bloody broken glass cupcakes

Ingredients

• Servings: 24
• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (16 ounce) can white frosting
• sugar glass:
• 2 cups water
• 1 cup light corn syrup
• 3 1/2 cups white sugar
• 1/4 teaspoon cream of tartar
• edible blood:
• 1/2 cup light corn syrup
• 1 tablespoon cornstarch
• 1/4 cup water, or more as needed
• 15 drops red food coloring
• 3 drops blue food coloring

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• 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 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.