Yess finally True Blood is back! And time for another round of cupcakes, of course!

I used the same cake recipe, but changed up the filling and frosting a little bit. Here we go...

“Pale Skin” Vanilla Cupcakes
-makes about 16-18

2 cups flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
2 large egg whites
1 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 350, line muffin tins with liners.
2. Sift together flour, baking powder, baking soda, and salt in mixing bowl. In bowl of a mixer, cream butter and sugar until light and fluffy.
3. Add egg whites one at a time, mixing in between additions. Add extracts.
4. Add half of the flour mixture, then the buttermilk, then the other half of the flour. Mix until combined.
5. Fill liners 2/3 full and bake about 20 minutes.


While cupcakes are cooling, I suggest making the filling next! Oh I learned that Oregon pie filling > Comstock pie filling, just sayin.



“Blood” Cherry Filling
-makes WAY more than enough to fill 18 cupcakes

1 can Oregon Cherry Pie Filling
1 tablespoon cornstarch
1 teaspoon red food coloring

1. Puree cherry filling in food processor, then transfer to small pot.
2. Add cornstarch and food coloring, whisking over medium heat until thickened and coats back of a spoon without dripping off.
3. Allow “blood” to cool before filling cupcakes =]


While blood is cooling, using the cone method, get your cupcakes ready to be filled!

Cut small cones out of the center of the cupcakes. Cut off and eat the “cone” part, and reserve the top or “lid” to seal back up the filled cupcakes later! Don’t do this step too far in advance though, the longer the cupcakes sit out with their centers exposed, the more likely they are to dry out!




Ready to fill ‘em?

Cooled cherry mixture.



Fill your cupcakes, not overly full though. Or else the “blood” will ooze out once you put the cupcake top back on......Or is that really such a bad thing? ;)



Filled and ready to be topped!



Marshmallow Frosting
- makes enough to frost about 20 cupcakes

1 envelope unflavored gelatin
1/3 cup + 1/4 cup cold water
1 cup sugar

1. In a mixing bowl, sprinkle gelatin over 1/3 cup water to soften, set aside.
2. Boil sugar and 1/4 cup water in saucepan over medium-high heat, occasionally brushing down sides of pan with wet pastry brush to make sure sugar crystals do not form. Attach candy thermometer to side of pan, and boil syrup until temperature reaches soft ball stage, about 238 degrees.
3. Remove from heat, add sugar to softened gelatin and whisk by hand to cool for about a minute. Then whisk with an electric mixer on medium-high speed until glossy, but not dry peaks form, about 8-10 minutes. Use immediately, frosting will harden.

I frosted my cupcakes with a medium round tip in a piping bag.




So once the frosting sets, it becomes the exact consistency as a giant marshmallow! Congratulations, you have just made a homemade marshmallow!

To make the “bites” I simply dipped the end of a toothpick into the cherry mixture and poked two little holes, then adding a little bit more underneath as the drips. The marshmallow frosting becomes the perfect consistency to be able to do this. It holds the toothpick holes, and allows you to pretty much paint on the blood dripping down without becoming a gooey frosting mess.

Hello yummy cupcakes =]



Happy Sunday nights, Trubies =]





<3hollicakes