Description
These creepy-as-hell bloody broken glass cupcakes are perfect for Halloween, featuring moist red velvet cupcakes topped with luscious cream cheese frosting and shards of hard sugar stained with red food dye to resemble bloody broken glass, creating a spooky and eerie treat that stands out at any party.
Ingredients
For the Cupcakes:
- 4 tablespoons unsalted butter, softened
- 3/4 cup white sugar
- 1 egg
- 2-1/2 tablespoons cocoa powder
- 2 tablespoons red liquid food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons distilled white vinegar
For the Frosting:
- 8 ounces unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- Cream or milk, as needed
For the Glass:
- 2 cups white sugar
- 1 cup light corn syrup
- 1-1/2 cups water
- Red gel food dye (for dipping)
Instructions
- Prepare the sugar glass: Line a baking sheet with parchment paper. In a saucepan, combine 2 cups white sugar, 1 cup light corn syrup, and 1-1/2 cups water. Heat the mixture over medium heat, stirring until sugar dissolves, then continue cooking without stirring until the temperature reaches 310°F (hard ball stage) on a candy thermometer. Once reached, quickly spoon the hot sugar mixture onto the parchment in 6 to 10 separate spots. Allow the sugar to cool and harden completely, then set aside.
- Make the cupcakes batter: Preheat the oven to 375°F and line a muffin tin with paper liners. In a mixer bowl, cream 4 tablespoons unsalted butter and 3/4 cup white sugar until fluffy. Beat in 1 egg until combined. Add 2-1/2 tablespoons cocoa powder, 2 tablespoons red liquid food coloring, and 1/2 teaspoon vanilla extract; mix well until no streaks remain. Stir in 1/2 cup buttermilk. Gradually add 1 cup plus 2 tablespoons flour, mixing slowly to combine. Add 1/2 teaspoon baking soda and 1-1/2 teaspoons distilled white vinegar; mix until just combined.
- Bake the cupcakes: Using a cookie scoop, fill each muffin cup about 3/4 full with batter. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- Prepare the cream cheese frosting: In a stand mixer, beat together 8 ounces softened butter and 8 ounces softened cream cheese until smooth and creamy. Gradually add 3 cups powdered sugar, about 1 cup at a time, mixing well between additions. If the frosting is too thick, add cream or milk one tablespoon at a time until desired spreading or piping consistency is reached. Transfer frosting to a piping bag fitted with a round tip.
- Assemble the cupcakes: Pipe the cream cheese frosting generously on each cooled cupcake, creating a thick top that can hold the sugar shards.
- Break and decorate with sugar glass: Once the sugar spots have fully hardened, break them carefully into shards with your fingers. Dip the ends of each shard into red gel food dye to create a bloody effect. Insert the dyed end into the frosting so the clear end sticks out like broken glass. Arrange shards on each cupcake to create a dramatic, bloody broken glass effect. The blood will bleed slightly into the frosting over time for an even spookier appearance.
Notes
- Use gel food dye for the best concentrated, vibrant red color on the sugar glass ‘blood’.
- The sugar glass can be made ahead and stored at room temperature until ready to use.
- Be careful when working with hot sugar syrup—it can cause serious burns.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- The longer the cupcakes sit, the more the red food dye bleeds into the frosting for a scarier look.
- Leftover sugar mixture can be saved and used for candy apples or other candy projects.
