Vampire cupcakes

Vampire cupcakes

Devil's cardamom-chocolate cake

The Birthday Cake Book
Laura Edwards

Cakes fit for any vampire’s party; he’s even laid his fangs into some of them!

For the cakes


Quantity Ingredient
12 cupcake cases
10 cardamom pods, (optional)
50g plain flour
1/2 teaspoon baking powder
75g ground almonds
200g 70% cocoa solids chocolate, chopped
125g unsalted butter
130g light muscovado sugar
4 eggs, separated
1 tablespoon brandy
1/4 teaspoon salt

For the frosting

Quantity Ingredient
180g white caster sugar
1 egg white
1/2 teaspoon cream of tartar
pinch salt

For the black and red roses

Quantity Ingredient
160g white sugarpaste
claret food colour paste
christmas red food colour paste
black food colour paste

For the vampire bites

Quantity Ingredient
1 teaspoon raspberry jam


  1. Preheat the oven to 170°C/fan 160°C. Place the cupcake cases into a cupcake tin.
  2. Deseed the cardamom pods, if using: split with a knife, empty out the seeds and grind to a powder in a mortar and pestle. 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 (make sure the bowl does not touch the water) and melt the chocolate, butter and 1 tablespoon water. 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 tablespoons water in 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 think about doing this with a hand whisk!) whisk for seven to 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 80 g of sugarpaste red, using claret and Christmas red food colours, and 80 g black. Mould four roses from each colour. Place one black or red rose on to each of eight cupcakes.
  7. To make the fang marks, simply indent the icing of the four remaining cakes with a skewer, or the end of a teaspoon, and pour in a small amount of raspberry jam, allowing it to ooze over the frosting a little.
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