I made these bloody broken glass cupcakes for my nephew's birthday. 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 that produced the clearest glass for me.
Ingredients
- 1 package white cake mix , 18.25 ounce
- 1 cup water
- 3 eggs
- 0.33 cups vegetable oil
- 1 can white frosting , 16 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cupcake tins with paper liners.
-
2
Beat cake mix, water, eggs, and vegetable oil with an electric mixer in a large bowl on low speed for 2 minutes.
-
3
Spoon batter into the prepared muffin cups, filling to the top.
-
4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Spread white frosting over cooled cupcakes.
-
5
Meanwhile, stir white sugar, water, corn syrup, and cream of tartar together in a large saucepan over medium heat; attach a candy thermometer to the saucepan and bring to a boil. Cook, without stirring, until mixture thickens and reaches 240 degrees F (115 degrees C), Pour onto a metal baking pan. Cool completely. Break into "shards" using a meat mallet.
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6
Mix corn syrup and cornstarch together in a large bowl. Slowly stir in water, adding more if necessary, until mixture has thickened to the consistency of blood. Stir in red and blue food coloring.
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7
Stab each frosted cupcake with a few shards of broken sugar glass: drizzle drops of edible blood.
Nutrition Facts
Per serving
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