Halloween Bloody Mouth Broken Glass Cupcakes Recipe

Directions

1. In a medium bowl, combine the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar with an electric mixer until fluffy. Add the eggs one by one, then mix in the vanilla extract.
2. Gradually add the dry mixture to the wet, alternating with the milk, starting and ending with the dry. Mix just until combined; overmixing can cause the cupcakes to become dense.
3. Fill cupcake liners 2/3 full with batter. Bake at 350°F for 18–20 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
4. In a medium saucepan over medium heat, combine the corn syrup, powdered sugar, and cocoa powder. Stir constantly until well mixed and slightly thickened. Remove from heat and let cool slightly.
5. Add red food coloring a few drops at a time, stirring after each, until you reach a deep red color. Add gradually—you can always add more, but it's hard to lighten.
6. In a small heavy-bottomed saucepan, combine the sugar, water, corn syrup, and cream of tartar.
7. Stir over medium-high heat until the sugar dissolves and the mixture boils. Attach a candy thermometer and cook without stirring until it reaches 300°F (150°C), the hard crack stage.
8. Carefully pour the hot mixture onto a parchment-lined baking sheet, scraping the pan with a spatula. Let cool and harden for 20–30 minutes. Once set, break into sharp, glass-like shards using a spoon or your hands.
9. Frost the cooled cupcakes with a thick layer of your favorite frosting—cream cheese or buttercream works great.
10. Carefully insert the edible sugar glass shards into the frosted cupcakes so they look like broken glass emerging from the top.
11. Put edible blood into a piping bag and drizzle it over the cupcakes. Store in an airtight container or cover with plastic wrap and refrigerate for up to 5 days.