Halloween Broken Glass Cupcakes
A rich red velvet cupcake with white frosting and a "bleeding" sugar glass stab wound! Perfect for Halloween :)
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Servings: 12 -14 cupcakes
Ingredients for the red velvet cupcakes
- 120 grams Unsalted butter (1 stick and 1 and 1/2 teaspoons)
- 300 grams sugar (1 and 1/2 cups)
- 2 large eggs
- 20 grams good quality cocoa (1 and 1/2 tablespoons)
- 1 1/2 teaspoons red food gel
- 1 teaspoon vanilla extract
- 300 grams Plain flour All Purpose, (2 and 1/4 cups)
- 1 teaspoon salt
- 240 millilitres buttermilk (1 cup)
- 1 tablespoon white wine vinegar
- 1 teaspoon baking soda
Ingredients for the frosting
- 100 grams white vegetable fat I used Trex (7 tablespoons)
- 500 grams Icing sugar Confectioners sugar, (4 and 1/2 cups)
- 40 millilitres milk (8 teaspoons)
- 1 teaspoon clear vanilla extract
Ingredients for the sugar glass
- oil spray
- 500 millilitres water (2 cups)
- 785 grams sugar (3 and 1/2 cups)
- 250 millilitres light corn syrup (1 cup)
- 1/4 teaspoon cream of tartar
Directions for the cupcakes
Preheat your oven to 190C / 375F / Gas Mark 5 and prep you muffin tins with cases.
Cream the butter and sugar together until it is light and fluffy. Add the eggs one at a time beating in-between each addition. Make sure everything is well incorporated.
In a separate bowl, stir together the cocoa powder; food colouring and vanilla extract to make a paste. Because I used a gel colouring instead of a liquid colouring I found there wasn’t enough liquid to mix this to a paste so took a tablespoon out of the buttermilk and this made it into a paste for me.
Add your red chocolaty paste to your batter and mix well until everything is really well mixed together.
Sift the flour and salt together into a separate bowl and add a 3rd of it to the batter and mix. Then add half the buttermilk and mix. Then another 3rd of the flour, mix then the final amount of buttermilk again mix then the final 3rd of flour. Make sure everything is well mixed together.
In another small bowl mix the vinegar and baking soda together and add this to the cake batter and mix it in by hand until fully incorporated.
Spoon the batter into your paper cases and place them in the centre of your oven for 18-20 minutes. Bake them until they are firm to the touch. Take them out of the oven and allow them to cool in their tins for 5 minutes then transfer them to a wire wrack to fully cool down
Directions for the frosting
Beat the trex or the vegetable shortening you’re using until it is soft and fluffy. Add half the icing sugar and mix, then add the milk and the clear vanilla extract and mix until everything is well combined.
Add the remaining icing sugar and beat until you have a light fluffy consistency. This should only take a few minutes if you are using a stand mixer or hand whisk. It will take a little longer if you are using a wooden spoon.
If decorating that day put your frosting in a piping bag and pipe a good sized swirl on top of each cupcake.
Directions for the sugar glass
Line a large shallow tin with aluminium foil, making sure there are no gaps, then lightly spray it with your oil spray and set it aside.
Mix together the water, sugar, corn syrup and the cream of tartar in a large old saucepan. Bring the mixture to a gentle boil with a candy thermometer until it reaches 150C / 300F, stirring continually. Keep the heat at a steady medium as you don’t want your mixture to brown and start to caramelise. This will take some time, mine too a little over 30 minutes to reach the correct temperature.
Once the temperature has been reached quickly take it off the heat and carefully pour it onto your prepared tin. It should spread out if not carefully tilt your tin left and right till if looks like a sheet of glass and leave it to fully cool, minimum 90 minutes.
Once cooled give it a tap in the middle with something hard, I used the handle of a pizza cutter and mine came out with some pretty good shards.
Take a good shard and insert it into the centre of your cupcake and drizzle some red liquid around the area you inserted the sugar glass shard. I just used a little red gel food colouring with a drop of water to thin it down a little but fruit syrup would work well here.
Serve and enjoy!