Bloody Broken Glass Cupcake Recipe + Fake Blood Recipe | Halloween Recipe

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How to Make Bloody Cupcakes

Two Parts:

Terrify your guests with these bloody cupcakes. It's covered with a sweet cream cheese frosting, pieces of candy glass, and red "blood". Not only are these cupcakes delicious, but are fun and enjoyable to make, and will spice up any Halloween event.

  • Makes:A dozen cupcakes


For the Cupcakes

  • ½ cup buttermilk, room temperature
  • 1 egg, room temperature
  • ¾ teaspoon vanilla extract
  • 4 tablespoons butter, room temperature
  • 1 cup all-purpose flour + 2 extra tablespoons
  • 2 tablespoons unsweetened cocoa powder
  • ¾ cups sugar
  • ½ teaspoon salt
  • Pinch of cinnamon
  • ½ teaspoon baking soda
  • 1½ teaspoons distilled white vinegar
  • 2 tablespoons liquid red food coloring

For the Frosting

  • 8 ounces butter, room temperature
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of cinnamon

For the Candy Glass

  • 3 cups sugar
  • 1 cup water
  • 2/3 cup light corn syrup
  • 1 teaspoon cream of tartar

For the "Blood"

  • 2 tablespoons light corn syrup
  • Red food coloring gel
  • Blue food coloring gel


Making the Cupcakes

  1. Prepare to make the cupcakes.Preheat the oven to 350 °F (177 °C). Place cupcake liners in each case of a cupcake tray.
  2. Cream the butter and sugar in a large mixing bowl.Do this with a hand mixer or electric mixer until the mixture is light and fluffy.
  3. Crack in the eggs, pour the vanilla, and add the red food coloring.Mix again until the mixture is creamy and resembles a red color.
  4. Combine the dry ingredients.In a separate bowl, whisk the the flour, cocoa powder, cinnamon, and salt. Pour it in the creamed mixture and blend on low speed until the dry ingredients are folded in. The batter will be dry and slightly crumbly. This is normal.
  5. Pour in the buttermilk, baking soda, and vinegar.Blend on low speed. The cupcake batter should start to form and resemble a vibrant red color. Blend until there are no more flour streaks.
  6. Pour the cupcake batter into each case of the cupcake tray.
  7. Bake the cupcakes for about 20 minutes, until the cupcakes rise and the edges are golden brown.
  8. Have the cupcakes cool on a wire rack for about ten minutes, until cool enough to handle.

Decorating and Serving

  1. Make the frosting.Cream the butter and cream cheese on high speed using a hand mixer or electric mixer. Do so until fluffy. Slowly stir in the powdered sugar and blend on low speed. Pour in the vanilla and cinnamon and mix until well-combined. Place the frosting into a frosting pipe.
  2. Frost all the cupcakes using the frosting pipe.
  3. Make the candy glass mixture.Heat the sugar and water in a large pot, until it starts to boil and the sugar dissolves. Add the corn syrup and cream of tartar. Stir slowly with a wooden spoon and have it continue to cook for about 15-20 minutes, until the mixture slightly thickens.
    • The mixture should be a clear color, not brown. If the mixture starts to brown, that means it's getting too hot.
  4. Pour the candy glass mixture on to a baking tray covered with parchment paper has been sprayed with non-stick greasing spray.Have it harden for about 10 minutes.
  5. Crack the candy glass with a large, metal spoon by lightly banging on it.Remove the cracked pieces from the tray and carefully place them in a small bowl.
  6. Make the "blood".Mix ten drops of red food coloring gel and two drops of blue food coloring to give the "blood" a more realistic look. Stir in the corn syrup and mix until well-combined.
  7. Decorate the cupcakes.Using a small spoon, drizzle the "blood" all over each cupcake. Poke two of cracked sugar candy pieces into each cupcake. Add more "blood" if desired.
  8. Serve.Place a cupcake on a serving plate. Enjoy!

Community Q&A

Unanswered Questions
  • How hot does it have to be when you're making the glass candy
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  • Instead of red food coloring for the "blood", use raspberries. Boil a bag of frozen raspberries and ½ cup of sugar at low temperature until the mixture is soft. Strain the seeds from raspberries with a sieve. The leftover mixture can be used as the "blood".
  • When pouring the candy glass mixture on the baking tray, try pouring it about a foot over the tray to prevent the candy from making air bubbles.
  • Garnish the "blood" over the serving plate for a more realistic "bloody" look.


  • Take caution not to cook the candy glass mixture for too long or the sugar will brown and burn.
  • If using raspberries, avoid using it for the "blood" that tops the frosting, as the blue food coloring required for the "blood" will overpower the raspberry juice and make it more blue than red.

Video: How to Make Edible Fake Blood & Bloody Halloween Cupcakes from Cookies Cupcakes and Cardio

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Date: 03.12.2018, 23:14 / Views: 95184