How to Make Broken Glass Cupcakes – 20 Steps

I made made these cupcakes for my nephew's birthday and 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.

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Course: Cake

Cuisine: INTERNATIONAL

Keyword: Bloody Broken Glass Cupcakes, Broken Glass Cupcakes, fake bloody

CookingStyle: Baking

Prep Time: 30

Cook Time: 30

Servings: cupcakes

Calories: 376.7kcal

Author: Hung Dao

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Ingredients

For the cupcake:

2 ¼ cups of cake flour
1 tbsp. Baking powder
1 ¼ cups of whole milk observe room temperature
4 large egg whites
1 ½ cups of sugar
1 stick = 8 tbsp. butter
¼ tsp. of cream of tartar
½ of kosher salt
1 vanilla bean cut in half and scraped
2 tsp. Vanilla extract

For the frosting:

2 cups of confectioner’s sugar sifted
½ cup of butter
2 tbsp. Milk
1 tsp. Vanilla extract
For the frosting

For the broken glass:

3 ½ cups of sugar
1 cup of light corn syrup
2 cups of water
¼ tsp. of cream of tartar

For the blood:

1 jar of raspberry preserves
1 drop of red food color
1 tbsp. of water

Instructions

Mix the flour, baking powder and salt together in a large bowl.
Into another bowl, incorporate milk and white eggs, whisking them together to blend well.
Use paddle attachment to your mixer in order to whisk butter, sugar and vanilla extract. Make sure that the consistency will be light and fluffy.
On low speed, put the flour and milk mixture until they well blended.
Pour cupcake mixture into cupcake tins, filling only ¾ of the way.
Bake in 350°F temperature for about 18-20 minutes. Use the toothpick test to know if the cupcakes are ready and if they are, let them cool on wire rack.
Using your stand mixer, cream butter for about 10 minutes until it becomes smooth.
Add the clear vanilla extract into the butter to keep the frosting white.
Set the mixer into low speed and gradually add the confectioners’ sugar until blended.
You can then add the milk and beat on high for 3-4 minutes until the butter attains light and fluffy consistency.
Frost the cupcakes and set them aside while you work on for the broken glass.
For the broken glass design, put sugar, corn syrup, cream of tartar and water into a sauce pan. Put it over medium heat and dissolve the sugar by stirring constantly using whisk or spoon.
Boil the mixture until the thermometer reaches 315°F and then remove from stove.
Pour the sugar mixture onto a baking sheet lined with aluminum foil and sprayed with non-stick spray.
Let the sugar mixture cool in room temperature for at least 1 hour.
When it has cooled, break the glass into shards using the back of a spoon and set aside for the decoration later on.
Meanwhile, put saucepan over medium flame and mix jar of raspberry preserves with water.
Stir with whisk until the preserve liquefies and then strain it using a sieve.
Add the red coloring to make the blood effect and mix well.
Now, you can stick a shard of sugar glass into a cupcake and using a spoon, drizzle raspberry sauce over the frosting, coating the area surrounding the shard. Serve the cupcakes after designing them.

Video

Notes

If you want such feeling, then try the broken glass- themed cupcakes. Warning, though—be ready for the resounding “oooh” and “aaaah” from the kids.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.