Vampire Cupcakes: Fun Baking with Kids & Spooky Vampire Bite Designs

We love baking and these vampire bite cupcakes are perfect for Halloween and super simple to decorate (I feel a little embarrassed even doing a tutorial for them), but they are perfect for baking with kids and you can let them take over.

We used our fail-safe chocolate sponge recipe as the cake base, but you can use a packet.  I am not a cake snob, but do think that learning a simple sponge is perfect for kids to measure and make.

Vampire Cupcakes

Ingredients

6 oz or 175 grams  of margarine or butter
6 oz or 175 grams  of caster sugar
2 eggs
5 oz (150 grams) and 1 oz (30 grams) of cocoa powder
1 teaspoon of vanilla extract
half a teaspoon of baking powder
3 teaspoons of milk

How to make Vampire Bite Cupcakes

Preheat the oven to 180 degrees C or 350 degrees Fahrenheit.

Allow the margarine or butter to come to room temperature.

Cream the sugar and margarine together, then add the rest of the ingredients.

Put into case cases and cook for 15 minutes until a skewer comes out clean.  We use an ice cream scoop for filling the cases, that way they are much easier for kids to fill the cake cases.

Marshmallow Fluff buttercream frosting

• 150g softened butter
• 300g icing sugar
• 2 tablespoons milk
• 200g Marshmallow Fluff

Beat together the softened butter, icing sugar and milk until smooth.

Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated.

We didn’t even pipe on our icing, just used a small spatula to scoop it on to the cakes.  Then using a skewer make two small holes as bite marks and then use red icing to squeeze in our “blood”.

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Vampire Bite Cupcakes

Course Cake

Cuisine British

Keyword cake

Servings 12 Cakes

Ingredients

• 6 oz or 175 grams of margarine or butter Salted
• 6 oz or 175 grams of caster sugar
• 2 large eggs
• 5 oz 150 grams and 1 oz (30 grams) of cocoa powder
• 1 teaspoon of vanilla extract
• half teaspoon of baking powder
• 3 teaspoons of milk

Marshmallow Fluff Buttercream Frosting

• 150 g Butter Softened
• 300 g Icing Sugar
• 2 tbsp Milk
• 200 g Marshmallow Fluff

Instructions

1. Preheat Oven to 180 Degrees c

2. Cream the sugar and margarine together using an eletric mixer of whisk attachment on a hand blender

3. Add the remaining ingredients into the bowl and mix together.

4. Using an icecream scoop transfer a spoonful of cake batter to a paper liner in each of the muffin tin space – this makes 12 cakes,

   

5. Cook for 15 minutes until a skewer comes out clean.

6. Transfer to a wire rack and allow to cool completely

Marshmallow Fluff Buttercream Frosting

1. Beat together the softened butter, icing sugar and milk until smooth.
2. Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated.

3. We didn’t even pipe on our icing, just used a small spatular to scoop it on to the cakes.

   

4. Then using a skewer or toothpck make two small holes as bite marks and then using red gel icing to squeeze in our “blood”.

Recipe Notes

• Storage – These cakes will keep for 3 days in an airtight container.

Substitutions

• No Self-raising flour, No Worries, For every 200f of plain or all-purpose flour add 2 teaspoons of baking powder.
• Unsalted or Salted Butter? – Use what you have, if you have unsalted butter then add a pinch of salt as it brings out all the flavours.
• Instead of red icing, try using jam in a piping bag.
• You can replace the marshmallow fluff frosting with cream cheese frosting or buttercream if preferred,