I made these broken glass cupcakes for my nephew's birthday. They turned out so creepy that I thought I would share them here for Halloween. I tried out a few different methods for sugar glass and included the method which produced the clearest glass for me.
Ingredients
- white cake mix: 1 pack (18.25 ounce pack)
- water: 1 cup
- vegetable oil: 0.33333 cup
- eggs: 3 piece
- white frosting: 1 can (16 ounce can)
- water: 2 cups
- light corn syrup: 1 cup
- ½ cups white sugar: 3 piece
- cream of tartar: 0.25 tsp
- light corn syrup: 0.5 cup
- cornstarch: 1 Tbsp
- water: 0.25 cup (or more if needed)
- drops red food coloring: 15 piece
- drops blue food coloring: 3 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cupcake tins with paper liners.
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Blend cake mix, water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between the prepared cupcake tins.
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Bake cupcakes in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
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Make sugar glass: Mix water, corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup, stirring constantly, until temperature reaches 300 degrees F (150 degrees C), hard ball stage. Mixture will thicken as water evaporates. Once sugar reaches the desired temperature, quickly pour it onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
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Make edible blood: Mix together corn syrup and cornstarch in a large bowl. Slowly stir in water, adding more if necessary, until corn syrup mixture has thickened to the consistency of blood. Stir in red and blue food coloring.
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Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of edible blood to complete the effect.
