Vampire Kiss Cupcakes

 

Blood Clot Filling

300ml salted caramel (recipe: www.thescranline.com) + 2 drops red food gel

200 grams sweetened condensed milk 

300 grams granulated sugar 

150 grams water

350 grams white chocolate chips

19 grams gelatin (+ 1/2 cup water to bloom)

3 drops red food gel

Black Mirror Glaze

200 grams sweetened condensed milk 

300 grams granulated sugar 

150 grams water

350 grams dark chocolate chips

19 grams gelatin (+ 1/2 cup water to bloom)

3 drops black food gel

Black Velvet Cupcakes

380g all-purpose flour

80g cocoa powder

320g caster sugar

2 tsp baking powder

1 tsp baking soda

½ tsp salt

190ml vegetable oil

3 eggs

300ml buttermilk

4 drops black Food Gel

2 tsp vanilla extract

Gold Mist Spray (I used Wiltons)

Frosting

1 Batch of Fluffy Vanilla Buttercream Frosting

3 drops black food gel

Steps

Frosting

1. Line a baking tray with baking paper and set aside.
2. To prepare frosting add black food dye to frosting and mix until well combined.
3. Fit the end of a piping bag with a large round tip and dab some frosting on each corner of the baking tray, and stick baking paper to it.
4. Frost 20 swirls of frosting (like the poop emoji) on baking tray and freeze until ready to use.

Blood Clot Filling

1. Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.
2. Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer.
3. Add bloomed gelatin and stir until dissolved.
4. Place white chocolate in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, add red food dye and use an immersion blender (or hand whisk) to smooth mixture.
5. Pour mixture through a sieve to remove any remaining lumps.
6. Poor glaze on to a baking tray and let it set in the fridge.
7. While mirror glaze is setting add red food dye to caramel sauce and mix until well combined and bloody.
8. Once the mirror glaze has set, use a wooden spoon to roughly scrape the jelly like glaze off the baking tray. You want it to look rough and almost like chopped meat.
9. Add it to a large mixing bowl along with the red caramel and mix.
10. Cover with plastic and set aside.

Black Mirror Glaze

1. Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.
2. Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer.
3. Add bloomed gelatin and stir until dissolved.
4. Place dark chocolate in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, add black food dye and use an immersion blender (or hand whisk) to smooth mixture.
5. Pour mixture through a sieve to remove any remaining lumps.
6. Take your frosting out of the freezer and transfer onto a wire rack.
7. Once your mirror glaze reaches 33C pour the glaze onto the frosting
8. Once the frosting is covered place in the fridge to set until ready to use. (Please note: The frosting must be used within 24 hours of being covered with mirror glaze before it begins to lose its shine.)

Black Velvet Cupcakes

1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
2. Line a cupcake tin with cupcake liners.
3. Add the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large mixing bowl and mix on low speed to help everything combine. You may sift it if mixing by hand.
4. Add the eggs, oil, buttermilk, vanilla and red food dye into a large jug and whisk until well combined.
5. Slowly add the buttermilk mixture into the dry ingredients while mixing on low. Once al the wet ingredients are in there, stop the mixer, scrape down the bowl, and mix for a final 20 seconds.
6. Scoop into cupcake pan lined with cupcake papers, filling up about 1/2 way and bake for 30 min. Cupcakes will look shiny and moist on top. If it bounces and doesn't sink when you touch it, it's done!
7. Set them aside on a cooling rack to cool completely before frosting.
8. To assemble cupcakes, gently spray each with gold mist.
9. Let it dry for five minutes.
10. Core the center or each cupcake and fill with blood clot filling.
11. Carefully place each mirror glaze covered frosting on top to finish off.