Vampire Bite Raspberry-Filled Cupcakes
Equipment
- Mixing bowls
- muffin tin
- wire rack
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup raspberry preserves
- 1/2 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1 tablespoon milk
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with four paper liners.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Divide the batter evenly among the four liners and bake for 18 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Use a small knife to cut a cone-shaped piece from the center of each cupcake and fill the hole with raspberry preserves.
- In a clean bowl, beat the powdered sugar, cream cheese, and remaining tablespoon of milk until creamy.
- Spread or pipe the frosting over the filled cupcakes.
Notes
Pipe the frosting in a thin layer so the raspberry center stays visible when guests take a bite. The cupcakes store well in an airtight container at room temperature for one day or in the fridge for three days. If the frosting thickens after chilling, stir in a few drops of milk to loosen it before serving.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, muffin tin, wire rack
Cuisine: American
Equipment: Mixing bowls, muffin tin, wire rack