Halloween Vampire Bite Cupcakes with Bloody Filling

Instructions:

1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners. Whisk together dry ingredients. In a separate bowl, whisk together wet ingredients (except boiling water). Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Stir in boiling water (batter will be thin). Fill cupcake liners about 2/3 full.
2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
3. In a small saucepan, combine reserved cherry liquid, sugar, and cornstarch. Bring to a simmer over medium heat, stirring constantly, until thickened. Remove from heat and stir in lemon juice, almond extract (if using), and red food coloring to desired intensity. Let cool completely.
4. Once cupcakes are cool, use a small, sharp knife to cut a small, shallow indentation in the center of each cupcake, mimicking a bite mark. Be careful not to cut all the way through.
5. Spoon the cooled cherry filling into the bite indentations.
6. In a large bowl, beat softened butter until light and fluffy. Gradually add powdered sugar, alternating with heavy cream, until desired consistency is reached. Stir in vanilla extract and salt.
7. Frost the cupcakes with vanilla buttercream, using a piping bag for a decorative swirl, or simply spreading with a knife.
8. Drizzle a small amount of leftover cherry filling over the buttercream for an extra spooky effect (optional).