The Halloween broken glass cupcakes recipe is a spooky treat featuring cupcakes topped with shard-like candy glass and edible blood, perfect for a festive fright.
1cupwateror whatever your cake mix directions include
½cupvegetable oilor whatever your cake mix directions include
3largeeggsor whatever your cake mix directions include
½cupstrawberry pie filling
For the frosting:
1poundpowdered sugar
½teaspoonsalt
1cupunsalted butterroom temperature
2teaspoonsteaspoon vanilla extract
3Tablespoonsheavy cream
For the candy glass:
2cupssugar
¾cupwater
⅔cuplight corn syrup
3tablespoonsgel from the strawberry pie filling
Instructions
Make the cupcakes
Preheat the oven to 350°F.
Prepare two muffin tins with cupcake liners.
Mix the cake according to the package directions. Ours used 1 cup water, ½ cup vegetable oil and 3 large eggs. But yours may be different. Follow what is on the box.
Using a large scoop, fill the cupcake liners two-thirds full.
Spoon one strawberry from the pie filling and about ½ teaspoon of the pie filling jelly into the middle of each cupcake. Swirl slightly with a toothpick or knife.
Bake the cupcakes for 18 to 22 minutes or until a toothpick in the center returns clean.
Place the muffin tins on a wire rack to cool for 10 minutes prior to removing the cupcakes to cool completely.
Make the frosting:
With a mixer, beat the butter on high for 3 to 5 minutes or until creamy and light in color.
Mix in the vanilla.
Add the powdered sugar, salt and whipping cream, beating on low until the sugar is incorporated. Then switch to high speed and beat the frosting until fluffy, scraping down the sides as needed, about 5 minutes.
Stir slightly to remove air pockets.
Make the candy glass:
Cover a large, rimmed baking sheet with parchment paper.
In a large saucepan, stir together the sugar, water and corn syrup.
Bring to a boil over medium heat, stirring constantly.
Continue cooking the mixture without stirring, until it reaches 300 degrees on a candy thermometer, or hard ball stage.
Immediately pour the syrup onto the prepared baking sheet.
Allow the syrup to cool completely into a solid sheet.
Then, strike the candy with the back of a metal spoon or a can of veggies (wrapped in a plastic bag) to crack into large shards.
Put the cupcakes together:
Transfer the icing into a piping bag with a star tip and frost with a circular pattern around each cupcake.
Press the shards of candy glass into the frosting.
Then drizzle with strawberry pie filling gel.
Refrigerate until ready to serve.
Notes
Any other type of red pie filling can be used instead of strawberry.
If you are making the cupcakes ahead of time, the frosted cupcakes and the candy glass should be stored separately. The cupcakes should go in the refrigerator, while the candy glass should be stored in the freezer. Put them together shortly before serving to prevent the glass from melting.