Love at first bite! Check out our veganized version of Dracula’s Bite Halloween Cupcakes From Lily Vanilli’s “A Zombie Ate My Cupcake! ”
You will need:
one batch of red velvet cupcakes (or a batch of these gluten-free babies)
handful of pomegranate seeds
For the cream-cheese frosting:
2 tablespoons (25g) earth balance, at room temperature
1⁄2 cup (125g) tofutti cream cheese, at room temperature
1⁄2 teaspoon vanilla extract
1⁄4 cup (125g) confectioner’s (icing) sugar
(you could also use the cream-cheese frosting recipe from the red velvet cupcake recipe above instead of this one, though they are very similar)
For the cherry sauce:
1 cup (125g) black cherries, very ripe
and de-stoned or canned
1⁄4 cup (50g) superfine sugar
1⁄2 cup (120ml) water or juice from the canned cherries, if using
1⁄2 teaspoon lime juice
1 tablespoon cornstarch (cornflour) or arrowroot
Ideally, always decorate your cakes with ingredients that complement their flavor. These (vegan) cream-cheese frosted red velvet cupcakes are topped with “blood” made from pulped black cherries and dotted with pomegranate seeds or redcurrants.
1. To make the frosting, beat the softened vegan butter in a small bowl. Add the tofutti cream cheese and blend together until there are no lumps. Add the vanilla extract and gradually beat in the sugar until you have a fairly thick, spreadable consistency. Ice the cupcakes using the back of a dessertspoon and give them a smooth finish.
2. To make the cherry sauce, blend the cherries in a bowl using an electric hand blender, then place in a medium-sized heavy-based pan with the sugar, water, lime juice, and cornstarch or arrowroot. Heat on medium until the cherries begin to release their liquid, and then slowly bring to a boil, stirring constantly. Reduce to a simmer and heat until the cherry mixture has thickened to the desired consistency (runny enough to pipe but thick enough to prevent bleeding into the frosting). Allow to cool.
3. Fit a piping bag with a number 67 tip, then pour in the cherry pulp mixture. Insert the tip gently into the frosting to make “bite marks,” and then spill the “blood” out over each cake. Dot the finished cakes with pomegranate seeds.
Via Lily Vanilli’s A Zombie Ate My Cupcake, a recipe book with amazing design ideas, but unfortunately not vegan. Via Parenting.com