“Bloody” Halloween Cupcakes

Halloween baking has a tendency to go one of two ways: impressive to look at and terrible to eat, or fine to eat and completely unimaginative. These land solidly in the first camp without sacrificing the second. Easy fix. Chocolate cupcakes with vanilla whipped cream frosting, finished with a red sugar syrup that drips down the sides in a way that makes adults uncomfortable before they eat one anyway. The stained-glass sugar work sounds technical but it is a simple caramel colored with red food dye. Nail the temperature and you get a brittle, translucent shard that sits in the frosting like something from a prop department.

How to Make “Bloody” Halloween Cupcakes

The chocolate base

Sift the cocoa with the flour and baking powder to avoid lumps in the batter. Mix eggs and sugar until pale before adding oil and milk, then fold in the dry ingredients rather than beating. Overmixed cocoa batter turns dense instead of light. Twenty minutes at 356°F is enough.

Whipped cream frosting

Whip the cream with vanilla to stiff peaks and work quickly once piped because it softens at room temperature. Chill the cupcakes before adding the sugar shards if your kitchen is warm, otherwise the frosting slumps before you can photograph them.

The red sugar syrup

Cook the sugar and water to hard crack stage (around 300°F) before adding the red food coloring, then pour onto a lined baking sheet. It needs to cool and harden fully before you can break it into shards. Work fast when shattering it, because body heat starts to melt the pieces almost immediately.

“Bloody” cupcakes

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• Author: Tamara Novakovic
• Total Time: 40 minutes
• Yield: Makes 12 1x
• Diet: Omnivore

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Description

Scary-delicious Halloween cupcakes!
Intricate stained-glass effect adds a spooky touch.

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Ingredients

Units USM Scale 1x2x3x

• 2 eggs
• 1 tsp vanilla extract
• 12 tbsp sugar
• 12 tbsp vegetable oil
• 12 tbsp milk
• 12 tbsp all purpose flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 2 cups (473 ml) whipping cream
• 2 tsp vanilla extract
• 5 oz (142 g) granulated sugar
• 1/3 cup water
• red food coloring
• some powdered sugar

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Instructions

1. Sift flour with baking powder and cocoa.
2. Mix eggs with vanilla and sugar until pale yellow and creamy. Add milk and oil, then add the flour mixture.
3. Pour batter into cupcake tins lined with paper cups.
4. Preheat oven to 356°F (180°C).
5. Bake for approximately 20 minutes.
6. Let cupcakes cool.

For the frosting

1. Whip the cream with vanilla extract.
2. Put frosting into a piping bag, cut the top off, and decorate the cupcakes.

For the sugar glass

1. Melt sugar with water over low heat until it reaches 269°F (132°C).
2. Remove from heat and pour onto a baking tray lined with parchment paper.
3. Let cool for 30 to 60 minutes and break into pieces.
4. Push the sugar glass pieces into the frosting and sprinkle with red food coloring combined with a bit of powdered sugar.

Notes

• To achieve a vibrant red color in the sugar glass, use gel food coloring instead of liquid.
• For easier piping, chill the frosting for at least 30 minutes before decorating.
• Leftover cupcakes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 250
• Sugar: 25
• Sodium: 50
• Fat: 12
• Saturated Fat: 6
• Unsaturated Fat: 5
• Carbohydrates: 35
• Fiber: 2
• Protein: 3
• Cholesterol: 50

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