Description
These hauntingly beautiful Broken Glass Red Velvet Cupcakes feature moist red velvet cake, creamy frosting, edible glass candy shards, and a spooky drizzle of edible ‘blood’ — perfect for Halloween parties!
Ingredients
Scale
- 1 ⅓ cups all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tsp red food coloring (liquid or gel)
- 1 cup granulated sugar (for glass candy)
- ½ cup light corn syrup
- ⅓ cup water
- Optional: drop of clear extract (vanilla or almond)
- ⅓ cup light corn syrup (for blood syrup)
- 1 Tbsp water
- ½ tsp cornstarch
- Red gel food coloring (1–2 drops black for depth)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Bake the Red Velvet Cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan. Whisk flour, cocoa, baking soda, and salt. Cream butter and sugar until fluffy, then add eggs one at a time. Mix buttermilk, vanilla, vinegar, and food coloring in a separate bowl. Alternate adding wet and dry ingredients to butter mixture. Fill liners ⅔ full and bake 18–20 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Make the Edible Glass: Combine sugar, corn syrup, and water in a saucepan. Stir until dissolved, then heat without stirring until 300°F (hard-crack stage). Pour onto a foil-lined baking sheet, spread thin, and cool for 45 minutes. Tap gently to break into shards. Handle with care — syrup is very hot!
- Whip the Cream Cheese Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Chill 15 minutes before piping.
- Mix the Edible Blood: In a bowl, combine corn syrup, water, and cornstarch. Add red and a small amount of black food coloring for deep crimson. Stir until glossy and slightly thickened. Refrigerate to set.
- Assemble the Horror: Frost each cupcake generously. Insert candy glass shards at angles, then drizzle edible blood around and down the cracks. Let set 10 minutes before serving for the ultimate spooky effect.
Notes
For cleaner glass shards, pour candy syrup thinly and break gently after full cooling. Store cupcakes in a cool place for up to 2 days. Perfect centerpiece for Halloween dessert tables!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg