Dracula Cupcake

By junerodgers

One look at this cupcake and you’ll be bitten by the dessert bug, with its ingenious use of a mini cupcake for the face and Tootsie Rolls, licorice strings and frosting for Dracula’s features.

Ingredients

• 24 (21⁄2-in.) cupcakes, baked in paper liners
• 2 cans (16 oz each) chocolate frosting
• 3 quart-size ziptop freezer bags
• 1 can (16 oz) vanilla frosting
• 24 mini cupcakes or plain muffins
• 4 red licorice strings, cut into
• 1 1⁄2-in. pieces
• Chocolate sprinkles
• 12 Tootsie Roll Midgee

Details

Servings 24

Preparation

Step 1

1. Spoon 3⁄4 cup chocolate frosting into a ziptop bag; snip off a tiny corner. Frost larger cupcakes with the remaining chocolate frosting.

2. Spoon 2 Tbsp vanilla frosting into a ziptop bag; snip off a tiny corner. Smoothly spread 1 Tbsp of the remaining vanilla frosting onto each mini cupcake.

3. Pipe double arches on mini cupcakes with chocolate frosting for hairline; pipe to edge of cupcake, then fill in for hair. Place red licorice on faces for mouths and 2 sprinkles lengthwise on each for eyes. Pipe vanilla frosting onto licorice for fangs. Place mini cupcakes on their sides on top of larger cupcakes.

4. On a cutting board, roll out each Tootsie Roll Midgee into a 2-in. circle. Cut out a 11⁄2-in. square from each; cut square diagonally to make 2 triangles. Place 1 triangle onto each side of faces (the frosting will keep it in place), slightly folding long tip ends for collar.