Red Velvet Vampire Cupcakes | Food Network
Little monsters will be howling to sink their teeth into these gory treats.
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Red Velvet Vampire Cupcakes
Recipe courtesy of Food Network Kitchen
Total: 1 hr 35 min
Active: 1 hr
Yield: 12 cupcakes
Level: Easy
Ingredients
Cupcakes:
1 3/4 cups cake flour (see Cook's Note)
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for the filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
Cream Cheese Frosting:
One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, cubed, at room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Directions
Special equipment: a pastry bag fitted with a large round tip and a plastic straw
For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Red Velvet Vampire Cupcakes | Food Network
RED VELVET CAKE RECIPE || NO COCOA ||HOW TO MAKE AND DECORATE || STEP BY STEP|| HOLIDAYS
RED VELVET CAKE RECIPE || NO COCOA ||HOW TO MAKE AND DECORATE || STEP BY STEP
Recipe Ingredients:
Cake:
2 cups pure fine granulated sugar
2 cups general purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
3 eggs
1-1/2 bottle red food coloring (1.5 fluid oz)
1 teaspoon vanilla extract
1 teaspoon white vinegar
Icing/Frosting:
1 box confectioners sugar (16 oz)
1 cup finely chopped pecans
1 stick margarine (8 tbsp or 1/2 cup)
1 large cream cheese (8 oz)
Cookware
2 stainless steel cake pans (8 or 9)
Recipe Instructions:
step 1
Preheat oven to 350 degrees Fahrenheit
Fahrenheit
Step 2
Combine and stir sugar, flour, baking soda and salt into mixing bowl. Next add your wet ingredients (vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar) one at a time, beating on low to medium speed, continuously beating mixture thoroughly after adding each additional ingredient.
Step 3
Spray or grease both pans with a light coat of vegetable oil to stop sticking. Pour completed mixture evenly into your two single-layered cake pans. Bake for about 30 minutes at 350 degrees on your center oven rack.
Step 4
Cake is done when wooden toothpick inserted into center of cake comes out clean. Let cake cool completely before adding your
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This video is part of Down Home with the Neelys, hosted by Gina Neely and Pat Neely.
Pat and Gina Neely and their family own and operate some of Tennessee's best - and devilishly delicious - barbecue restaurants. But when they are relaxing at home in Memphis, they love to create tasty dishes their whole family can enjoy. Now they're ready to share secrets from their famous restaurant dishes along with their tastiest family-friendly recipes.
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Love & Best Dishes: Grandmother Paul’s Red Velvet Cake Recipe | Old-Fashioned Desserts
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This is my favorite Red Velvet Cake recipe! This cake is incredibly soft, moist, buttery, and topped with an easy cream cheese frosting.
Ingredients????
Refrigerated
1 Egg white
Baking & spices
2 cups Powdered sugar
1/2 cup Sugar
1 tsp Vanilla
1 (15 oz) box Velvet cake mix, red
Dairy
1/3 cup Butter
1 1/2 block Cream cheese
1 tbsp Milk
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The Best Red Velvet Cake Recipe
A light chocolate cake with lots of addictive cream cheese frosting and a crown of buttercream roses. This cake is moist but so light and fluffy, it really is the perfect match for all that delicious frosting! You can make this without any food coloring and it will be a light tan color, not quite red, but it will be eaten just as quickly!
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