Halloween edition: vampire bite treats – cupcakes and turnovers

So I received my first war wound at the bakery. Well I guess technically this is my fourth war wound. I’ve already burned myself 3 times but today I received my first cut. I stupidly grabbed the wrong side of the knife while trying to clean it and sliced my finger Don’t worry, it’s just a flesh wound.

Image result for just a flesh wound

I won’t be losing the finger lol But right after I cut it I went to my coworker to ask about bandages. And she didn’t notice right away that I was bleeding all over the place so she was going on about something we were working on for the day. So I had to sit there and patiently wait for her to finish before I could ask about band-aids and first aid. Again, it wasn’t anything serious. It was just one of those cuts that wouldn’t stop bleeding so it looked a lot worse than it actually was. But I guess it was actually quite fitting given the time of year – Halloween! And speaking of which, Halloween is right around the corner so I’ve got one last (ok, technically two) Halloween treats for you before we make the switch to all things Thanksgiving. Vampire bite cupcakes and turnovers!

First up, the cupcakes! For these I did a small batch of red velvet cupcakes with a cream cheese “frosting”. For the filling I did a cran-raspberry fruit filling as I felt it most resembled blood.

For these, I found it was best to throw the cupcakes in the freezer after cooling so they would be a bit more sturdy to work with. Then I removed the center from each cupcake and filled with my cran-raspberry filling. Topped with the cream cheese “frosting” then used a candy thermometer to make two vampire bites. I then added a bit more of the filling into the vampire bites just to add some theatrics.

Once you bite into the cupcakes, you get the nice oozing of the filling which also resembles blood. Not only does it add to the experience but it also adds extra flavor. The cupcake recipe I used is actually an adapted mugcake recipe. You can find it as well as the recipe for the cran-raspberry filling at the end of this post. I also used this red velvet recipe for these brain cupcakes I posted the other week.

Now about these turnovers. You can use your favorite pie crust recipe. Or even use store bought. I have two go-to pie crust recipes, both of which are whole grain. The first I use solely for dessert recipes (like these turnovers). The other I use for savory baking projects. You can find the sweet pie crust recipe here and the savory pie crust recipe here.

I used the same cran-raspberry filling for these as I did for the vampire bite cupcakes because I had extra leftover and needed to use it up. To make the turnovers, use a circular cookie cutter or a glass to cut your rolled out pie dough. Add a spoonful or two of the filling to the center of each circle then fold in half. Use a fork to crimp the edges together. Brush with egg wash and sprinkle with sugar. I then fashioned a fork into this vampire bite tool. Then bake per the pie crust directions.

Once done baking, I added a few dribbles of filling to the vampire bites so it would look like blood. And voila! Vampire bite turnovers!


Cran-raspberry filling

  • 1 cup frozen cranberries
  • 1/2 cup frozen raspberries
  • 1/2 cup water
  • 1/4 cup brown sugar

In a medium pot, add all ingredients and stir until combined. Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce to low heat and cook until cranberries pop and mixture starts to thicken. This should take another 5 minutes or so. Remove from heat and let cool. Blend mixture then strain so it is smooth. Cover and set in fridge overnight to let it fully set. Then use in recipes as desired.

Red velvet “cupcakes” with cream cheese “frosting”

For the cupcakes

⁃ 6 tbsp @kodiakcakes buttermilk pancake mix

⁃ 1 tbsp cocoa powder

⁃ 1 tbsp beet powder

⁃ 1/2 cup milk

⁃ 1 tsp apple cider vinegar (or regular vinegar)

⁃ 1 egg

  • 1 tbsp brown sugar

For the frosting

⁃ 2 oz softened cream cheese

⁃ 1 tsp butter

⁃ 1 tbsp powdered 2.0 sugar (or brown sugar)

⁃ 1 tbsp plain Greek yogurt

In a bowl combine milk and vinegar and let sit for 10 minutes. In another bowl, combine kodiak cakes, brown sugar, and cocoa powder. Make a well in the middle and beat egg. In the bowl with the milk and vinegar, stir in beet powder. Add to the flour and egg mixture and mix until combined. Spray a few cupcake liners and divide batter between them. Bake in a preheated 350 degree f oven for about 25-30 minutes. Check around the 25 minute mark and see if they’re fully cooked in the middles. If not, put back in for a few more minutes. Once done, set aside to cool. In a bowl, beat cream cheese with butter and sugar. Stir in yogurt. use to top cupcakes.

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