Hello Everyone! Where do I even begin? Well, how about I start off by wishing everyone a Happy Halloween! So one day, probably about a few weeks ago, I was browsing through my Reader page on WordPress and going through some of the recipes of other bloggers/writers that I follow. I came across a recipe over at Easy Baked which, if I can recall, were for some sort of cupcakes all decked up for Halloween. I really loved the bright purple, orange, and green colours that Ruthanne used to decorated her Halloween-inspired baked goodies. It was from there that I followed a link to her Creepy Broken Glass Cupcakes and I knew from that very moment that I had to tackle that recipe.
I haven’t seen anything quite like that before, and I thought it would be a nice, and fun baking activity on a Sunday afternoon (yes, I actually baked this last Sunday only because I knew I would have time to do so during the week leading up to Halloween, nor on Halloween Day). Also, Ruthanne notes that this is not an original idea of hers as she has seen many examples of these cupcakes online, but rather she made it her goal to create this recipe in the easiest way possible with fewer steps.
Anyway, this recipe gave me a bit of a headache – well, just the broken glass candy part, and a little bit of the red velvet cupcake as well. Let’s just say that with the red velvet, it did not rise as I had wanted it to or hoped, and it wasn’t very red because of the lack of colouring (I used less because my bottle of red ran out). I had actually attempted to make this recipe 2 weeks ago, but because I was so defeated and tired by the end of the afternoon, I gave up and decided to try it out again the following weekend. At least when I tried that week, I managed to get 50% of the recipe done – the frosting and edible blood. I just kept them in the fridge until the following week when I rebaked my muffins and gave the broken glass candy another go (still was not perfect, but made do with what I had).
Basically, with the glass candy, I couldn’t get the sugar to harden – as in it was mushy as still syrup-like. Apparently, as I read in the comments section of Ruthanne’s blog, another person had the same problem and it was purely because the sugar wasn’t cooked for long enough. So make sure that if you want to try this recipe out, cook it just enough so that you won’t get a mushy mess! But obviously not for too long as it will turn amber in colour which, in this case, is not what you want.
PREP TIME 20 MINS | COOKING TIME 25 MINS | SERVES 12 CUPCAKES
For the cupcake batter
- 185g butter, at room temperature, plus extra melted, to grease
- 125ml buttermilk
- 2 large free range eggs
- 2/3 cup caster sugar
- 1/2 cup self-raising flour, sifted
- 1/4 cup plain flour, sifted
- 2 tbsp cocoa powder
- 2 tbsp red food colouring
- 1/4 tsp baking soda
For the cream cheese frosting
- 250g cream cheese, at room temperature
- 60g butter, at room temperature
- 1/3 cup icing sugar, sifted
- 1/4 tsp vanilla extract
For the ‘broken glass’
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 tsp clear food flavouring (I used lychee)
For the edible ‘blood’
- 1 can (395g) sweetened condensed milk
- 1 tbsp red food colouring
- 1 tsp clear flavouring (I used lychee)
- Black food colouring
A tip before starting off: Make the decorations first, the candy glass and edible blood, as you can keep them in the fridge until just before decorating your cupcakes for your party. They can both keep for several days so you can definitely make them ahead of time.
- Broken Glass Candy
- Cover a baking tray with wax paper and grease it liberally with cooking oil spray, or alternatively you can grease it with some butter if cooking spray is not readily available in your pantry.
- Place the granulated sugar and corn syrup into a microwave safe bowl and mix them together. Cover the bowl with plastic wrap microwave on high for about 3 minutes. Remove from the microwave and CAREFULLY (beware of the hot steam!) remove the plastic wrap. Stir well and cover again with fresh plastic wrap. Microwave again for another 3 minutes, but check the mixture after about 2 minutes just to make sure that it hasn’t coloured – if you cook the sugar/syrup mixture for too long, it will be amber in colour instead of a nice clear glass you want.
- CAREFULLY remove the bowl from the microwave and CAREFULLY remove the plastic wrap. The mixture will be very hot and sticky so be cautious as to not touch any of the hot candy! Pour the mixture over the greased wax paper and allow it to sit and harden completely (will take a couple of hours).
- When the candy has hardened, tap a knife into the ‘glass’ to break it into sharp pieces (do be careful at this point because the pieces are actually quite sharp themselves!), and push the pieces up off the was paper and onto a plate.
- The glass candy can be kept in a ziplock bag or an airtight container for about a week. Moisture (including the moisture from the frosting on the cupcakes) will eventually start to break the glass candy down.
- Edible Blood
- In a small bowl, add the sweetened condensed milk and mix in the flavouring and red food colouring (a bit at a time) until you get a brilliant red colour. Add a tiny bit of black as the colour can go a long way! Mix and adjust until you get a nice dark red colour.
- Spoon the ‘blood’ into a ziplock bag and seal tightly. Keep refrigerated until use.
- Red Velvet Cake Mix
- Preheat oven to 180C (350F or gas mark 4). Line a 12 hole muffin pan with black paper cases.
- Sift the baking soda, cocoa powder, plain flour, self-raising flour into a medium-sized bowl and set aside.
- Meanwhile in a large bowl, cream the butter and the sugar using an electric handheld mixer. Mix until pale and creamy. Add the eggs and beat on slow speed, making sure that it’s all blended in. Add the flour mixture into egg mixture and gently fold it in. Finally, add in the buttermilk and red food colouring. Mix together.
- Spoon the batter into the prepared muffin cups, filling them 3/4 of the way and bake in the oven for 20-25 minutes or until cooked through. To check if they are done, insert a toothpick in the centre of the muffin.
- Once done, remove from the oven and allow to cool down for about 5 minutes, then transfer them out of the muffin pans and onto a wire rack to allow them to cool down completely.
- Cream Cheese Frosting
- Smooth the butter, cream cheese, and vanilla together using an electric handheld mixer. Fold in the icing sugar, and then use the mixer again to beat it until it is light and fluffy.
- Place the frosting into a ziplock bag and refrigerate until use.
- Assembly & Decoration
- Place some parchment paper on your work surface to protect it from all the red colouring from your edible blood, or alternatively you can use a platter or tray that you will be serving the cupcakes on.
- Snip off a corner of your ziplock bag of frosting and pipe onto the cooled cupcakes. Press 2 to 3 pieces of the glass candy into the top of each cupcake.
- Snip off a corner of your ziplock bag of edible blood and drizzle over the top of each cupcake and glass candy, allowing it to drip down the sides of both.
- Serve the same day after decorating, with plates and forks or else you will have red fingers! Enjoy a bloody delicious dessert and a very Happy Halloween to all my family, friends, and followers!
Cupcakes taste best on the same day, though they may be stored covered tightly at room temperature for 3 days (undecorated) or in the refrigerator for 5 days.
Once again, a very Happy Bloody Halloween to all my family, friends, and followers! I will be back on Tuesday with a new theme for the month of November so stay tuned!
– Ally xx