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THIS RECIPE MADE
LET'S EAT FICTION!
Make these bloody (cherry-filled) cupcakes
the next time you watch
1 dozen red velvet cupcakes, baked and cooled
1 can cherry pie filling
1 pkg Wilton candy knives
1 tube red edible writing gel
Cut a 1-inch deep, 1-inch diameter circle out of the center of each cupcake (watch the above video to see how this is done). Remove the piece of cake and set it aside. Fill the holes with cherry pie filling. Now, go back to the piece of removed cake and cut off the point/peak so you have a flat lid (it helps to watch the video to understand this part). Replace the lid on the cupcake, covering the hidden filling. Now, make your icing (recipe below).
Make a swirl on top of each cupcake, making sure to cover the seam of the replaced lid. Add a dollop of red writing gel in the center of the frosting. Add a few random drops and splats to the rest of the frosting. Now insert a knife into the center of each cupcake.
Buttercream Icing Ingredients:
1 cup butter, softened to room temperature
1 cup all-vegetable shortening
1 teaspoon vanilla extract
6 cups powdered sugar
2 tablespoons milk
Place butter, shortening and vanilla in a large mixing bowl. Mix on medium with an electric mixer until creamy. Add in the powdered sugar, 1 cup at a time, mixing well after each. Add the milk and mix on high until creamy (about 3-4 minutes). Spoon into icing bag or gallon-size Ziploc bag with the bottom corner cut off about 1/2 inch.