Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.29 Kcal (1839 kJ) | ||
| Calories from fat | 119.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.32g | 20% | |
|---|---|---|---|
| Cholesterol | 33.87mg | 11% | |
| Sodium | 301.93mg | 13% | |
| Potassium | 190.95mg | 4% | |
| Total Carbs | 74.28g | 25% | |
| Sugars | 44.84g | 179% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 5.72g | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 74.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 281.65 Kcal (1179 kJ) | ||
| Calories from fat | 76.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 20% | |
|---|---|---|---|
| Cholesterol | 21.72mg | 11% | |
| Sodium | 193.58mg | 13% | |
| Potassium | 122.43mg | 4% | |
| Total Carbs | 47.63g | 25% | |
| Sugars | 28.75g | 179% | |
| Dietary Fiber | 0.52g | 3% | |
| Protein | 3.67g | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 14% | |
| Calcium | 47.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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