Fang-tastic Dracula Cupcakes

Good afternoon bloggers! Welcome to another spooktacular edition of Everyday Meals. I'm your host, Mandie. Today, we will be baking Dracula cupcakes. I'm going to touch on the subjects of vampires and Dracula just a bit before we actually begin though. Vampiric entities have been recorded in many cultures and may go back to "prehistoric times", but the term vampire was not popularized until the early 18th century, after an influx of vampire superstition into Western Europe from areas where vampire legends were frequent, such as the Balkans and Eastern Europe. The vampire has many names from many different areas such as vrykolakas in Greece and strigoi in Romania. John Polidori's 1819 novella The Vampyre established the archetype of charismatic and sophiticated vampire. It was said that this story influenced Varney the Vampire and eventually, Bram Stoker's Dracula. Bram Stoker defined the vampire's modern form and also spawned numerous film, television, and theatrical interpretations that we are familiar with today. Phew! I think after that explaination, that I am ready to make some cupcakes! Let's go!

Fang-tastic Dracula Cupcakes

You will need:

• 24 cupcakes, baked in paper liners
• 2 cans chocolate frosting
• 3 quart-size ziptop freezer bags
• 1 can vanilla frosting
• 24 mini cupcakes or plain muffins
• 4 red licorice strings, cut into 1.5 inch pieces
• Chocolate sprinkles
• 12 Tootsie Roll Midgees

Ready?

1. Bake your cupcakes according to the box instructions.
2. When they are done baking, let cool for 10 minutes before beginning the frosting process.
3. Spoon 3⁄4 cup chocolate frosting into a ziptop bag and snip off a tiny corner. 
4. Frost the larger cupcakes with the remaining chocolate frosting.
5. Spoon 2 tablespoons of vanilla frosting into a ziptop bag and snip off a tiny corner. 
6. Smoothly spread 1 tablespoon of the remaining vanilla frosting onto each mini cupcake.
7. Pipe double arches on the mini cupcakes with chocolate frosting for the hairline, but be sure to pipe to the edge of the cupcake, then fill in for hair. 
8. Place red licorice on the faces for mouths and 2 sprinkles lengthwise on each for eyes. 
9. Pipe vanilla frosting onto the licorice for fangs. 
10. Place the mini cupcakes on their sides on top of the larger cupcakes.
11. On a cutting board, roll out each Tootsie Roll Midgee into a 2 inch circle. Cut out an 11 x 2 inch square from each, then cut the square diagonally to make 2 triangles. 
12. Place 1 triangle onto each side of face (the frosting will keep it in place), slightly folding the long tip ends for collar.
13. Chill in the fridge until ready to enjoy!

At first, I was a little confused about how to make this recipe, but all in all, it's really simple. The mini cupcakes threw me through a loop, but I finally figured this cute little cupcake out! Anyway, I am glad you all could join me for this awesome recipe and I will catch you all on the flip side. Happy blogging to all! <3