Bloody Halloween Cupcake Recipe

Start with making the edible glass. Prepare a baking pan with parchment paper.

Boil sugar, glucose syrup and water until it reaches 150C / 302F then carefully pour it over the prepared baking pan. Let it cool in the fridge for a few hours then break it into smaller pieces.

Continue with the cupcakes. Heat oven to 175 C / 347°F.

With an electric hand mixer beat room temperature butter and sugar together until pale and fluffy then beat the egg in. Do not overbeat.

Sift flour, salt and baking powder together, this is the “dry ingredients”, while the milk is your wet ingredient.

Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time.

Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter.

Spoon the mixture into Cupcake pan till approx. 3/4. This batch makes 6 large cupcakes.

Bake for 25 min then let them cool on cooling rack.

Cook the ingredients for about 10-15 minutes until thickens to a “blood” consistency. After cooking, use a sieve to get a smooth texture. Let it cool down slightly before using it.

Whip mascarpone, cream cheese and icing sugar with an electric hand mixer. until smooth and fluffy, about one or two minutes. Once it has reached the right consistency, do not overbeat as it can become runny.

Once cupcakes cooled to room temperature, make a small hole on each of them and fill them with fake blood (approx. one table spoon per cupcake).

Pipe frosting on each cupcakes.

Break edible glass and place 2-3 pieces on each cupcakes.

Use more fake blood on top of the cupcakes.