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My review
Bloody Broken Glass Cupcakes
13
Jai
"I made made these cupcakes for my nephew's birthday and they turned out so creepy that I thought I would share them here for Halloween. I tried out a few different methods for sugar glass and included the method which produced the clearest glass for me."
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Ingredients
1 h 20 m servings 377Original recipe yields 24 servings (24 cupcakes)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
- Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
- Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
- Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
- Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
- Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 7495 Ratings
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Most helpful positive review
10/26/2011
For people who are having problems with the glass, it's very important you have a candy thermometer. The sugar should be cooked on low, cooking it too fast or too hot will cause it to carmelize...
Most helpful critical review
10/21/2012
5 stars for presentation. But it was a giant pain in the butt. I made the chocolate surprise cupcakes from this site (which are 5 stars) and used canned vanilla frosting to frost them. The gl...
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10/26/2011
For people who are having problems with the glass, it's very important you have a candy thermometer. The sugar should be cooked on low, cooking it too fast or too hot will cause it to carmelize...
1/29/2011
I made these cupcakes for a bad Horror movie party I went to with friends. I thought this just fit the theme of bloody and ridiculous! I varied the cupcakes however: after I baked them, I cut c...
10/31/2011
Five stars for presentation! Excellent for Halloween! I made Devil's food cupcakes from a mix and topped them with vanilla frosting. Only used this recipe for the glass and blood. The glass ...
11/2/2012
These were really neat. I admit I used a homemade yellow cake and white icing. However, I did follow the instructions for the glass and blood. The fake blood was very quick and super easy to mak...
5/12/2012
This is an awesome idea and so much easier than it looks. I halved the sugar glass recipe and added 1/2 tsp of almond extract before pouring it in the cake pan. Also, if you dont have a meat m...
11/10/2011
Great recipe! Only wish I had read the reviews to go low and slow when making the glass instead of high and fast. My glass came out a little amber in color, but still worked. I filled the cupcak...
10/21/2012
5 stars for presentation. But it was a giant pain in the butt. I made the chocolate surprise cupcakes from this site (which are 5 stars) and used canned vanilla frosting to frost them. The gl...
11/2/2011
I am just begining to learn to cook and I bought a candy thermometer just for this recipe. When I made the glass it turned out perfect but I had way too much left over. So I cut the recipe in ha...
2/12/2011
my 9 yr old can't wait for halloween to come around again so she can take these to school:) I only wish I had found them a few months ago! Thanks so much for the inspiration and recipe. I've tri...