What's on Tap

What's on Tap

Recipe: Bloody broken glass cupcakes

Posted October 30, 2015

When I saw this recipe floating around the internet, I had to try it out. They are perfect for Halloween. There are four different elements to this dish: Red Velvet Cupcakes, Cream Cheese Icing, Sugar Glass Shards and Edible Blood.

So, here's the recipe broken down into segments.

Red Velvet Cupcakes - I used a box mix and just doctored it by swapping out the oil for butter (use two times the amount required by the box), and milk instead of water (use same amount required on box.) Then, I added one extra egg. Just make the cupcakes according to the box and set aside to cool.

Cream Cheese Icing - I tweaked a few recipes I found online to make this extra cream cheesy.

  • Two 8-oz. containers of cream cheese softened
  • 4 cups of powdered sugar
  • 2 teaspoons of vanilla extract
  • 8 oz. of unsalted butter
  • Beat the butter and cream cheese together, then add in powdered sugar a cup at a time. After it is smooth and creamy, just add in your vanilla and beat again.

Glass Shards - Easybaked.net had this easy recipe for the "glass" - (Watch a video tutorial above to see how to make these)

  • Mix 1 cup of granulated sugar with 1/2 cup of light corn syrup. You can use clean flavoring if you want, but I didn't.
  • After mixing, just cover in plastic wrap and pop into the microwave for three minutes.
  • Remove, (careful because it is crazy hot!!) and take off plastic wrap.
  • Stir and recover with new plastic wrap and put it back in microwave for another 2-2/2 minutes. Don't let it cook too long or it will turn an amber color.
  • While it is cooking, get a cookie cookie sheet and top it with wax paper. Spray that paper with some non-stick cooking spray.
  • Remove the mixture from the microwave and pour onto the wax paper. Let it harden for at least a couple hours.
  • When hardened, just smash it and put shards into a plastic baggie.

Edible Blood - This was also part of Easybaked.net's recipe and I found it to be super easy.

  • Take one 14-oz. can of sweetened condensed milk and mix that with red food color gel and one teaspoon of clear flavoring (I used raspberry that I found at Michael's craft store).
  • You need a lot of color gel to make it that deep red. I used a red flavorless gel that is made specifically to color icing (found it at Michael's as well).
  • You can add a tiny, tiny pinch of black gel color to help deepen the red.
  • Once you have the color you like, you can put it in a container or plastic bag to use it.

Assembly

Frost your cupcakes then top with a shard of broken glass. Sprinkle the blood on top and serve. I used a lot of blood on the first cupcake but used just a drizzle on the others. Use as much as you want! 

Note: If you aren't serving it that very second, put the cupcakes in the fridge. I waited to decorate until the last minute because I was worried the glass would dissolve. It actually stayed for several hours in the fridge just fine.

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