Vampire Bite Cupcakes 16 Oct 1:00 PM (5 days ago)
Experience love at first bite with these bloody Vampire Bite Cupcakes! They’re stuffed with oozing cherry filling for a chilling Halloween surprise. Use the cupcakes of your choice and simple decorations to make this bloody good cupcake.
🧛🏼♂️ Scary Halloween Cupcakes
When it’s time to have a haunted Halloween you’re going to need more than cutesy treats like Candy Corn Cupcakes and Slice and Bake Halloween Cookies. Nope, when it’s a scary Halloween you’re after, you need to go all-out with spooky sweets decked in edible gore.
In my professional opinion, there’s nothing creepier than an oozing “blood-filled” cupcake to get the Halloween chills and thrills started off right.
We’ve already made Vampire Cupcakes, but what about cupcakes that look like they’ve been bitten by Dracula himself? These “Vampire Bite” cupcakes have blood-tinged gummy fangs on top, and are filled with cherry pie filling for the illusion of blood as you sink your teeth in. It’s a fun and creepy surprise that will have you going back for seconds!
More Gory goodies
Make the most haunted dessert table this October with creepy-cool Halloween treats!
Check out some of our most popular recipes for the holiday: Donut Hole Eyeballs, Bloody Halloween Cake Balls, Melting Chocolate Skulls, and Red Velvet Hot Chocolate.
Table of Contents
🧾What You’ll Need
Ingredients
Review these helpful ingredient tips so you can find everything you’ll need. Full ingredient amounts can be found in the recipe card. (Links are affiliate links and I earn a small commission from qualifying purchases.)
For the Cupcakes and Frosting
- Cupcakes: You’ll need 24 baked and cooled cupcakes. Either make them from scratch or from your favorite boxed mix.
- Unsalted butter and salt: For smooth, lump-free frosting allow your butter to come to cool room temperature. It’s ok to use salted butter in place of unsalted butter, but omit the extra salt.
- Milk: Helps to thin the frosting to the right consistency. You can substitute water if desired.
- Vanilla extract: My favorite flavorful vanilla extract is made by Nielsen Massey!
- Powdered sugar: This frosting recipe is an American Buttercream, which is powdered sugar-based. You’ll want to measure the sugar with a scale if possible and then sift it into the mixture.
For the decorations
- Cherry pie filling: One standard can of cherry pie filling will be plenty, and you’ll have extra left over for another use. Alternately, you could use a red fruit jam instead.
- Red decorating gel: To give the appearance of a vampire bite, you’ll need some red decorating gel.
- Fang candy: I used gummy vampire teeth, but you could use another fang candy or vampire decoration.
Equipment
- Immersion blender: I found it helpful (and slightly more gory) to roughly chop the cherry pie filling with an immersion stick blender.
- Mixer: You can use a stand mixer or hand mixer to make the buttercream.
- Piping bags and coupler: To easily swirl frosting onto the cupcakes, have a piping bag and coupler handy.
- Piping tip: I recommend using a large closed star piping tip, like Ateco #849, to make the buttercream swirls.
- Cupcake liners: If you are looking to give your cupcakes some extra Halloween oomph, try baking them in blood-splattered cupcake liners.
Ready to Make These?
- Get the recipe below 👇👇
- Scroll below the recipe for step-by-step photos
- Read important FAQs and more
🩸 Bloody Good Desserts
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Vampire Bite Cupcakes
Ingredients
- 24 baked and cooled cupcakes from scratch or your favorite mix, I used white cupcakes
For the frosting:
- 1 lb unsalted butter (4 sticks), sat cool room temperature
- 2 TBSP milk can substitute water
- ½ tsp salt
- 1 TBSP vanilla extract
- 28 oz powdered sugar (7 cups), sifted after measuring
To decorate:
- Red decorating gel
- Gummy fangs or other fang candy/decoration
- 1 can cherry pie filling about 20 oz
Instructions
To Make the Frosting:
- Beat butter: Place the butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
- Add milk, salt, and vanilla: Turn the speed lower, and add 1 tablespoon of milk, the salt, and the vanilla extract. Mix until everything is well incorporated with the butter.
- Slowly add powdered sugar: With the mixer running on low, slowly add the powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
- Adjust the consistency: If the buttercream is too stiff for your needs, add the remaining tablespoon of milk and mix it in well.
- You can use the frosting right away, or store it for up to a week – see the Notes below.
To Decorate:
- Blend cherry filling: Pour the cherry filling into a small bowl and use an immersion blender to roughly chop the cherries into smaller pieces.
- Fill cupcakes: Cut a cone-shaped hole in the top of each cupcake, and fill the hole with cherry filling, leaving a small gap at the top. Cut the bottom of the cone pieces off, so you're left with just the tops. Add the cupcake tops
- Pipe on frosting: Place the prepared frosting into a piping bag fitted with a large star tip, such as Ateco #849. Pipe a swirl of white frosting on top of a cupcake. Repeat with remaining cupcakes.
- Finish cupcakes: Dab two dots of red gel on the cupcake to look like pokes from two pointy teeth. Top each cupcake with gummy vampire teeth. Enjoy!
- Storage: Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Nutrition
📸 Photo Tutorial: How to Make Vampire Bite Cupcakes
Once your cupcakes and frosting are ready, it’s time to decorate. Use this step-by-step tutorial to help you make creepy Vampire Bite Cupcakes. Full instructions are included in the recipe card above.
- Chop cherry filling: Use a stick blender to coarsely chop the cherries into smaller pieces. You can use a knife instead if you prefer.
- Cut cupcake tops: Use a small knife to make a small cone-shaped hole on the top of each cupcake. Cut the bottom of the cone pieces off, so you’re left with just a thin top.
- Add filling: Fill each cupcake hole with cherry filling. Place the cupcake top back on the filling.
- Top with frosting: Fill a piping bag fitted with a large closed star tip with the prepared frosting. Pipe a large swirl on top of each cupcake.
- Dab with gel: Squeeze two dots of red decorating gel on each cupcake to look like pokes from vampire fangs.
- Finish: Place gummy vampire teeth on top of the cupcakes and enjoy!
💡Tips and FAQs for Success
- Frosting consistency: So many factors can impact frosting texture, including the brand and temperature of the butter, and the temperature of your kitchen — don’t be afraid to play around at the end to get a texture you’re happy with.
If you don’t have piping bags and tips on hand, you can use a Ziplock bag, and cut a small hole in one of the corners to pipe frosting through. You won’t get the same ridged effect as from a star tip, but you can still pipe a swirl on top of the cupcakes.
Both components of these cupcakes can be made in advance and used later.
Frosting: The frosting can be made up to a week in advance. Place the frosting in an airtight container and press a layer of cling wrap directly on top of the frosting to prevent a crust from forming. Store the frosting in the refrigerator. When you’re ready to use it, let it come to room temperature on the counter, then whip it on medium speed until it regains its light, creamy texture.
Cupcakes: Baked and cooled cupcakes can be frozen in airtight containers. Let them defrosting in their container on the countertop before decorating.
Store extra cupcakes in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Skull Cupcakes 1 Oct 3:14 PM (20 days ago)
Making these creepy-cute Skull Cupcakes is easier than you think. Learn how to create a simple skull design out of buttercream for Halloween – complete with a photo tutorial. Bone-appetit!
☠️ How to Make Skull Cupcakes for Halloween
Celebrating spooky season in style just got a little easier!
No complicated Halloween treats here – these Skull Cupcakes are surprisingly simple, and 100% adorable. (Can you call something decorated like a skull adorable?? Maybe I should say they’re to die for instead.)
All you need are baked cupcakes and two colors of buttercream to make these Jack Skellington-inspired faces. You’re welcome to take a shortcut and use your favorite cake mix for these cupcakes. But if you’re looking for some homemade inspiration, browse our list of cupcake recipes here.
Find the recipe and full photo tutorial below, to guide you through every step of decorating. Have fun!
🎃 More Spooky Sweets
If you like to put the “treat” in “trick or treat,” check out all of our fun Halloween dessert recipes, like Witch’s Brew Halloween Punch, Red Velvet Marshmallow Spiderweb Cake, and Witch Finger Cookies.
Table of Contents
🧾 What You’ll Need
Ingredients
It doesn’t take much to make these cupcakes! Take a look at these ingredient tips as you gather what you’ll need. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Cupcakes: You’ll need 24 baked and cooled cupcakes in the flavor of your choice. Make cupcakes from scratch or use your favorite mix!
- Unsalted butter and salt: I like to use unsalted butter so that I can control the amount of salt in my frosting. If you don’t have unsalted butter, use salted butter and omit the added salt. Give the butter time to soften to cool room temperature.
- Milk: Use milk or water to adjust the consistency of the frosting.
- Vanilla extract: My favorite brand of vanilla extract is made by Nielsen-Massey.
- Powdered sugar: This frosting recipe is an American Buttercream, which is powdered sugar-based. You’ll want to measure the sugar with a scale if possible and then sift it into the mixture.
- Black gel food coloring: I love the Americolor brand of gel food coloring. It’s highly concentrated so you only need a little to achieve deep coloring. I used super black to dye the frosting for the facial details. Check the Tips below for more information about making deep black frosting.
Equipment
All you’ll need are some piping tools to create the look of these Skull Cupcakes! (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Piping bags and couplers: I like these piping bags because they are washable and can be reused. You’ll also need a few standard couplers. If you don’t have these items, you can make your own piping bags from plastic zip-top bags (see the Tips section below!). If you go this route you won’t need couplers or a piping tip, either.
- Piping tip: I’d recommend using a small round tip like Wilton Tip #1 to pipe on the facial details.
- Cupcake liners: I used plain black cupcake liners for these cupcakes. However, as a totally optional and fun upgrade, you can dress your cupcakes in solid colored rainbow liners or Halloween cupcake liners.
Ready to Make These?
- Get the recipe below 👇👇
- Scroll below the recipe for step-by-step photos
- Read important FAQs and more
💀 More Skull Treats
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Skull Cupcakes
Ingredients
For the Cupcakes
- 24 baked and cooled cupcakes from scratch or your favorite mix, I used chocolate cupcakes
For the Frosting
- 1 lb unsalted butter at cool room temperature
- 2 TBSP milk can substitute water
- ½ tsp salt
- 1 TBSP vanilla extract
- 28 oz powdered sugar (7 cups), sifted after measuring
- Black gel food coloring I used Americolor Super Black
Instructions
Make the Frosting
- Place the butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
- Turn the speed lower, and add 1 tablespoon of milk, the salt, and the vanilla extract. Mix until everything is well incorporated with the butter.
- With the mixer running on low, slowly add the powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
- If the buttercream is too stiff for your needs, add the remaining tablespoon of milk and mix it in well. You can adjust the final texture by adding more powdered sugar or milk until you like the consistency.
- Separate out about a quarter of the frosting. Dye the smaller portion black, using good-quality gel or powder food coloring. (If you don’t mind some chocolate flavor, you can also add black cocoa powder (about ¼ cup) to it so you won’t need to use as much food coloring). You can use the colored frosting right away, but it’s best to chill it for at least 1 hour before use. See Note below.
Frost the Cupcakes
- When you are ready to begin decorating, place the white frosting in a piping bag fitted with a plain coupler, and the black frosting in a piping bag fitted with a small round tip, like Wilton #1.
- Cover two baking sheets with parchment paper. Pipe a large round ball of white frosting on top of a cupcake (approximately 3 TBSP). Invert the cupcake and gently press it onto one of the lined baking sheets so that the frosting spreads evenly and covers the top of the cupcake. Repeat with remaining cupcakes.
- Chill the cupcakes in the refrigerator for about an hour, until the buttercream is very firm. Peel the cupcakes off the parchment, revealing a completely flat buttercream layer on top.
Decorate the Cupcakes
- Take the piping bag with black buttercream and pipe the skull face. Give it two ovals for eyes, two small lines for a nose, and a long mouth with stitches across it. Repeat until all of the cupcakes are decorated.
- Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Nutrition
📸 Photo Tutorial: How to Make Skull Cupcakes
Decorate with me! Here’s a step-by-step overview of how to decorate Skull Cupcakes from start to finish. Full instructions are included in the recipe card above.
Frost cupcakes
- Prepare to decorate. Fill 2 piping bags: fit one with a plain coupler and fill it with white frosting, and fit the other with a small round tip, like Wilton #1, and fill it with black frosting. Cover two baking sheets with parchment paper and set aside.
- Frost. Pipe a ball of white frosting on top of a cupcake (about 3 TBSP). Turn the cupcake upside down and gently press it onto one of the lined baking sheets until the frosting spreads evenly, covering the top of the cupcake. Repeat with remaining cupcakes.
- Chill. Chill the cupcakes in the refrigerator until the buttercream is very firm (about an hour).
Decorate Cupcakes
- Remove from parchment. Once the frosting is firm, peel the cupcakes off the parchment, revealing completely flat buttercream tops.
- Pipe eyes and nose. Start piping the faces with the black buttercream. Give each cupcake two slanted oval eyes and two small lines for a nose.
- Finish cupcakes. Make the mouth by piping a long, wavy line of frosting and then cross it with stitches. Repeat until all of the cupcakes are decorated.
- Enjoy!
💡Tips and FAQs
Make the best Halloween cupcakes with a few simple suggestions!
If you don’t have piping bags and tips on hand, you can use Ziplock bags, and cut a small hole in one of the corners to pipe frosting through.
If you’ve ever tried to make black frosting, you’ll agree that it is one of the most difficult colors to make. Your best chance of success is to use a high-quality gel or powdered food coloring, and to make the frosting at least a day in advance.
I use and recommend Americolor Ultra Black food coloring, but other gel and powdered options will also work. Just avoid liquid color, which is not as strong and will require a LOT of coloring to get your desired shade.
After mixing in the coloring, it’s ESSENTIAL to give it time to sit and deepen. This extra time allows the color to fully develop and makes a more vibrant black. I recommend making and coloring the buttercream a day before you want to use it.
And, if you don’t mind some chocolate flavor, you can also add 2-3 TBSP black cocoa powder to the frosting to reduce the amount of food coloring needed.
Both components of these cupcakes can be made in advance and used later.
Frosting: The frosting can be made up to a week in advance. Place the frosting in an airtight container and press a layer of cling wrap directly on top of the frosting to prevent a crust from forming. Store the frosting in the refrigerator. When you’re ready to use it, let it come to room temperature on the counter, then whip it on medium speed until it regains its light, creamy texture.
Cupcakes: Baked and cooled cupcakes can be frozen in airtight containers. Let them defrosting in their container on the countertop before decorating.
Store extra cupcakes in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Vampire Cupcakes 23 Sep 1:23 PM (28 days ago)
Don’t wait to sink your teeth into these Vampire Cupcakes! Use buttercream, fondant and candy to turn your cupcakes into cute (and spooky!) vampires for Halloween.
🧛🏼♂️ Spooky Vampire Cupcakes
The secret to a killer Halloween? Desserts that are both cute and creepy, like these easy Vampire Cupcakes.
Today I’m sharing my decorating tricks to make these bloody cute Vampire Cupcakes. You’ll start with prepared cupcakes of your choice, easy homemade frosting, fondant, and a few candy decorations. Just follow the simple step-by-step directions, and you’ll be ready to party vampire-style in no time!
Because we’re all about the decorating, I encourage you to take a shortcut and use your favorite cake mix for these cupcakes. But if you’re looking for some homemade inspiration, browse our list of cupcake recipes here.
🎃 More Spooky Sweets
If you like to put the “treat” in “trick or treat,” check out all of our fun Halloween dessert recipes, like Witch’s Brew Halloween Punch, Red Velvet Marshmallow Spiderweb Cake, and Witch Finger Cookies.
Table of Contents
🧾 What You’ll Need
Ingredients
You’ll only need a few things to make and decorate these cupcakes. Don’t miss these important ingredient tips. Full ingredient amounts can be found in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)
For the Cupcakes and Frosting
- Cupcakes: You’ll need 24 baked and cooled cupcakes. Make cupcakes from scratch or use your favorite mix! I used white cupcakes for these little bloodsuckers, but you can make any flavor you like.
- Unsalted butter and salt: I like to control the amount of salt in my frosting. I used cool room temperature unsalted butter and then added salt. If you don’t have unsalted butter, you can use salted butter and omit the salt.
- Milk: Use milk or water to adjust the consistency of the frosting.
- Vanilla extract: I like to use Nielssen-Massey Madagascar vanilla extract because it has amazing flavor. You can use any brand you like.
- Powdered sugar: This frosting recipe is an American Buttercream, which is powdered sugar-based. You’ll want to measure the sugar with a scale if possible and then sift it into the mixture.
For the Decorations
- Fondant: To make the vampire hair and teeth, you’ll need some black fondant and white fondant.
- Candy for the eyes and nose: I used small candy eyeballs and white candy pearls for the nose. Feel free to substitute other types of candy.
- Red gel food coloring: I recommend using Americolor red gel food coloring. It’s highly concentrated, so you’ll only need a little to make a deep shade of red frosting for the mouth. You’ll also use it to add a bit of ‘blood’ to the vampire teeth.
Equipment
Although optional, getting a few decorating tools will make the process of creating these cupcakes even eaiser. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Piping bag and couplers: I like these piping bags because they are washable and reusable. You’ll also need some couplers. You can also make your own piping bags from plastic zipper bags. If you go this route you won’t need couplers or tips, either.
- Piping tips: I’d recommend using a small round tip, like Ateco tip #3, for the mouth.
- Cupcake liners: I used some fun red, black and white cupcake liners when I baked my cupcakes. You could also dress them in solid colored rainbow liners or Halloween cupcake liners.
- Fondant tools: A small fondant roller will help you to make the fondant smooth and even.
- Round cutter: And last but not least, you’ll need a round cutter with a 2.5-inch diameter.
Ready to Make These?
- Get the recipe below 👇👇
- Scroll below the recipe for step-by-step photos
- Read important FAQs and more
🎃 More Halloween Desserts
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Vampire Cupcakes
Ingredients
- 24 cupcakes from scratch or your favorite mix, I used white cupcakes
For Frosting
- 1 lb unsalted butter at cool room temperature
- 2 TBSP milk can substitute water
- ½ tsp salt
- 1 TBSP vanilla extract
- 28 oz powdered sugar (7 cups), sifted after measuring
For Decorating
- 8 oz black fondant
- 2 oz white fondant
- 48 candy eyeballs
- 24 candy pearls
- Red gel food coloring I used Americolor Super Red
Instructions
To Make the Frosting
- Beat the butter: Place the butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
- Add milk, salt, and vanilla: Turn the speed lower, and add 1 tablespoon of milk, the salt, and the vanilla extract. Mix until everything is well incorporated with the butter.
- Slowly add powdered sugar: With the mixer running on low, slowly add the powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
- Adjust consistency: If the buttercream is too stiff for your needs, add the remaining tablespoon of milk and mix it in well. You can adjust the final texture by adding more powdered sugar or milk. See Note below.
- Chill: You can use the frosting right away, but you’ll get the best results chilling it for about 1 hour before use.
- Use or store: If you want to make it several days in advance, place the frosting in an airtight container and press a layer of cling wrap directly on top of the frosting. When you’re ready to use it, let it come to room temperature on the counter, then beat it on medium speed until it regains its light, creamy texture.
To Frost the Cupcakes
- Prep piping bag: When you are ready to begin decorating, place the white frosting into a piping bag fitted with a plain coupler or large round tip like Ateco tip #809.
- Frost cupcakes: Cover two baking sheets with parchment paper. Pipe a large round ball of white frosting on top of a cupcake (approximately 3 TBSP). Invert the cupcake and gently press it onto one of the lined baking sheets so that the frosting spreads evenly and covers the top of the cupcake. Repeat with remaining cupcakes.
- Chill: Chill the cupcakes in the refrigerator for about an hour, until the buttercream is very firm. Peel the cupcakes off the parchment, revealing a completely flat buttercream layer on top.
To Decorate the Cupcakes
- Make black fondant circles: While the cupcakes chill, prepare your decorations. Roll out the black fondant until it’s about 1/8-inch thick. Use a circular cutter (about 2.5 inches wide) to cut out a black circle.
- Cut fondant: Use the cutter to shape the black circle into vampire hair. Place the top of the cutter over the center of a black circle of fondant. Press down to cut away an eye-shaped piece of the circle.
- Finish vampire hair: Then use the cutter to cut the remaining moon-shaped piece of fondant in half. Take the symmetrical piece of fondant and set it aside to use for vampire hair. Unused pieces of the fondant can be reincorporated into the main block of fondant and rolled out again. Roll, cut and shape fondant circles until you have 24 pieces of black fondant vampire hair.
- Make vampire teeth: Roll out the white fondant until it’s about 1/8-inch thick thick. Cut the fondant in a strip that is approximately 1/2-inch wide. Cut in a diagonal line across the width of the white fondant strip to cut a pointy white vampire tooth. Continue cutting triangular shapes off of the strip of fondant until you have 48 fondant vampire teeth.
- Dip teeth: If desired, lay out a piece of parchment paper and fill a small bowl with a few drops of red gel food coloring. Dip the tip of each fondant tooth into the red gel food coloring and then set them on the parchment paper to dry.
- Top cupcake with vampire hair: Remove the chilled cupcakes from the refrigerator and place a piece of black fondant vampire hair on the top of the cupcake.
- Make eyes and nose: Just below the hairline, press two candy eyes and a candy nose gently into the buttercream.
- Make mouth: Fill a piping bag with red frosting and a small piping tip (I used Ateco #3). Pipe a red line for the mouth and place two vampire teeth on top. Press them into the buttercream gently so they stick.
- Finish cupcakes: Repeat the process of making a vampire face on each of your cupcakes. Enjoy!
- Store: Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Nutrition
📸 Photo Tutorial: How to Make Vampire Cupcakes
Whoever said “there’s no such thing as love at first bite” never tried these cupcakes! Follow this step-by-step tutorial to find out what I mean! Full instructions are included in the recipe card above.
Frost the Cupcakes
- Prepare to frost. Place the white frosting into a piping bag fitted with a plain coupler. Cover two baking sheets with parchment paper.
- Pipe frosting ball. Pipe a large round ball of white frosting on top of a cupcake (approximately 3 TBSP).
- Flatten frosting. Invert the cupcake and gently press it onto one of the lined baking sheets so that the frosting spreads evenly and covers the top of the cupcake. Repeat with the remaining cupcakes.
- Freeze. Chill the cupcakes in the refrigerator for about 60 minutes or in the freezer for 30 min, until the buttercream is very firm.
- Remove from parchment. Peel the cupcakes off the parchment, revealing a completely flat buttercream layer on top.
Make the Vampire Hair
While the cupcakes chill, prepare the fondant hair and teeth. First, for the hair:
- Cut a black fondant circle. Roll out the black fondant until it’s about 1/8-inch thick. Use a circular cutter (about 2.5 inches wide) to cut out a black circle.
- Cut the circle twice. Position the cutter about halfway up the fondant circle, press down to cut away the bottom half of the circle, leaving you a crescent-shaped piece. Then, use the cutter to cut that crescent in half. This is your vampire’s hair.
- Make 24 vampire hair pieces. Continue to roll and cut the fondant until you have 24 pieces of black fondant vampire hair. You can re-roll the fondant as many times as necessary.
Make the Vampire Teeth
- Cut a white fondant strip. Roll out the white fondant until it’s about 1/8-inch thick. Cut the fondant into a 1/2-inch wide strip.
- Cut pointy teeth. Cut in a diagonal line across the width of the white fondant strip to create a pointy white vampire tooth. Continue cutting triangular shapes off of the strip of fondant until you have 48 fondant vampire teeth.
- Color teeth tips red. If you want to make your teeth bloodstained, lay out a piece of parchment paper and fill a small bowl with a few drops of red gel food coloring. Dip the tip of each fondant tooth into the red gel food coloring and set them on the parchment paper to dry. Tip: this step is much easier (and less messy!) if you use tweezers to hold the teeth.
Decorate the Cupcakes
Time to put it all together and decorate!
- Add the hair. Place a piece of black fondant vampire hair on the top of the cupcake. It should stick fine, but if it doesn’t, a thin brushing of corn syrup on the back of the fondant will help.
- Add the eyes and nose. Just below the hairline, press two candy eyes and a candy nose gently into the buttercream.
- Make the mouth and add teeth. Pipe a red line for the mouth and place two vampire teeth on top. Press them into the buttercream gently so they stick.
- Finish cupcakes. Repeat the process of making a vampire face on each of your cupcakes. Enjoy!
💡 Tips and FAQs
First time making these cupcakes? Here’s a couple of tips to make sure they turn out well.
Many factors affect frosting texture, including the brand and temperature of the butter, and the temperature of your kitchen. So, don’t be afraid to play around at the end to get a texture you’re happy with. If you want it thinner/looser, add a bit of milk or water. If you want it thicker, add extra powdered sugar bit by bit.
If you don’t have piping bags and tips on hand, you can use Ziplock bags, and cut a small hole in one of the corners to pipe frosting through.
Both components of these cupcakes can be made in advance and used later.
Frosting: The frosting can be made up to a week in advance. Place the frosting in an airtight container and press a layer of cling wrap directly on top of the frosting to prevent a crust from forming. Store the frosting in the refrigerator. When you’re ready to use it, let it come to room temperature on the counter, then whip it on medium speed until it regains its light, creamy texture.
Cupcakes: Baked and cooled cupcakes can be frozen in airtight containers. Let them defrosting in their container on the countertop before decorating.
Store extra cupcakes in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Monster Cupcakes 22 Sep 2:46 PM (29 days ago)
Get ready for some monster fun! All you need is frosting, candy, and a bit of creativity to transform ordinary cupcakes into colorful Monster Cupcakes for Halloween. Follow our easy recipe and step-by-step photos to make your own monster menagerie.
👹 Halloween Monster Cupcakes
Get ready to unleash your inner monster-maker! These easy Halloween cupcakes use colorful frosting, a few different piping tips, and assorted candies to make a whole range of different monster faces and personalities.
Make them extra-creepy and spooky, or keep things fun with goofy monster faces – it’s completely up to you!
Because these monsters are all about the decorating, I encourage you to take a shortcut and use your favorite cake mix for these cupcakes. But if you’re looking for some homemade inspiration, browse our list of cupcake recipes here.
🎃 More Spooky Sweets
If you like to put the “treat” in “trick or treat,” check out all of our fun Halloween dessert recipes, like Witch’s Brew Halloween Punch, Red Velvet Marshmallow Spiderweb Cake, and Witch Finger Cookies.
Table of Contents
🧾 What You’ll Need
Ingredients
You’ll likely have most of what you need to make the cupcakes and frosting at home. Check out these helpful ingredient tips as you make your shopping list, and don’t forget the candy! (Links are affiliate links and I earn a small commission from qualifying purchases.)
For the Cupcakes and Frosting
- Cupcakes: You’ll need 24 baked and cooled cupcakes. Make cupcakes from scratch or use your favorite mix! I made chocolate cupcakes for my little monsters, but you can make any flavor you like.
- Unsalted butter and salt: I like to control the amount of salt in my frosting. I used unsalted butter and then added salt separately. If you don’t have unsalted butter, use salted butter and omit the salt. The butter should be at cool room temperature.
- Milk: Use milk or water to adjust the consistency of the frosting.
- Vanilla extract: My favorite brand of vanilla extract is Nielsen-Massey Madagascar Vanilla, but you can use whatever brand you have on hand.
- Powdered sugar: This frosting recipe is an American Buttercream, which is powdered sugar-based. You’ll want to measure the sugar with a scale if possible and then sift it into the mixture.
For the Decorations
- Assorted gel food coloring: You’ll want to use gel or powdered food coloring because they are highly concentrated, so you need less to get a vibrant shade. I love the Americolor brand of gel food coloring because you only need a little to achieve deep coloring. I used: lemon yellow, regal purple, royal blue, orange and electric green.
- Candy eyeballs: If you plan to give each cupcake two eyes, you’ll need at least 48 candy eyeballs. However, don’t be afraid to change things up. Decorate some of the cupcakes all over with eyeballs, or give them unique numbers of eyes just for fun.
- Assorted candy: You can use as much or as little candy as you’d like! I used quite a few different options to give you lots of ideas, but it’s definitely not necessary to make them all different. For my cupcakes I used, Lifesavers Gummies, Mike & Ikes, candy corn, Skittles, and Airheads.
Equipment
All you’ll need for these cupcakes is some basic piping supplies! (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Piping bags and couplers: I like these piping bags (I wash them and re-use them to reduce waste!) and these couplers. You can also make your own piping bags from plastic zipper bags. If you go this route, you won’t need couplers or tips, but keep in mind that you won’t have as much variety for the shape of the monster body and fur.
- Assorted piping tips: You really only need a couple of tips to make a variety of different designs. I recommend a grass tip (Wilton 233) for long fur or a swirling mound of fur, a small leaf tip (Ateco 352) for spiky fur, and a small open star tip (Wilton 21) for shaggy fur.
- Cupcake liners:I used plain black cupcake liners when I baked my cupcakes. However, you can have fun when it’s time to serve them by dressing them in solid colored rainbow liners or special Halloween cupcake liners.
Ready to Make These?
- Get the recipe below 👇👇
- Scroll below the recipe for step-by-step photos
- Read important FAQs and more
🧡 Spooky & Sweet
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Monster Cupcakes
Ingredients
For the Cupcakes
- 24 baked and cooled cupcakes from scratch or your favorite mix, I used chocolate cupcakes
For the Frosting
- 1 lb unsalted butter at cool room temperature
- 2 TBSP milk can substitute water
- ½ tsp salt
- 1 TBSP vanilla extract
- 28 oz powdered sugar (7 cups), sifted after measuring
For the Decorations
- Assorted gel food coloring I used Americolor brand: lemon yellow, regal purple, royal blue, orange, electric green
- 48 Candy eyeballs Use any size or color you like
- Assorted candy I used Gummy lifesavers, Mike & Ikes, Candy corn, Skittles, and Airheads
Instructions
Make the Frosting
- Beat the butter: Place the butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
- Add milk, salt, and vanilla: Turn the speed lower, and add 1 tablespoon of milk, the salt, and the vanilla extract. Mix until everything is well incorporated with the butter.
- Slowly add powdered sugar: With the mixer running on low, slowly add the powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
- Adjust consistency: If the buttercream is too stiff for your needs, add the remaining tablespoon of milk and mix it in well. You can adjust the final texture by adding more powdered sugar or milk until you like the consistency.
- Color the frosting: To dye the frosting, separate it into smaller bowls that correspond to the number of colors you plan to use. Use gel food coloring to color the frosting into colorful shades. I made green, orange, yellow, blue and purple frosting.
- Chill: You can use the colored frosting right away, but it’s best to chill it for at least 1 hour before use. See Note below.
Frost the Cupcakes
- Prep piping bags: When you are ready to frost the cupcakes, place each color of frosting in a piping bag fitted with a piping tip. I used a grass tip, leaf tip, large star and small star.
- Lotsa Eyeballs Monster: Use a piping bag fitted with a coupler to pipe a large round ball of frosting on top of a cupcake (approximately 3 TBSP). Then place a grass tip on the end of the piping bag and swirl strings of frosting over the frosting blob to give the monster body some texture. I decorated mine all over with eyeballs instead of making a more traditional face.
- Shaggy Monster: Use a piping bag fitted with a grass tip. Cover the top of the frosting with strings of frosting that overlap and swirl around.
- Hairy Monster: Use a piping bag fitted with a grass tip. Use small, short pulses of frosting to cover the top of a cupcake with frosting hair. Pull upward with each pulse of frosting to make the hair stand up.
- Spiky Monster: Use a piping bag fitted with a small star tip or leaf tip. Use small, short pulses of frosting to cover the top of the cupcake with a layer of textured frosting. You can make a flat layer of frosting or build the pulses upward to give the body of the monster some height.
Decorate the Cupcakes
- Decorate: Immediately decorate frosted cupcakes with monster faces. (American buttercream forms a crust on the outside as it dries. You’ll have the best results if you work to decorate in batches of 2-3 cupcakes at a time). You can use any type of candy you like to make eyes, ears, mouths, noses, and horns. Keep in mind that you can cut the candy into smaller pieces and/or roll them into different shapes.
- Store: Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Nutrition
📸 Photo Tutorial: How to Make Monster Cupcakes
Ready to get started? Follow these simple step-by-step directions and photos to make each type of monster. Don’t forget, these are just examples – let your imagination run wild and make your own designs, too! Find full, printable instructions in the recipe card above.
Lotsa Eyeballs Monster
- Pipe a frosting ball. Use a piping bag fitted with a coupler to pipe a large round ball of frosting on top of a cupcake (approximately 3 TBSP).
- Cover with stringy swirls. Then place a grass tip on the end of the piping bag and swirl strings of frosting over the frosting blob to give the monster body some hairy texture.
- Add eyes. Press a variety of candy eyeballs all over the frosting – you can use different colors and sizes too.
Shaggy Monster
- Make a swirled body. Use a piping bag fitted with a grass tip. Cover the top of the frosting with strings of frosting that overlap and swirl around.
- Decorate. Take a Starburst fruit chew and cut it into quarters. Shape two quarters into horns, and press them into the top of the monster. Add two large candy eyeballs as a finishing touch.
Hairy Monster
- Make frosting hair. Use a piping bag fitted with a grass tip. Use small, short squeezes of frosting to cover the top of a cupcake with frosting hair. (Just like when we made Cookie Monster Cupcakes!) Pull upward with each pulse of frosting to make the hair stand up.
- Decorate. Use pieces of starburst to make two horns, and insert them at the top. Cut a gummy lifesaver in half, and add the halves next to the horns to make ears. Add half of a Mike & Ike’s for a nose, and finish with two large candy eyeballs.
Spiky Monster
- Make frosting fur. Use a piping bag fitted with a small star tip or leaf tip. Use small, short squeezes of frosting to cover the top of the cupcake with a layer of spiky textured frosting. You can make a flat layer of frosting first, or build the spikes upward to give the body of the monster some height.
- Decorate. Add colorful candy corn to the top of the cupcake to be horns. Finish with candy eyeballs and a Sixlet or Skittle nose.
💡 Tips and FAQs
Just a few tips to help you make the BEST Halloween Monster Cupcakes ever!
If you don’t have piping bags on hand, you can use Ziplock bags, and cut a small hole in one of the corners to insert the piping tip through.
And while sometimes you can get away with not using piping tips, unfortunately for many of these designs (especially the hairy monsters) you will need the specific piping tips mentioned.
Bright, colorful frosting really makes these monsters roar, so here are my best tips for vivid colors. Your best chance of success is to use a high-quality gel or powdered food coloring, and to make the frosting at least a day in advance.
I frequently use and recommend Americolor gel food coloring, but other gel and powdered options will also work. Just avoid liquid color, which is not as strong and will require a LOT of coloring to get your desired shade.
After mixing in the coloring, it greatly helps if you give it time to sit and deepen. This extra time allows the color to fully develop and become more vibrant. I recommend making and coloring the buttercream a day before you want to use it.
Both components of these cupcakes can be made in advance and used later.
Frosting: The frosting can be made up to a week in advance. Place the frosting in an airtight container and press a layer of cling wrap directly on top of the frosting to prevent a crust from forming. Store the frosting in the refrigerator. When you’re ready to use it, let it come to room temperature on the counter, then whip it on medium speed until it regains its light, creamy texture.
Cupcakes: Baked and cooled cupcakes can be frozen in airtight containers. Let them defrosting in their container on the countertop before decorating.
Store extra cupcakes in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Mummy Cupcakes 8 Sep 1:06 PM (last month)
Transform your cupcakes into mummies with this simple Halloween cupcake recipe! Learn how to create those iconic bandages and make these adorable, spooky-sweet treats.
💀 Easy Mummy Halloween Cupcakes
Wrap up your Halloween baking with these adorable Mummy Cupcakes! This cute and easy recipe is perfect for beginner bakers, or small helpers in the kitchen.
These mummies are all about the fun decorating, so we’re keeping everything else simple. You’ll need cupcakes of your choice (use one of our cupcake recipes, or your favorite box mix), easy buttercream frosting (recipe below!), and candy eyeballs.
Follow along with the step-by-step photo tutorial or video walkthrough, and you’ll see how simple it is to create those classic mummy bandage decorations. They’re so easy to make, you’ll be unwrapping them in no time.
🎃 More Spooky Sweets
If you like to put the “treat” in “trick or treat,” check out all of our fun Halloween dessert recipes, like Witch’s Brew Halloween Punch, Red Velvet Marshmallow Spiderweb Cake, and Witch Finger Cookies.
Table of Contents
🧾 What You’ll Need
For the Cupcakes and Frosting
You’ll likely have everything you need on hand, but check out these ingredient tips to make sure. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Cupcakes: You’ll need 24 baked and cooled cupcakes (either from scratch or from a mix). I used chocolate cupcakes for my little mummies, but any flavor will do.
- Unsalted butter and salt: I like to control the amount of salt in my buttercream frosting, so I prefer to use unsalted butter and then add the needed amount of salt. If you don’t have unsalted butter, you can use salted butter and omit the salt. Make sure your butter is at cool room temperature.
- Milk: Use milk to adjust the consistency of the frosting.
- Vanilla extract: If you use a high-quality vanilla extract (like this Nielsen-Massey Madagascar vanilla extract), your frosting will be anything but boring!
- Powdered sugar: This frosting recipe is an American Buttercream, which is powdered sugar-based. You’ll want to measure the sugar with a scale if possible and then sift it into the mixture.
- Cocoa powder: adding unsweetened cocoa powder to the buttercream gives it a delicious chocolate flavor, and creates a dark base for the white bandages. If you don’t want chocolate frosting, you can instead use brown or black gel food coloring so that the base of the cupcake contrasts with the white mummy bandages.
- Candy eyes: I used small candy eyeballs to decorate my cupcakes. Feel free to color them with some food-safe markers for a touch of fun.
Equipment
You don’t need much to make these Mummy Cupcakes, just some basic piping tools. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Piping bag and coupler: I like these piping bags (I wash them and re-use them to reduce waste!) and these couplers. You can also make your own piping bags from plastic zipper bags. If you go this route you won’t need couplers or tips, either. Keep in mind that the mummy bandages won’t look as flat if you use a plastic bag.
- Piping tip: You’ll need a small basketweave tip, like Ateco 46 or 47, to pipe on white frosting mummy wrappings.
- Cupcake liners:I used plain black cupcake liners when I baked my cupcakes. However, you can have fun when it’s time to serve them by dressing them in solid colored rainbow liners or Halloween cupcake liners.
Ready to Make These?
- Get the recipe below 👇👇
- Scroll below the recipe for step-by-step photos
- Read important FAQs and more
🧡 More Halloween Desserts
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Mummy Cupcakes
Ingredients
- 24 baked and cooled cupcakes from scratch or your favorite mix, I used chocolate cupcakes
- 1 lb unsalted butter at cool room temperature
- 2 TBSP milk can substitute water
- ½ tsp salt
- 1 TBSP vanilla extract
- 28 oz powdered sugar (7 cups), sifted after measuring
- 1.5 oz unsweetened cocoa powder (½ cup), sifted
- 48 candy eyeballs
Instructions
Make the Frosting
- Place the butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
- Turn the speed lower, and add 1 tablespoon of milk, the salt, and the vanilla extract. Mix until everything is well incorporated with the butter.
- With the mixer running on low, slowly add the powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
- If the buttercream is too stiff for your needs, add the remaining tablespoon of milk, a little at a time, and mix it in well. You can adjust the final texture by adding more powdered sugar or milk until you like the consistency.
- Divide the frosting evenly into two bowls. Sift the cocoa powder into one of the bowls and mix well to give it a dark chocolate brown color. Scrape down the sides of the bowl and mix until all the powder has been blended in.
- You can use the frosting right away, or store it for up to a week – see the Notes below.
Frost and Decorate the Cupcakes
- Put the chocolate buttercream in a piping bag with a large round tip or plain coupler. Put the white buttercream in a piping bag with a small basketweave tip (I used Ateco #46).
- Pipe a mound of chocolate frosting on top of a cupcake. Then smooth the top with a small offset spatula. It doesn’t have to look perfect because most of the top will be covered.
- Place two candy eyes on top of the cupcake. Repeat frosting, smoothing and placing eyes until all the cupcakes have been done.
- Take the piping bag filled with white buttercream and pipe flat stripes of frosting over the top of a cupcake. Overlap the stripes of frosting at different angles to make them look like mummy bandages. Add white frosting stripes to all the cupcakes and enjoy!
- Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Nutrition
📸 Photo Tutorial: How to Make Mummy Cupcakes
Use this easy photo tutorial to make your Mummy Cupcakes one step at a time. You can also find comprehensive instructions in the recipe card above.
- Prepare piping bags. Put the chocolate buttercream in a piping bag with a plain coupler. Put the white buttercream in a piping bag with a small basketweave tip (I used Ateco #46).
- Frost cupcakes. Pipe a mound of chocolate frosting on top of a cupcake.
- Smooth cupcake tops. Smooth the top with a small offset spatula – no need to make it perfect, since most of it will be covered anyhow.
- Add eyes. Press two candy eyes on top. Repeat until you’ve added chocolate frosting and eyes to all of the cupcakes.
- Start piping bandages. Take the piping bag filled with white buttercream and pipe flat stripes of frosting over the top of a cupcake.
- Overlap multiple times. Overlap the stripes of frosting at different angles to make them look like mummy bandages. Add white frosting stripes to all the cupcakes.
- Enjoy!
💡 Tips and FAQs
If you don’t have piping bags and tips on hand, you can use Ziplock bags, and cut off one of the corners to pipe frosting through. The size of the corner you cut off will be in proportion to the size of the frosting stream you want to pipe.
Both components of these cupcakes can be made in advance and used later.
Frosting: The frosting can be made up to a week in advance. Place the frosting in an airtight container and press a layer of cling wrap directly on top of the frosting to prevent a crust from forming. Store the frosting in the refrigerator. When you’re ready to use it, let it come to room temperature on the counter, then whip it on medium speed until it regains its light, creamy texture.
Cupcakes: Baked and cooled cupcakes can be frozen in airtight containers. Let them defrosting in their container on the countertop before decorating.
Store extra cupcakes in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Salted Caramel Bars 10 Aug 8:46 AM (2 months ago)
Salted Caramel Bars have a buttery shortbread base and a topping of rich, chewy caramel. A crunchy dusting of flaked sea salt on top is the perfect finishing touch!
🤎 Caramel Cookie Bars
I can’t believe I’m saying this, but today I’m sharing a recipe where I intentionally resisted adding extra chocolate. I KNOW. I’m shocked too!
Although these Salted Caramel Bars would be delicious with chocolate, they are totally dreamy without it, and that’s not something I say lightly!
These bars have three basic components:
- Shortbread crust: The crust is crisp, buttery, and SUPER easy to make.
- Caramel topping: This rich caramel has the perfect texture: it’s chewy without being sticky, and sweet without being cloying, thanks to the generous spoonful of kosher salt in the recipe.
- Sea salt flakes: The best part of each bar is the scattering of large sea salt flakes. They add crunch and a savory bite that perfectly contrasts with the caramel.
These caramel shortbread bars also have the perfect crust to caramel ratio–both layers are about equal, which is just the way I like it! Too much crust and you’ll have a dry bar cookie, but too much caramel can make it too chewy. The solution of equal parts shortbread and caramel balances everything out. Total perfection!
🍫 Similar Recipes
I’m a dedicated candy bar lover! I love making candy recipes that incorporate chocolate, a rich gooey filling, and a crunchy cookie.
Don’t believe me? Check out these beloved favorites: Caramel Shortbread Squares, Twix Kat Candy Bars, and Salted Honey Walnut Bars.
Table of Contents
🧾What You’ll Need
Ingredients
Get ready for an amazing treat! Check out these ingredient tips as you gather everything you’ll need. You can get full ingredient amounts in the printable recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)
Shortbread Crust
- Granulated sugar
- Unsalted butter and salt: The butter gives richness to the crust and helps to bind it together. I always recommend using unsalted butter and adding a precise amount of salt. If you only have salted butter, omit the additional salt.
- Large egg yolk: Make sure to use the yolk from a large egg. If you need more guidance, check out this tutorial about How to Separate Eggs (Four Different Ways!).
- All-purpose flour
Caramel
- Unsalted butter: This recipe is made with lots of butter because that’s what makes the bars so rich and luxurious. It’s best to use unsalted butter.
- Light brown sugar: For deep rich caramel flavor. Either use a kitchen scale, or lightly pack the sugar into the measuring cup to get the correct amount.
- Light corn syrup: Adds sweetness and body. Light corn syrup also helps to prevent crystalization, which sometimes occurs due to the grittiness of brown sugar.
- Kosher salt: Regular table salt is very dense and tends to have a harsher, ‘saltier’ flavor than kosher salt. If you only have table salt, it will still work fine, but you’ll need to reduce the amount to a 1/2 teaspoon.
- Granulated sugar
- Heavy cream: A bit of heavy whipping cream makes the caramel extra-luscious.
- Vanilla extract: Use your favorite brand or this Madagascar Bourbon Vanilla (my fave!) for flavor.
- Large-flaked sea salt: Sprinkling large-flaked sea salt on top of the bars adds visual interest, a touch of crunch, and glorious contrasting flavor. If you don’t have it, you can skip it and the bars will still be tasty. I don’t recommend using fine table or kosher salt sprinkled on top – it can make the bars too salty.
Equipment
Having the right equipment can make your baking experience more successful. Here’s what I recommend for this recipe: (Links are affiliate links and I earn a small commission from qualifying purchases.)
- 9×9 baking pan: I like to use a metal 9×9-inch baking pan with straight sides and square corners–it’s one of the secrets to cutting nice even bars without rounded edges.
- Parchment paper: Use a strip long enough that excess hangs over the sides. You can use the excess parchment paper like handles to lift the bars out of the pan.
- Medium saucepan: The caramel mixture will triple in size as it heats up. It’s important to use a large enough saucepan to accomodate the change in size, a 3-quart saucepan or 4-quart saucepan will both work well. Use a heavy-bottomed pan to prevent scorching and uneven heating.
- Candy thermometer: Truly, a must for making perfect caramel. I can’t overemphasize the importance of using a candy thermometer for this recipe. Check out the Tips section below for more information.
- Pastry brush: To prevent crystallization (and thus grainy caramel) use a wet pastry brush to wipe around the inside walls of the saucepan during cooking. The brush will remove excess sugar crystals and prevent larger ones from forming.
Ready to Make These?
- Get the recipe below 👇👇
- Read important FAQs and more
🥣 More Desserts You’ll Love
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Salted Caramel Bars
Ingredients
Crust:
- 3.5 oz granulated sugar (½ cup)
- 1/2 tsp kosher salt
- 5 oz unsalted butter melted
- 1 large egg yolk whisked
- 7.5 oz all-purpose flour (1 ⅔ cup)
Caramel Layer:
- 8 oz unsalted butter (1 cup)
- 7.5 oz light brown sugar (1 cup, lightly packed)
- 8.25 oz light corn syrup (¾ cup)
- 1 tsp kosher salt can be replaced with 1/2 tsp regular table salt
- 1.75 oz granulated sugar (¼ cup)
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- Large-flaked sea salt for garnish
Instructions
Make the Shortbread Crust:
- Prepare to bake: Pre-heat the oven to 350°F. Prepare a 9-by-9-inch pan by lining the bottom with a long strip of parchment paper, making sure that the paper is long enough so the ends hang over the sides of the pan. Spray the parchment and pan with nonstick cooking spray.
- Mix crust ingredients: In a large bowl, stir together the sugar, salt, and melted butter with a fork. Add the egg yolk and mix well. Finally, add the flour and stir until the crust comes together in moist clumps.
- Press dough into pan: Transfer the dough into the parchment-lined pan and press down with your hands or the bottom of a measuring cup to make an even layer.
- Chill, bake, and cool: Refrigerate the crust for 15-20 minutes, until chilled. Then bake the crust for about 25 minutes, until lightly golden brown on top. Let the crust cool completely while you prepare the caramel topping.
Make the Caramel Topping:
- Mix caramel ingredients: Combine the butter, brown sugar, corn syrup, salt, granulated sugar, and heavy cream in a heavy-bottomed medium saucepan. (The caramel will bubble up as it cooks, so be sure to use a pan where the mixture can triple in size.) If desired, use a wet pastry brush to wipe around the inside walls of the saucepan to remove excess sugar crystals.
- Cook caramel: Bring the mixture to a boil, stirring occasionally, and make sure that all of the sugar is dissolved. Once it's boiling, insert a candy thermometer and cook, stirring occasionally, until it reads 250°F. (This will produce a bar with a medium-firm chew. For a softer chew, cook to 245°F, and for a really firm chew, shoot for 255°F.)
- Stir in vanilla, pour over crust: Once at the right temperature, remove the pan from the heat, stir in the vanilla extract, and pour the caramel on top of the shortbread.
- Set the caramel: Let the bars sit at room temperature until the caramel is firm, about 2-3 hours. (You can speed up the setting process by refrigerating the bars, but the caramel will get very hard, and you might need to bring it back to room temperature before cutting and serving.)
- Cut and finish bars: Once the caramel has set, use the excess parchment like handles to lift the entire bar from the pan. Cut it into small squares or rectangles and finish the bars with a little sprinkling of flaked sea salt. Enjoy!
- Store: These bars are best stored, served, and eaten at room temperature. Keep them in an airtight container for up to 1 week.
Video
Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Nutrition
💡 Important Tips For Caramel Success
If you’re going to make these amazing caramel bars, but haven’t worked much with cooking sugar, please take a moment to read through these tips so you can troubleshoot some potential problems.
- Use a candy thermometer: I highly (HIGHLY!) recommend using a candy thermometer. It doesn’t have to be an expensive or fancy one–even a basic $8 thermometer will get the job done. Using a thermometer is the easiest way to make sure your caramel turns out perfectly. If you are new to using a thermometer, check out my guide for How to Use A Candy Thermometer.
- Test the thermometer: When you get that thermometer–test it before using it. Even if it’s new, there’s no guarantee it’s completely accurate, and you need to know what you’re working with. A difference of even a few degrees can make a big difference when making candy. Additionally, your altitude might affect how the candy cooks; higher altitude can produce overcooked candy unless you’re careful. Protect your time and precious ingredients by reading my guides for How to Test and Calibrate a Thermometer and Candy Making at High Altitude: Essential Tips & Techniques.
- Use a heavy-bottomed saucepan: Thin saucepans usually have “hot spots” where the food cooks faster, and this can lead to burned or scorched candy. The heavier the better for consistent results!
I’ll give you the basic steps for testing a candy thermometer here, but if you feel like you need more information and examples, be sure to check out How to Test and Calibrate a Thermometer – A Comprehensive Guide.
To test your thermometer: Bring a pot of water to a rolling boil on the stove, insert your candy thermometer, leave it in there for several minutes, and then check the temperature. Keep in mind that water boils at 212°F (at sea level). If your thermometer says 212°F, you are good to go! Make the recipe as written. If your thermometer does NOT say 212°F, it’s time to do a little math and calculate your personal thermometer adjustment. See the example below.
Example: If your thermometer says 208°F, you know it measures 4 degrees too cool, and you’ll want to take this into account when cooking your caramel. Since this recipe calls for cooking the caramel to 250°F, but your thermometer is 4 degrees off, you’ll only cook it to 246°F (250°F minus 4 degrees); this is your personal thermometer adjustment. This is a test you should perform regularly because thermometers can become less accurate over time.
Once the caramel has set, remove the entire bar from the pan and place it on a firm surface. Place a sharp kitchen knife under hot running water for a few seconds and then wipe the blade clean. Press the knife into the cookie bar making a clean cut and then clean the blade before cutting again. Reheat the knife under the water and wipe it clean as often as needed until finished.
Crystallization happens when sugar crystals are present in caramel, and it results in a grainy or gritty texture. This can happen either because some of the sugar didn’t dissolve properly in the first place, or stray crystals hanging out on the side of the pan get incorporated back into the mix and encouraged the formation of more crystals. Brown sugar has a grittier texture and can be more prone to crystallization.
The best way to prevent crystallization is to wipe a wet pastry brush around the inside walls of the saucepan after adding the butter and salt, sugars, corn syrup, and cream. The wet pastry brush will remove excess sugar crystals and prevent larger crystals from forming in the caramel.
These bars are best stored, served, and eaten at room temperature. Keep them in an airtight container for up to 1 week.
Passion Fruit Bars 4 Aug 1:43 AM (2 months ago)
Move over, lemon bars! These Passion Fruit Bars are going to be your new sweet/tart obsession. They have a buttery shortbread crust and a deliciously creamy, tangy and tropical passion fruit filling.
🧡 My Favorite Passion Fruit Dessert
I’m a little obsessed with passion fruit. The flavor, the concept—even the name. (Adding “passion” basically means you’re required to love it, right?)
What is passion fruit?
Passion fruit is a tropical fruit that’s filled with a mixture of delicious, edible pulp and seeds. You strain the seeds from the pulp, and blam – you have passion fruit puree, which tastes like if mango and guava and lemon had a baby together. It’s tart, with a bit of sweetness, and a flavor that makes me want to book a beach vacation, immediately.
If you’re new to the passion fruit, don’t miss my full guide to passion fruit, including tips for picking the best, most ripe fruit, how to store them, and more. I also have a tutorial showing how to make your own passion fruit puree, with photos and videos to walk you through it.
Why You’ll Love These Bars
These bars are a twist on classic lemon bars. Since passion fruit is quite tart, it’s a good substitute for lemon in a lot of baking recipes. I swapped passion fruit puree for lemon juice in my favorite Lemon Bars recipe, and magic was made. ✨
The base is a super-crispy buttery crust that comes together in a minute and doesn’t require any chilling. The filling is tart and tropical, with a soft and creamy texture that melts in your mouth, but sets enough so you can easily and neatly cut and serve the bars.
What if I don’t have fresh passion fruit?
Never fear — you don’t have to have your own passion fruit vine to make these bars. (Yes, they grow on vines – told you they were cool!)
I typically use frozen passion fruit puree in this recipe. It’s easier for me to find, much cheaper than using fresh passion fruit, and I love that I can keep a supply in my freezer for whenever a craving strikes!
I usually buy Goya brand passion fruit puree from my local Mexican market. (I live in CA, availability and brands will vary based on location.) One 14-oz package of puree is the perfect amount for this recipe. All you have to do is defrost and you’re ready to go!
More Ways to Use Passion Fruit Puree
Have you ever wondered how to use passion fruit in your baking? Gather round, friends, I am happy to spread the gospel of the passion fruit! It’s very tart and can be used in most recipes where you would use lemon juice.
So, for instance, in the past I’ve used it to make passion fruit curd, and passion fruit pound cake, and passion fruit tarts.
Table of Contents
🧾 What You’ll Need
Ingredients
Now here’s the rest of what you’ll need to make these bars! Full ingredient amounts can be found in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)
For the Crust
- Unsalted butter and salt: I like to use unsalted butter in baked goods so that I can adjust the salt to my exact tastes. However, if you only have salted butter, you can still use it, but make sure to omit the additional salt in the crust.
- Sugar: You’ll need regular granulated sugar to sweeten the crust.
- Vanilla extract: To give the shortbread crust a little flavor.
- Flour: Use all-purpose flour for the base of the crust. If possible, use a scale to measure the flour so that you add the correct amount.
For the Filling
- Eggs: You’ll need 8 large eggs to make the filling. (Avoid other sizes, like medium or jumbo – using too much or too little egg might result in a gooey or gummy filling.) For the best results, have the eggs at room temperature.
- Sugar: Granulated sugar for the filling, and a bit of powdered sugar on top before serving!
- Passion fruit puree: This is the star of the show! I typically use Goya passion fruit puree, and you can read more about that above.
- Flour: A little all-purpose flour in the filling helps it to firm up and will make the bars easier to cut.
Equipment
- 9×13 baking pan: I like to use a metal 9×13 pan to bake these bars.
- Foil or parchment paper: To make clean up a breeze and easily remove the bars from the pan, I highly recommend lining the pan with foil or parchment paper and giving it a quick coating of non-stick cooking spray.
- Utensils: You’ll need a whisk and spatula to blend the crust and filling.
- Sift: Although optional, sifting the flour into the filling really helps to prevent lumps. Using a sift is a tiny extra step that will make a big difference in the texture of your bars.
- Chef’s knife: If you want bars with crisp cut lines, make sure to use a large sharp chef’s knife when cutting them.
Ready to Make These?
- Get the recipe below 👇👇
- Scroll below the recipe for step-by-step photos
- Read important FAQs and more
💛 More Bar cOOKIES
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Passion Fruit Bars
Ingredients
For the Crust:
- 8 oz unsalted butter (1 cup), melted and slightly cooled
- 3.5 oz granulated sugar (1/2 cup)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 8.5 oz all-purpose flour (2 cups)
For the Filling:
- 8 large eggs at room temperature
- 16.3 oz granulated sugar (2 1/3 cups)
- 14 oz passion fruit puree (1 1/2 cups), I used Goya frozen puree
- 2.12 oz all-purpose flour (1/2 cup)
Instructions
To Make the Crust:
- Preheat the oven to 350°F. Line a 9×13 pan with parchment paper so that it extends up the sides, and spray the foil with nonstick cooking spray.
- In a bowl, whisk together the melted butter, sugar, vanilla, and salt. Once mixed, add the flour and stir with a spatula until combined and no streaks of flour remain.
- Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
- Pre-bake the crust for about 25 minutes at 350° F, until it’s lightly golden on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is finished.
To Make the Filling:
- In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour on top of the egg mixture, and whisk it in as well.
- When the crust has finished pre-baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven.
- Reduce the temperature to 325°F and bake for an additional 25-30 minutes. The bars are done when the center barely jiggles when you tap the pan.
- Once done, remove the pan from the oven and let it cool until it reaches room temperature. Then refrigerate the pan until the bars are completely chilled. This is optional but helps with making clean, neat cuts.
- Remove the entire thing from the pan using the extra parchment as handles. Place it on a cutting board. Use a large sharp chef’s knife to cut the sheet into bars. Wipe the knife clean between cuts to get nicely cut bars.
- Right before serving, sprinkle the tops of the bars with powdered sugar.
- Storage: Passion Fruit Bars keep well – the filling stays nice and creamy, although the crust will get softer over time. Store extra bars in an airtight container in the refrigerator for up to a week, or in the freezer for 3-4 months. See the Notes section below for more freezing tips.
Video
Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Nutrition
📸 Photo Tutorial: How to Make Passion Fruit Bars
Here’s a step-by-step guide for how to make Passion Fruit Bars! Printable instructions are included in the recipe card above.
Make the Crust
- Prepare to bake. Preheat the oven to 350°F. Line a 9×13 pan with parchment paper so that it extends up the sides, and spray the paper with nonstick cooking spray.
- Mix crust ingredients. In a bowl, whisk together 8 oz (1 cup) melted butter, 3.5 oz (1/2 cup) granulated sugar, 2 tsp vanilla, and 1/2 tsp salt. Once mixed, add 8.5 oz (2 cups) purpose flour and stir with a spatula until no streaks of flour remain.
- Press crust into pan. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
- Bake crust. Bake the crust for about 25 minutes at 350° F, until it’s light golden on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.
Make the Filling
- Mix eggs, sugar and puree. In a large bowl, whisk together 8 large eggs, 16.3 oz (2 1/3 cups) granulated sugar, and 14 oz (1 1/2 cups) passion fruit puree.
- Sift flour in. Sift 2.12 oz (1/2 cup) flour on top of the egg mixture, and whisk it in well.
- Pour filling over hot crust. When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven.
- Reduce temperature and bake till done. Reduce the temperature to 325°F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
- Cool. Remove the pan from the oven and let it cool until it reaches room temperature. Then refrigerate until completely chilled.
- Cut into squares. Cut bars into squares with a large sharp knife. Before serving, sprinkle the tops with powdered sugar. Enjoy!
💡Tips and FAQs
Here are my top tips for making these bars!
- Purchase frozen passion fruit pulp. The Goya brand passion fruit pulp I used is from a local Mexican grocery store—if your area has a sizable Latino population, chances are the freezer section might have the same (or similar) product! If you use frozen puree, just make sure it’s defrosted before making the recipe.
- Use non-melting powdered sugar. Optional but SUPER handy! This is one of those professional tricks that I think everyone should know about. If you’ve ever made a dessert and sprinkled a gorgeous layer of powdered sugar on top, only to find that it’s absorbed moisture from the dessert and turned into a wet, gloopy mess, this is the product for you! Non-melting powdered sugar is basically powdered sugar that has been coated with a microscopic layer of fat, so that the sugar doesn’t absorb any moisture and stays pristine for days. It is a lifesaver for desserts like these bars, which often start to get damp and gross-looking in a matter of minutes. The texture is a little finer than powdered sugar, and taste-wise, I can’t tell a difference between regular powdered sugar, especially since it’s usually used in very small amounts as a garnish.
- Get clean cuts. Make sure to refrigerate the bars until completely cold before cutting them. Then, remove the entire thing from the pan using the extra parchment as handles. Place it on a cutting board and use a large sharp chef’s knife to cut it into squares. For the cleanest cuts, wipe the knife off between cuts.
- Don’t overcook the filling. It can be difficult to tell when the bars are completely done. You can test for doneness by tapping the side of the pan. The outside of the bars should be firm but the center should still jiggle a little. This is perfect! The bars will continue to set as they cool and the center will firm up on its own.
Store Passion Fruit Bars in an airtight container in the refrigerator for up to a week.
You can also freeze the bars. If you plan to freeze them, hold off on sprinkling them with powdered sugar. Cut the bars with a clean, sharp knife and lay them on a cookie sheet. Give them a quick partial freeze in the freezer (about 15-30 minutes or so) and then place them in a large freezer safe container. If you stack them, make sure to place parchment paper between the layers. They can be frozen for up to 3-4 months.
Allow them to thaw in the fridge the night before you need them and sprinkle with powdered sugar just before serving.
Passion Fruit Guide: How to Choose, Eat, Juice, & More! 2 Aug 6:03 AM (2 months ago)
Passion fruit is a DELICIOUS tropical fruit, with a sweet-and-sour flavor that shines in both savory and sweet recipes. Learn how to make the most of this unusual fruit with this guide to choosing, storing, and eating passion fruit.
Table of Contents
What is Passion Fruit?
Passion fruit is a fruit that grows on flowering vines in tropical and subtropical climates. There are several varieties, including a yellow type native to Brazil, and a deep purple type more commonly found in the United States.
The yellow variety is about the size of a citrus fruit and more sour, while the purple variety is closer to the size of an egg, and has a sweeter, more floral flavor.
Passion fruits look unremarkable on the outside, with their wrinkled, pockmarked skin and dusty coloring. But inside the thick outer skin is a surprising goldmine: bright yellow sacks bursting with pulpy juice and crunchy black seeds.
This passion fruit pulp can be eaten plain right out of the fruit, or used in juices, cooking, and baking recipes.
Where to Buy Passion Fruit
Depending on your location, tracking down fresh passion fruit can be extremely easy, or frustratingly difficult. If you are blessed with abundant local passion fruit, you are very lucky (and I am very jealous!) For the rest of us, it might take a bit of sleuthing to find a good source.
To find fresh passion fruit, try large Latino or Caribbean markets if there are any in your area. Specialty and upscale grocers like Whole Foods and Sprouts are also a good place to start. (I live in California, and have good luck finding it at Mexican markets and Whole Foods. Your milage may definitely vary!)
If you can’t find it fresh, you can also check the freezer section of Latino markets — Goya brand makes a frozen passion fruit puree that I use all the time and highly recommend. Also check the freezer section of large Asian markets — you can sometimes find frozen bags of whole passion fruit there.
How to pick ripe passion fruit
Let’s say you’ve tracked down a source for fresh passion fruit. You may find yourself standing over a pile of wrinkled, brownish purple fruit, wondering which ones to pick. How can you tell if passion fruit is ripe and ready to eat?
My #1 Tip:
Look for fruit that is heavy for its size! Weight is the best indicator of ripeness.
Heavy fruits contain the most juice, while light fruits are more likely to be underripe or dried out inside. You can also look for:
- Feeling: shake the fruit — if you can feel or hear liquid moving around inside, that’s a good indication there’s a lot of juice and pulp inside.
- Color: look for fruit with the deepest colors — passion fruit can be purple, red, or yellow, and the darker the color, the riper the fruit.
- Wrinkles: This may seem counterintuitive, but look for wrinkled fruit as a sign of ripeness. This is the rare time you’ll want to find wrinkles!
- Avoid: fruit that is noticeably lighter in weight, very hard, or very shriveled.
What does passion fruit taste like?
Passion fruit has a tangy, sweet-and-sour taste, with hints of floral, tropical flavors like mango and guava. Because it is both sweet and sour, it can be used in savory recipes, like sauces, and paired with fish, chicken, and pork.
It is also incredible in dessert recipes. I love to swap it in for recipes where lemon or lime is the predominant flavor (think key lime pie or lemon bars) — because it provides the same bracing acidity, but the tropical sweetness mellows the edges and makes the flavor more complex.
Similarly, it’s a great addition to mixed drinks or nonalcoholic juices, either in place of or in addition to other citrus fruit.
Are passion fruit seeds edible?
YES! Everything inside the passion fruit is edible, even the crunchy black seeds. They don’t have a significant flavor of their own, so they add texture but not much taste. They can also be removed by straining the pulp through a wire mesh strainer, if you prefer.
How to Store Passion Fruit
Fresh whole passion fruit can be stored at room temperature for about a week, or in the refrigerator for 2-3 weeks. (Note that this varies depending on how old your fresh passion fruit is in the first place.)
If you are storing your fruit in the refrigerator, place them in a plastic bag so they won’t lose moisture and dry out prematurely. Once passion fruit has been cut open, the fruit should be covered and stored in the refrigerator, and used within 2-3 days.
Passion fruit puree, like many other fresh fruit juices, has a limited shelf life of 3-4 days in the refrigerator before it starts to ferment.
Freezing Passion Fruit
Passion fruit freezes well — in fact, whole frozen passion fruit is a common sight at Asian markets! You don’t have to do any additional preparation to freeze your passion fruit — just put them in a bag and toss them in the freezer. Defrost them in the refrigerator overnight, or on the counter for a few hours, before using them.
You can also freeze passion fruit puree — just pour it into ice cube trays. Once fully frozen, pop out the cubes and keep them in a sealed bag or container in your freezer for up to 6 months.
How to Eat Passion Fruit
To enjoy raw passion fruit, all you need are a knife and a spoon! Cut the passion fruit in half, being careful to hold the halves together so the juice doesn’t spill out, then set both halves upright. Some people prefer to cut the top third off of a passion fruit, leaving the bottom intact, similar to removing the top of a soft-boiled egg.
Use a spoon to scoop out the juice and pulp, and enjoy! Avoid the white parts lining the inside of the peel, since it is bitter like citrus pith. You can chew the seeds, or swallow them whole.
How to Juice Passion Fruit
To get juice the juice out of the fruit, scrape the insides of the fruit into a wire mesh strainer set over a bowl, and press down with a spoon to separate the seeds from the juice.
Alternately, you can put the juice and seeds together in a blender, and pulse for 10-20 seconds to break up the seeds into smaller pieces, then strain out the seed pieces. This will typically yield more juice, and is faster if you’re working with lots of fruit.
Tutorial: Make Passion Fruit Puree (with video!)
Passion Fruit Recipes
In Drinks
One of the simplest, and best, ways to enjoy passion fruit is in drinks!
- In juice: mix it with other fruit juices to add a sour bite and tropical flair. One popular combination is passionfruit, orange, and guava juice (or “POG”), but it mixes well with many citrus flavors. Also try it in fruit smoothies!
- In mocktails: Combine passion fruit juice and tonic water for a simple mocktail, or get a little fancier and muddle it with mint leaves, then combine with lime juice, simple syrup, and sparkling water.
- In mixed drinks: swap the lime juice for passion fruit in a classic mojito recipe. Passion fruit also pairs well with ginger, so add a few ounces to ginger-heavy drinks like a moscow mule or dark and stormy!
Baking Recipes
Once you’ve had your fill of eating it fresh and mixing it into drinks, try one of these fabulous passion fruit dessert recipes:
- Passion Fruit Bars
- Peach Passion Pops
- Coconut Macaroon Tart With Passion Fruit Cream
- Passion Fruit-Raspberry Pound Cake
- Passion Fruit Tarts
- Passion Fruit Curd
Passion Fruit Bars
Coconut Macaroon Tart With Passion Fruit Cream
