ahhhhhhh! you’ve been stabbed! happy halloween! ::::
I wish I could say that I came up with this creative Halloween cupcake design. I saw it almost a year ago on the internet, on some random food blog with copycatters popping up on other links, and decided that it was my go-to Halloween recipe this year. I’m not a huge Halloween fan, but these cupcakes were too good to pass up. I can’t think of any other time these bloodied desserts would be any more appropriate.
The candy glass making took the most amount of time in the course of the recipe. And those shards: careful! They can slice you, even though they are not real glass.
My frosting logic went like this: These are bloody cupcakes. They look gross. They are bleeding. They are NOT pretty. Why bother wasting time and energy with a decorating bag and tip? I ended up slathering on my wonderful icing with an offset spatula (a butter knife works, too), in a fraction of the time, without much concern for the neatness.
Happy Halloween, bloody or not!
- CUPCAKES: your favorite cupcake recipe -- I went with a dark chocolate as black seemed more ominous than white or lemon for Halloween. Plus, I was trying to use up half of a boxed mix that I had previously opened for Grub's turtle cupcakes.
- FROSTING: Any is fine but I used my go-to recipe for 12-16 cupcakes: 8 ounces room temperature cream cheese, 1 stick of room temperature unsalted butter, ½ teaspoon vanilla extract, ¼ teaspoon almond extract, ½ pound of powdered sugar, and a pinch of salt all mixed in a stand mixer until smooth. I tend to under-frost, so I actually had some left over.
- CANDY GLASS: 1 cup water
- ½ cup light corn syrup
- 1¾ cups white granulated sugar
- ⅛ teaspoon cream of tartar
- 2-3 drops peppermint extract (optional - for extra flavor but not necessary to complete the scary effect. I don't find peppermint all that frightening.)
- a few tablespoons seedless raspberry jam, stirred briskly and warmed slightly (or more, depending on how much "blood" you want)
- SPECIAL EQUIPMENT: candy thermometer
- heavy saucepan
- silicon mat
- Bake and completely cool the cupcakes.
- Prepare your frosting as above and frost the cupcakes.
- FOR THE CANDY GLASS: Mix water, corn syrup, sugar, and cream of tartar in a heavy saucepan. Bring to boil.
- Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard crack), stirring occasionally (check it frequently though, or you'll end up with burnt sugar). This cook time may take awhile so don't expect to rush through.
- When sugar reaches 300 degrees, quickly mix in peppermint extract, if using, then quickly pour onto a silicon mat lined baking pan. Cool until completely hardened (I waited about 30 minutes). Break into shards using a mallet.
- ASSEMBLY: Stab each cupcake with a shard of "glass" or two (there will be extra). Dribble each with raspberry jam for the "blood." You can dribble as much as you want on the cupcakes, for a small flesh wound or gory horror movie effect.