These broken glass and blood cupcakes were originally made by Magnolia Bakery for the TV series Dexter. The original can be seen here. I was challenged to giving it a go by a friend at work and thought they would make perfect Halloween cupcakes. The basis of the cake is just a standard Red Velvet cupcake made using the Hummingbird Bakery recipe. It's just the final decoration that adds the horror!! I used the Martha Stewart recipe for the caramel glass.
120g unsalted butter
300g caster sugar
20g cocoa powder
40ml red food colouring (I use gel colours as I cannot get Dr Oetker near me)
1 teaspoon vanilla extract
300g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
3 teaspoons white wine vinegar
Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter
125g cold cream cheese (must be full fat!)
1 1/2 cups granulated sugar
3/4 cup water
Already looks like a blood bath...
- Line a 12 hole muffin tray with cupcake cases. Preheat the oven to 170C / Fan 150C / Gas 3
- Cream the butter and sugar until light and fluffy and well mixed. Add the eggs and beat until everything is well incorporated
- In a separate bowl mix together the cocoa powder, red food colouring and vanilla extract to make a dark thick paste. I used gel colours so I skipped this step and added these ingredients straight into the butter/sugar/egg mix. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula.
- Turn your mixer down to slow speed and pour in half the buttermilk. Beat well until everything is well mixed then add half the flour. Beat until everything is well incorporated. Repeat this process until all the buttermilk and flour has been added. Turn the mixer to high speed and beat until you have a smooth, even mixture.
- Turn the mixture down to low speed and add the salt, bicarbonate of soda and vinegar. Beat well until mixed then turn up the speed again and beat for a couple more minutes.
- Spoon the mixture into the paper cases until two thirds full and bake in the preheated oven for 20-25 minutes. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely
- When the cupcakes are cool ice with cream cheese frosting and decorate with sugar glass and sugar blood!
- Make up a batch of cream cheese frosting - beat together the ingredients and beat until light and fluffy, at least 5 minutes. Do not overbeat as the icing will become runny.
- Make up a batch of caramel - bring granulated sugar and water to the boil in a small pan stirring until sugar dissolves. Reduce heat to a medium-high and cook until the mixture just starts to turn pale gold around the edges. Remove from heat and immediately pour the caramel onto a rimmed baking sheet. Working quickly tilt the pan to spread caramel to edges to make a very thin layer. Let it cool to harden. Once hardened twist the pan to break and add the shards of caramel to the top of the cake. Drizzle candy blood where the glass has entered the cupcake.
Of course this recipe can also be used to create more traditional red velvet cupcakes ;)