Celebrating holidays with themed dishes is a time-honored tradition, and Halloween is no exception. Creating treats that epitomize this holiday's scary goodness can be a challenge, but Samantha Ferraro, creator of The Little Ferraro Kitchen, was up to the task. Her broken glass cupcakes are the perfect treat to scare up some fun at your next Halloween party.
Bake cupcakes using your favorite cupcake mix or use Ferraro's recipe: 2 1/4 cups cake flour, 1 tablespoon baking powder, 1/2 teaspoon kosher salt, 1 1/4 cups whole milk (at room temperature), 4 large egg whites (at room temperature), 1 stick (8 tablespoons) butter (at room temperature), 1 1/2 cups sugar, 1 vanilla bean (cut in half and scraped) and 2 teaspoons vanilla extract.
Frosting and Bloody Glass Ingredients
For the frosting, you'll need 2 cups sifted confectioners' sugar, 1/2 cup butter (at room temperature), 1 teaspoon vanilla extract and 2 tablespoons milk. For the glass, you'll need 2 cups water, 1 cup light corn syrup, 3 1/2 cups sugar and 1/4 teaspoon cream of tartar. For the "blood," you'll need 1 jar raspberry preserves, 1 tablespoon water and 1 drop of red food coloring.
Bake Up a Base
Combine flour, baking powder and salt in a large bowl. In another bowl, whisk milk and egg whites. Using a mixer with a paddle attachment, mix the butter, sugar and vanilla extract until light and fluffy. On low speed, alternate adding the flour mixture and milk mixture until everything is well blended. Pour into lined cupcake tins, filling each cup about three-fourths of the way. Bake at 350 F for 18 to 20 minutes or until you can stick a toothpick in a cupcake and it comes out clean. Cool on wire rack.
Whip Up Icing
In a stand mixer, cream butter until very smooth (approximately 10 minutes), then add clear vanilla extract to keep frosting white. With mixer on low speed, slowly add sifted confectioners' sugar until blended, scraping bowl as needed. Add milk and beat on high for three to four minutes until butter becomes light and fluffy. Frost cupcakes and set aside.
Create the Glass
Dissolve 3 1/2 cups of sugar, 2 cups of water, 1 cup light corn syrup and 1/4 teaspoon of cream of tartar in a pot over medium heat. Stirring constantly with a whisk. Boil mixture until candy thermometer reaches 315 F.
When sugar mixture reaches 315 F, remove from stove. Pour sugar mixture onto a foil-lined baking sheet sprayed with non-stick spray. Allow to cool to room temperature, approximately one hour.
Once the sugar mixture is cooled, break "glass" into shards using the back of a spoon. Set aside until ready to decorate cupcakes.
In a saucepan over medium heat, mix jar of raspberry preserves with water. Stir with a whisk until the preserves mixture is liquid, then strain it through a sieve. Add one drop of red food coloring for a "bloody" effect. Mix well.
Put It All Together
Stick one shard of the sugar glass into the middle of each cupcake and use a small spoon to drizzle raspberry sauce over the frosting. You can also smear some sauce onto the outer edges of the glass for a bloodier effect.
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