Ingredients

• 1 , 18.25 ounce
• 1 cup water
• 3 eggs
• 0.33 cups vegetable oil
• 1 , 16 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cupcake tins with paper liners.
2. 2 Beat cake mix, water, eggs, and vegetable oil with an electric mixer in a large bowl on low speed for 2 minutes.
3. 3 Spoon batter into the prepared muffin cups, filling to the top.
4. 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. 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.
6. 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.
7. 7 Stab each frosted cupcake with a few shards of broken sugar glass: drizzle drops of edible blood.

Nutrition per serving