the grins when the kids bit into the chocolate kisses in the middle. My husband and grandkids say I don't make them often enough.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients until blended. , Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy. , Bake at 375° for 20-25 minutes or until a toothpick inserted into the cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts : Calories 262 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 283mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
VAMPIRE'S KISS
Get into a Halloween mood with this vampire-inspired cocktail, with champagne, vodka and raspberry liqueur. Garnish with red sugar for the wow factor
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 6
Steps:
- Chill a martini or cocktail glass. Pour the raspberry liqueur and vodka into a cocktail shaker and add a handful of ice and the raspberries.
- Shake until the outside of the shaker feels very cold. If using the coloured sugar, dip the rim of your chilled glass into cold water, then into the sugar.
- Fine-strain the cocktail into your prepared glass and top with the champagne.
Nutrition Facts : Calories 176 calories, Fat 0.1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.02 milligram of sodium
VAMPIRE CUPCAKES
I found this on Baking Bites Blog. Thank you Nichole. These cupcakes are so fitting for a Halloween party.
Provided by tammy dalton
Categories Dessert
Time 1h
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- 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.
- Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend.
- Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water).
- Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 5-7 minutes.
- Increase mixer speed to high and beat until mixture is very smooth and thick, about 3 minutes longer.
- Remove bowl from over simmering water.
- Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5-7 minutes longer.
- Assembly.
- Using a butter knife or a small offset spatula, frost each cupcake with a layer of the cooled marshmallow frosting by placing a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spreading from the center to the sides of the cupcake.
- 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 until all cupcakes are frosted and decorated. You will probably have frosting leftover for another batch if you are baking more.
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