These broken glass cupcakes look just the part for Halloween and they’re pretty simple
to make.
Start by making a batch of cupcakes.
Whichever flavour you would like, vanilla, chocolate, red velvet.
I have a recipe for each which I will have linked below or to make things even easier
and focus just on the decorating you can just use a box mix.
I’ve chosen red velvet for this recipe because it’s my favourite flavour and I think the
red shade is very appropriate here.
After your cupcakes have cooled cover them with frosting.
I would recommend something with no colour like cream cheese or vanilla buttercream just
so the blood stands out.
You don’t need to pipe them or anything, just use a pallet knife or butter knife to
spread over a thick layer.
If you would like the full recipe for these broken glass Halloween cupcakes the full measurements
listed in the information box below.
Make sure to subscribe to my channel and check out my other Halloween recipes.
Set the cupcakes to the side while we make the sugar glass.
This part is quite dangerous working with extremely hot sugar so it isn’t really suitable
for kids.
In a saucepan measure out a cup of white sugar.
Pour over a small amount of water, about a few tablespoons.
Don’t worry about measuring it as this water will evaporate while the sugar is cooking,
it just makes the melting process a little easier.
Place the saucepan over medium high heat and stir until the sugar begins to boil.
It’s easier to make this sugar glass with candy thermometer but it can also be done
easily without one.
When the sugar has come up to the boil stop stirring and let it boil for around 3-5 minutes,
watching very carefully.
You want to bring it to the hard crack stage so it will harden when poured out.
This is 160 Celsius or 300 Fahrenheit.
If your like me and not using a thermometer the way you can tell when it is ready is just
as it starts to change colour.
You want the glass to be clear but if you pour the sugar out just as it starts to change
colour you won’t be able to tell.
Make sure you have a baking sheet ready on a safe surface as it will get extremely hot.
Watch the sugar and as soon as you can see a slight colour change remove it from the
heat and pour it straight on the baking sheet.
Leave it spread and cool on its own for at least 10 minutes before transferring it to
the fridge for a few hours.
While the sugar glass is hardening get started on the fake blood.
You can use this recipe for anything else Halloween related, if you get the ratios perfect
you’ll be surprised how much it actually looks like real blood.
In a small bowl measure out half of a cup of light corn syrup or glucose syrup.
Be careful with this stuff, it’s extremely sticky and can easily get everywhere.
To the syrup add a tablespoon or cornstarch or cornflour.
Use a spoon to mix it in as much as possible before pouring in a small amount of water
to thin it out.
Stirring before adding the water just helps get rid of any lumps.
You’ll need about 2 tablespoons of water but I would recommend using less at first
as it’s so easy to add more later on.
Continue mixing until you’re left with a smooth syrupy mixture.
Make sure it’s not too thin at this point as we still need to add the liquid food colouring.
Start with red and add about a teaspoon at a time, mixing in between, until you have
a deep red shade rather than pink.
I think I ended up using about 3 teaspoons but different brands of food colouring will
each have different results so just keep adding a small amount at a time until you have a
good shade.
Blood is red but it’s not bright red, it has a blue undertone so you’ll also need
some blue colouring.
Only a few drops, add the tiniest amount at a time.
I accidentally added a lot here, I thought I had ruined the mixture but as I stirred
it actually got to the perfect colour.
When you’re happy with the shade of the blood, you can then adjust the consistency
and add more water if it’s too thick.
Check it’s perfect by adding a small amount to your finger and if it looks like real blood
you’ve nailed it.
When the sugar glass has completely hardened, this will take a couple of hours, remove it
from the fridge and start with the breaking process.
I find it easiest to use a knife to get under the sugar to break it up into pieces.
Just like broken glass, this can be sharp so make sure to be careful.
Place a few shards of the broken glass into your cupcake, the more irregular shapes the
better, and top with the blood.
These cupcakes are best served immediately so decorate just before you want to eat them.
I hope you enjoyed this recipe, thank you so much for watching and I will see you in
my next video.