Broken Glass Cupcakes

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.

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.

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.

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.