Lancer Media Kitchen: Make cupcakes

Alicia Nasto

Blood-drip cupcakes with vampire bite marks.

by Alicia Nasto, Co-Editor-In-Chief
October 24, 2016

Lancer Media Kitchen tried out two cupcake recipes–one chocolate, and the other vanilla.

The Blood Drip Cupcakes recipe was one that provided a moist chocolate cake, but rather than a difficult fondant, like the Ghost Cake, these were topped with a buttercream icing.

The recipe also suggested the decadent sugar glass pieces to stick into the icing, but the sugar did not fully harden in the pan and was difficult to work with. Instead, we improvised by using the red food coloring and dips in the icing to mimic vampire bites.

The spider cupcakes were vanilla cupcakes with a chocolate frosting. The pretzel sticks, resembling spider legs, created a sweet and salty topping paired with the thick frosting.

Each cupcake was unique with different sprinkles, eyes, and colored frosting. These cupcakes were easy to make by just using a generic cupcake recipe and decorating them with white icing for the eyes, pretzel sticks for the legs, and colorful sprinkles.

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Blood drip cupcake recipe:

INGREDIENTS

  • 1 1/4 c. all-purpose flour
  • 1/2 c. Unsweetened cocoa powder
  • 1/4 c. malt powder
  • 1 3/4 c. sugar
  • 1 tsp. instant coffee
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 large eggs
  • 1 c. buttermilk
  • 2/3 c. unsalted butter, melted
  • 2 tsp. vanilla extract
  • 2 c. Buttercream Frosting
  1. Preheat oven to 350 degrees F. Fill cupcake pan with liners; set aside.
  2. Make cupcakes: In the bowl of a stand mixer fitted with a whisk attachment, mix together first eight ingredients. Add in next four ingredients and beat on medium until well combined, about 2 minutes. Pour in 3/4 cup boiling water and beat until well combined. Fill liners 2/3 of the way. Bake until toothpick inserted in the center comes out clean, 18 to 22 minutes. Remove from oven and transfer to a wire rack to cool completely before frosting.
  3. Make glass candy: Line a baking sheet with foil. Place all ingredients in a small saucepan over medium-high heat and stir until mixture begins to boil. Stop boiling and clip candy thermometer to side of pan. Use a brush and water to wash down any crystals. Bring mixture to 300 degrees F, then pour hot candy mixture onto prepared pan. Set aside at least 1 hour, then break apart candy into shards.
  4. Assemble: Pipe frosting onto cupcakes. Insert candy glass into center. Pipe red gel onto cupcakes for a blood drip finish.