"BROKEN GLASS" CUPCAKES
The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h15m
Yield Makes 3 1/2 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and 3/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.
- Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.
- In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.
- Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.
- Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.
- Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners' sugar and vanilla. Beat until creamy and spreadable.
- Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel "glass" in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.
BLEEDING CUPCAKES
Make and share this Bleeding Cupcakes recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to the specified temperature in your cupcake recipe.
- Line muffin tins with foil or paper liners.
- Beat the egg in a medium bowl.
- Beat in the softened cream cheese and mix until smooth.
- Add the sugar and mix until smooth.
- Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes.
- Fold in the white chocolate chunks.
- Prepare the cupcake batter.
- Fill the cups 2/3 full with the cake batter.
- Place about 1½ teaspoonful of the filling in the center of each cupcake.
- Bake, cool, and frost as directed in the cupcake recipe.
Nutrition Facts : Calories 425, Fat 23.4, SaturatedFat 8.4, Cholesterol 85.8, Sodium 386.5, Carbohydrate 48.7, Fiber 0.4, Sugar 38.2, Protein 6
BLOODY BROKEN GLASS CUPCAKES
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.
Provided by Jai
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h20m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
- Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
- Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
- Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
- Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
- Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 74.6 g, Cholesterol 23.3 mg, Fat 9 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 198.2 mg, Sugar 58.1 g
BLEEDING CUPCAKES
I love Halloween and making 'creepy' things with the grandkids. I found this on recipegoldmine.com and plan on making it. The description that was provided goes like this: I have served them warm over the past few years, using a dark chocolate cupcake with a warm fudge sauce frosting and when people bit into the warm cupcakes the filling literally oozed out of the cupcake and looked like blood. It was really really disgusting. Of course, everyone loved it and the cupcakes tasted marvelous. This recipe works equally well with any flavor of homemade or boxed cupcake mix. The filling recipe doubles and halves easily, so if you are using a non-standard cake recipe, make sure to adjust your recipe. Chocolate chips, shredded chocolate, or butterscotch chips can be used instead of the white chocolate chunks. Times and servings are estimates.
Provided by lazyme
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to the specified temperature in your cupcake recipe.
- Line muffin tins with foil or paper liners.
- Mix together the filling before mixing together the batter.
- Beat the egg in a medium bowl.
- Beat in the softened cream cheese and mix until smooth.
- Add the sugar and mix until smooth.
- Add the coloring until the desired color is reached.
- Make the color several shades darker than the desired end result as the color will lighten as it bakes.
- Fold in the white chocolate chunks.
- Prepare the cupcake batter.
- Fill the cups 2/3 full with the cake batter.
- Place about 1 1/2 teaspoonsful of the filling in the center of each cupcake.
- Bake, cool, and frost as directed in the cupcake recipe.
Nutrition Facts : Calories 414.6, Fat 15.4, SaturatedFat 7.2, Cholesterol 38.8, Sodium 346.8, Carbohydrate 65.6, Fiber 1.3, Sugar 53.2, Protein 4.5
BLEEDING HEART CUPCAKES
Provided by Clare Crespo
Categories Cake Berry Dessert Bake Valentine's Day Kid-Friendly Halloween Small Plates
Yield Makes approximately 14-18 cupcakes
Number Of Ingredients 6
Steps:
- 1. Line cupcake tins with paper liners. Fill the liners two-thirds full with the batter. Place 1 marble or tinfoil ball between each liner and the tin. This will make a dent in your cupcake when it bakes to make it heart-shaped. Bake the cupcakes as directed in the recipe . If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot.
- 2. With a small paring knife, cut out a circle about the size of a dime in the center of each cupcake, going about two thirds of the way in. Pull the little plug of cake out. Cut off the top of this piece (about 1/2 inch thick) and eat or discard the bottom. Use a teaspoon or a squeeze bottle to fill the hole partway with the strawberry jelly "blood." Put the little cake plug back in. Continue with the rest of the hearts.
- 3. Put one third of the frosting into two separate bowls. Color one bowl of frosting with the red food coloring. Tint the other bowl of the frosting blue. Tint the remaining two thirds pink.
- 4. Frost the cupcakes with the pink frosting. Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top. With the pastry bag or a knife, use the red and blue frosting to make veins on the hearts.
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