Bloody Glass Cupcakes Recipe
Bloody Glass Cupcakes Recipe
How AWESOME do these cupcakes look?!?!? This is probably one of the coolest things I have ever made for Halloween. I’m kind of obsessed with Halloween and we have some pretty epic parties at our house. Like there is literally an entire shed FULL of Halloween props and decorations and it takes us about two weeks to put it all up. Bigger than Christmas. There’s fog machines, there’s science experiments with dry ice on the bar, there’s blood dripping on the mirror in the bathroom, there’s a tunnel of doom guests have to traverse before they get in the house. Last year we had a dead body hanging from the roof at the front of the house and one of the neighbours called the police to report it (who, fortunately, laughed about it). There’s spooky music to play, costumes to decide on and most important of all; creepy food to prepare. And these fit the bill perfectly.
The ‘glass’ in these cupcakes is exactly like making caramel but it has a lot of glucose syrup in it and a pinch of cream of tartar to help keep it clear. The ‘blood’ is just cornflour, glucose syrup and food colouring (don’t use straight red food colouring as the amount you would need would taste bitter).
Make the cupcakes as directed and set aside to cool, then frost with the white icing.
Glass: In a large pot, bring the water, liquid glucose, sugar and cream of tartar to the boil. Do not stir. Have a metal tray lined with non-stick baking paper on stand by and keep an eye on the sugar mixture, it will take around 10 minutes to reach 150C or 300F. If you don’t have a candy thermometer, keep a bowl of chilled ice water on hand and drop a tsp of the mixture into the cold water, it should go rock hard instantly. When it’s reached temperature, carefully pour it onto the tray to set. When it’s cool, break it apart in shards with the handle of a heavy knife.
Blood: Mix the liquid glucose with the cornflour and then gradually add water until it’s a blood-like consistency. You don’t want it too thick or it won’t drip down the cupcakes but you don’t want it too runny either. Add about 8 drops of red food colouring and 1 drop of blue and mix together.
Decorate the cakes with the shards and drizzle over the blood! Hopefully your guests won’t be too scared to eat them……..
Ingredients
- 1 packet vanilla cake/cupcake mix
- 1 tub white frosting (Betty Crocker, Duncan Hines)
- Glass
- 1 cup water
- 1/2 cup liquid glucose or light corn syrup
- 1 3/4 cups white sugar
- pinch of cream of tartar
- Blood
- 1/4 cup liquid glucose or light corn syrup
- 2 tsp cornflour
- 2-3 tbsp of water
- red food colouring
- blue food colouring
Instructions
- Make the cupcakes as directed and set aside to cool, then frost with the white icing.
- Glass: In a large pot, bring the water, liquid glucose, sugar and cream of tartar to the boil. Do not stir. Have a metal tray lined with non-stick baking paper on stand by and keep an eye on the sugar mixture, it will take around 10 minutes to reach 150C or 300F. If you don't have a candy thermometer, keep a bowl of chilled ice water on hand and drop a tsp of the mixture into the cold water, it should go rock hard instantly. When it's reached temperature, carefully pour it onto the tray to set. When it's cool, break it apart in shards with the handle of a heavy knife.
- Blood: Mix the liquid glucose with the cornflour and then gradually add water until it's a blood-like consistency. You don't want it too thick or it won't drip down the cupcakes but you don't want it too runny either. Add about 8 drops of red food colouring and 1 drop of blue and mix together.
- Decorate the cakes with the shards and drizzle over the blood! Hopefully your guests won't be too scared to eat them........
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
