Bloody Broken Glass Cupcakes
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 cup water
- 3 eggs
- ⅓ cup vegetable oil
- 1 (16 ounce) can white frosting
- 3 ½ cups white sugar
- 2 cups water
- 1 cup light corn syrup
- ¼ teaspoon cream of tartar
- ½ cup light corn syrup
- 1 tablespoon cornstarch
- ¼ cup water, or more as needed
- 15 drops red food coloring
- 3 drops blue food coloring
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cupcake tins with paper liners.
- Beat cake mix, water, eggs, and vegetable oil with an electric mixer in a large bowl on low speed for 2 minutes.
- Spoon batter into the prepared muffin cups, filling to the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Spread white frosting over cooled cupcakes.
- Meanwhile, stir white sugar, water, corn syrup, and cream of tartar together in a large saucepan over medium heat; attach a candy thermometer to the saucepan and bring to a boil. Cook, without stirring, until mixture thickens and reaches 240 degrees F (115 degrees C), Pour onto a metal baking pan. Cool completely. Break into "shards" using a meat mallet.
- Mix corn syrup and cornstarch together in a large bowl. Slowly stir in water, adding more if necessary, until mixture has thickened to the consistency of blood. Stir in red and blue food coloring.
- Stab each frosted cupcake with a few shards of broken sugar glass: drizzle drops of edible blood.
Source
Original recipe: View Original