Vampire Nutrition

[Rawrimafish]

those look good

[Techno Email]

Big thanks to "Baking Bites" for the original recipe that I veganized:
http://bakingbites.com/2007/10/vampire-cupcakes/

I don't have the gluten-free recipe on hand, but here is a vegan chocolate-cherry version of the vampire cupcake recipe instead!

Vegan Red Velvet Cupcakes
Ingredients:
1 cup soy milk, room temperature (Edensoy)
1 tsp apple cider vinegar
*1 1/4 cups, "all purpose" baking flour
*+ 1 1/2 tbsp whole wheat pastry flour (optional)
1 cup granulated sugar (pure cane)
2 tbsp cocoa powder (Dagoba)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (sea salt)
1/3 cup canola oil
1 1/2 tbsp red food coloring
2 tsp vanilla extract (cooks)
1/4 tsp almond extract (cooks)
2 tsp chocolate extract (cooks)

Preparation:
1. Preheat oven to 350 degrees & fill muffin pan with liners
- I use an oven thermometer, and a little cooking spray in the muffin tin
2. Lightly whisk together the soymilk and apple cider and set aside to curdle
3.Sift the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl
- I use a battery operated sifter
4. Add oil food coloring, chocolate extract, vanilla extract, and almond extract to curdled soy milk
5. Gently fold wet ingredients into dry, mixing with a wisk until large clumps disappear
6. Fill cupcake liners 2/3 full
- These will rise fairly high
- I use an ice cream scoop for consistent measurement
7. Place in hot oven and bake for 18-22 minutes
- Check as infrequently as possible so not to let the heat out of the oven
- Poke one cupcake with a toothpick to test if they are ready
- Take them out when the toothpick just has crumbs on it
8. Transfer cupcakes to a cooling rack as soon as you can

Vegan Nightwalker Icing
Ingredients:
1/4 cup margerine, softened (Earth Balance)
1/4 cup shortening (Earth Balance)
1 1/2 cups powdered sugar sifted
1 1/2 tsp vanilla extract
1-2 tbsp soy milk
2 tbsp titanium dioxide (white food coloring)

Preparation:
1. Cream margerine and shortening together with an electric mixer on medium speed, till smooth
2. Beat in sugar, sifting 1/4 cup at a time; mixture will be very stiff
3. Add vanilla, then dribble in a little soy milk and titanium dioxide and begin beating with a hand mixer
- continue adding titanium dioxide and/or soymilk until mixture is smooth and bright white 2-3 mins

Blood Red Cherry filling
1 tsp Red food coloring
1 can cherry pie filling
- I used an all natural cherry preserve

Preparation:
1. Blend cherry pie filling with red food coloring with a hand mixer
- This is just to break up the jelly a little
- Add additional red food coloring for a really bloody red

Directions
Filling the Cupcakes:
1. 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.
2. Trim off the pointy end of the cone, leaving a flat circle of cake.
3. Set aside and repeat this process for all the cupcakes.
- Here is a link to the step-by-step guide where I got the filling instructions, with photos:
http://bakingbites.com/2007/09/how-t...-step-by-step/
4. Take the cherry filling and spoon about tablespoon or so into each cupcake cavity, filling it almost to the top with filling
5. Top off with the flat circle of cake you just removed to seal the hole and hold the blood filling in place.

Frosting the Cupcakes:
- Only frost the cupcakes once they have completely cooled (no cheating!)
1. Fill a Ziploc storage back with icing, and squeeze the icing down to one corner of the bag
2. Trim off 1/4-1/2 an inch from the corner of the bag
3. Squeeze icing onto the top of the cupcake in a spiral until the top is covered
4. Smooth over the icing with a small, offset spatula or butter knife
5. Dip a wooden toothpick or skewer into some leftover cherry pie filling
6. Poke two fang-holes in the frosting on one side of the cupcake, about 3/4 inch apart
7. Dribble a little extra filling from the holes for effect
8. Repeat until all cupcakes are frosted and decorated

Happy nom-nom-ing, friends!