Gothic Rose Vampire Bite Halloween Cupcakes

Vampire Cardamom Chocolate Cupcakes Recipe

Vampire Cardamom Chocolate Cupcakes Recipe

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Prep Time:20 mins

Cook Time:15-20 mins

Yield: 12 cupcakes

Get back to goth with these Halloween themed Devil’s cardamom chocolate cupcakes. Black and blood red roses, and bloody vampire bites. All rolled into one cupcake.

Ingredients:

FOR THE CUPCAKES:

  • 10 cardamom pods
  • 50g plain (all-purpose) flour
  • ½ tsp baking powder
  • 75g ground almonds
  • 200g 70% cocoa solids, chocolate, chopped
  • 125g unsalted butter
  • 130g light brown sugar
  • 4 eggs, separated
  • 1 tbsp brandy
  • ¼ tsp salt

FOR THE FROSTING:

  • 180g caster (super-fine) sugar
  • 1 egg white
  • ½ tsp cream of tartar
  • pinch of salt

FOR THE BLACK & RED ROSES:

  • 160g white sugarpaste (rolled fondant)
  • claret gel or paste food colouring
  • red gel or paste food colouring
  • black gel or paste food colouring

FOR THE VAMPIRE BITES

  • 1 tbsp raspberry conserve (jam)

Directions:

  1. Preheat the oven to 180℃/350℉/Gas Mark 4. Place the cupcake cases into a muffin tin.
  2. Deseed the cardamom pods: split with a knife, empty out the seeds and grind in a pestle and mortar. Sift together the flour, baking powder and cardamom and stir in the ground almonds.
  3. Set a large bowl over a saucepan of barely simmering water (ensure the bowl does not touch the water) and melt the chocolate, butter and 1 tbsp water. Alternatively, I opted to do this in the microwave on half power in 30 second bursts. Once melted, remove from the heat and beat in the sugar. Beat the egg yolks into the mixture, a couple at a time, then add the brandy. Fold in the flour mixture and mix lightly together.
  4. In a clean bowl, whisk the egg whites with the salt until soft peaks form. Take a big spoonful and fold into the chocolate mixture to loosen, then fold in the rest. Divide the batter between the cupcake cases and bake for 15-20 minutes, or until they spring back to the touch. Remove to cool on a wire rack.
  5. To make the frosting, place all the ingredients with 2 tbsp water into a heatproof bowl standing over a pan of very, very gently simmering water; it must not be boiling. Then with an electric whisk (don’t even try with a hand whisk – eeps!) whisk for approx. 7-10 minutes, or until the icing has increased in volume, is thick and shiny and forms soft peaks. Working quickly, as it will start to set, spread over the cupcakes, swirling with a small palette or kitchen knife.
  6. To make the roses, colour 80g of sugarpaste (rolled fondant) blood red, using claret and Christmas red gel or paste food colours, and 80g black. Mould your roses and place one to each of eight cupcakes.
  7. To make the fang marks, simply indent the icing of the 4 remaining cakes with a skewer or small end of a chopstick, and pour in a small amount of raspberry jam, allowing it to ooze over the frosting a little.

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