What’s more perfect for a Halloween party than bloody cupcakes? These spooky treats use red gel food coloring, sugar, corn syrup and frosting to create a dramatic “bloody glass” effect that’s sure to impress your guests. Read on for simple steps to make these creepy, crowd-pleasing cupcakes.
Bloody cupcakes
These bloody glass cupcakes are a fun and easy Halloween dessert. The dramatic look comes from shards of edible sugar “glass” placed atop frosted cupcakes and finished with red decorating gel to resemble blood. Although they look elaborate, the technique is straightforward and works well with store-bought cupcakes and frosting if you want to save time.
For the best color and shine on your edible blood, use red gel or paste food coloring rather than liquid dye. Gel provides a more vibrant, opaque color and spreads nicely for drops and splatters. If you prefer homemade frosting you can make it ahead, but a tub of white frosting also works perfectly—just tint and pipe it onto the cupcakes before adding the glass shards.
Ingredients for Bloody Glass Cupcakes
These cupcakes require only a few ingredients and minimal decorating skill. Here’s what you’ll need:
- 1 cup granulated sugar
- 6 tablespoons water
- 1/3 cup light corn syrup
- Red gel food coloring
- 12 pre-baked cupcakes (any flavor)
- 1 16-oz tub white frosting (or homemade)
How to Make Edible Sugar Glass
Edible sugar glass is easy to make at home, and a candy thermometer helps you achieve the right texture. Follow these steps:
- Combine ingredients. In a small saucepan add the sugar, water and corn syrup. Stir over medium-high heat so the sugar dissolves and doesn’t stick.
- Boil to the correct temperature. Bring the mixture to a boil. Clip in a candy thermometer and heat until the temperature reaches about 275°F (the soft crack stage). Once it nears 250°F it will climb quickly, so watch closely and remove from heat at 275°F.
- Spread on a baking sheet. Immediately pour the hot syrup onto a lined or lightly greased large baking sheet, tilting the pan so the mixture spreads evenly to the edges. This produces a thin sheet of candy glass when cooled.
- Cool and break. Allow the candy to cool and harden completely—about 2–3 hours. Once hard, break into shards by flexing the pan or tapping with a wooden spoon or small hammer to create jagged pieces for decorating.
How to Decorate Cupcakes with “Blood”
Finish each cupcake by piping frosting, inserting a few sugar glass shards, and adding red gel to imitate blood. Red decorating gel is ideal because it’s edible, glossy and easy to control.
Two decorating methods give slightly different effects:
- Droplets. Pipe white frosting onto each cupcake, press 3–4 shards of sugar glass into the frosting, then squeeze small drops of red gel around the shards for a gore-y detail.
- Splatter. Thin a little red gel with a teaspoon of water, then drizzle or flick it over the frosting and sugar glass to create a more splattered, realistic look. Use a spoon, your fingers, or a clean toothbrush to flick small splatters for dramatic results.
Storage and Serving Tips
These cupcakes look best served soon after decorating. In humid conditions the sugar glass can soften, and the red gel may bleed into white frosting over time.
If you need to prepare ahead, pipe the frosting and place the cooled sugar glass on top, then store the cupcakes uncovered in the refrigerator in an airtight container to help keep the shards firm. Add the red gel “blood” right before serving for maximum effect.
With a simple sugar-and-corn-syrup sheet, a tub of frosting and a tube of red decorating gel, you can create eye-catching spooky cupcakes that will be a hit at any Halloween gathering. Enjoy making these fun and creepy treats!
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Bloody cupcakes
petro
Equipment
- Candy thermometer
Ingredients
- 1 cup granulated sugar
- 6 tablespoons water
- 1/3 cup light corn syrup
- Red food dye (gel)
- 12 pre-baked cupcakes
- 1 16-oz tub white frosting
Instructions
- Add sugar, water, and corn syrup to a small saucepan over medium-high heat.
- Bring to a boil and using a candy thermometer, heat until 275°F (soft crack stage). The temperature can climb quickly once it reaches about 250°F.
- Pour the hot candy onto a large baking sheet and spread so it covers the sheet. Let cool and harden for 2–3 hours. Break into shards by flexing the pan or tapping with a wooden spoon or small hammer.
- Pipe frosting onto each cupcake, press 3–4 glass shards into the frosting, then apply drops of red gel to the shards to mimic blood. For a splattered effect, thin the gel slightly with water and flick it onto the cupcakes.
Notes
If you live in a humid climate, sugar glass will soften and may melt. For best results, serve immediately after decorating or keep cooled until serving.
Nutrition
Serving: 1 cupcake — Calories: 412 — Carbohydrates: 76 g — Protein: 2 g — Fat: 12 g
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