Broken Shards of Glass Cupcakes

Melanie Campbell

By
@RossCampbell

For people who are having problems with the glass, it's very important you have a candy thermometer. The sugar should be cooked on low, cooking it too fast or too hot will cause it to carmelize. I start on low and ramp it up to nearly medium over the course of an hour and my glass comes out nice and clear. It's a time commitment, but there's really no way to rush sugar. This a fun recipe that will get you kudos every time though!


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Rating:

Comments:

Serves:

24

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

1 can(s)
white frosting
1 box
red velvet cake mix

SUGAR GLASS:

2 c
water
1 c
light corn syrup
3 1/2 c
white sugar
1/4 tsp
cream of tartar

EDIBLE BLOOD:

1/2 c
light corn syrup
1 Tbsp
cornstarch
1/4 c
water, or more as needed
15
drops red food coloring
3
drops blue food coloring

Directions Step-By-Step

1
Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.
2
Divide cake batter between lined cupcake tins.
3
Bake according to box instructions. Let cool and frost cupcakes with white frosting.
4
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
5
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
6
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

About this Recipe

Main Ingredient: Dairy
Regional Style: English
Other Tags: For Kids, Heirloom