Vampires will always be one of the most dominant figures associated with Halloween. Dressing up as a vampire or vampiress, pretending to live in a vampire lair, and eating vampire cupcakes will always be a Halloween favourite amongst everyone.
When it comes to a Halloween party, you can’t get away with it without a little vampire fun. These blood-sucking vampire cupcakes are the perfect way to bring your party altogether.
In addition to the vampire cupcakes, you can make the party even more interesting and appealing by sharing some of the legends behind vampires and recreating one of the stories. Halloween is a time to have fun and be creative.
Contents
Ingredients for vampire cupcakes
- Cake mix + all the ingredients to make it**
- 5-6 oz. white fondant
- Brown gel food coloring
- 3-4 oz. black fondant
- ½ stick butter softened
- 1 cup icing sugar
- 1 tbsp milk
- Black decorating frosting
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Tools Needed to make vampire cupcakes
- Circular cookie cutter, about 2.5 inches in diameter
- Heart-shaped cookie cutter
- Wilton tip #5
How to Make Vampire Cupcakes
**Most cake mixes yield approximately 24 cupcakes, so we suggest cutting the recipe in half to make a dozen of these Halloween treats!
Prepare and bake cupcakes according to the package’s directions.
Once the cupcakes are out of the oven, cool completely on a wire rack before decorating. As the cupcakes set, separate 1 oz. of white fondant and set aside.
Add a drop of brown gel food coloring to the remainder of the white fondant and knead until completely tinted.
Roll out the beige fondant until it’s about ¼ of an inch thick. Use the circular cookie cutter to cut out 12 circles.
Roll out the black fondant so that it’s about ¼ of an inch thick. Use a circular cookie cutter and cut out 6 circles.
Now, time to create the vampire’s “widow’s peak.” Use the heart-shaped cookie cutter to trim off ¾ of the black circle. What will be left is the top portion of the circle with a point in the middle.
Flip over the remainder of the black fondant circle and repeat – 2 widow’s peaks can be created per black circle.
Place one widow peak on each beige fondant circle. Water can be lightly brushed on the back of each fondant piece to secure even more.
With the remaining white fondant, roll out 24 small spheres, about ¼ of an inch in size.
Roll each sphere into a small oval and flatten slightly. Give each one a point at the bottom – these will act as the vampire’s fangs.
Buttercream Frosting for Vampire Cupcakes
To make the buttercream frosting, place butter, icing sugar and milk in a bowl. Beat with an electric mixer – start on slow and gradually increase to high.
Once ingredients are well-combined and form semi-stiff peaks, use an offset spatula to frost each cupcake with a thin layer.
Place one fondant piece on each cupcake.
Attach Wilton icing tip #5 on black decorating frosting and frost out two dots on the vampire’s face and a curved line for its smile.
Place two fondant fangs on each cupcake.
Serve and enjoy!
Blood Sucking Vampire Cupcakes
This is a tutorial on how to make a blood sucking vampire cupcakes.
Ingredients
- Cake mix + all the ingredients to make it**
- 5-6 oz. white fondant
- Brown gel food coloring
- 3-4 oz. black fondant
- ½ stick butter softened
- 1 cup icing sugar
- 1 tbsp milk
- Black decorating frosting
- TOOLS NEEDED TO MAKE VAMPIRE CUPCAKES
- Circular cookie cutter, about 2.5 inches in diameter
- Heart-shaped cookie cutter
- Wilton tip #5
Instructions
Prepare and bake cupcakes according to the package’s directions.
Once the cupcakes are out of the oven, cool completely on a wire rack before decorating. As the cupcakes set, separate 1 oz. of white fondant and set aside.
Add a drop of brown gel food coloring to the remainder of the white fondant and knead until completely tinted.
Roll out the beige fondant until it’s about ¼ of an inch thick. Use the circular cookie cutter to cut out 12 circles.
Roll out the black fondant so that it’s about ¼ of an inch thick. Use a circular cookie cutter and cut out 6 circles.
Now, time to create the vampire’s “widow’s peak.” Use the heart-shaped cookie cutter to trim off ¾ of the black circle. What will be left is the top portion of the circle with a point in the middle.
Flip over the remainder of the black fondant circle and repeat – 2 widow’s peaks can be created per black circle.
Place one widow peak on each beige fondant circle. Water can be lightly brushed on the back of each fondant piece to secure even more.
With the remaining white fondant, roll out 24 small spheres, about ¼ of an inch in size.
Roll each sphere into a small oval and flatten slightly. Give each one a point at the bottom – these will act as the vampire’s fangs.
BUTTERCREAM FROSTING FOR VAMPIRE CUPCAKES
To make the buttercream frosting, place butter, icing sugar and milk in a bowl. Beat with an electric mixer – start on slow and gradually increase to high.
Once ingredients are well-combined and form semi-stiff peaks, use an offset spatula to frost each cupcake with a thin layer.
Place one fondant piece on each cupcake.
Attach Wilton icing tip #5 on black decorating frosting and frost out two dots on the vampire’s face and a curved line for its smile.
Place two fondant fangs on each cupcake.
Serve and enjoy!
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