These Bloody Glass Cupcakes have a red velvet cupcake, vanilla buttercream and are decorated with melted candy glass and decorated with raspberry sauce “blood.”
I love how gory and fun these cupcakes are they really would be the perfect addition to any Halloween party or for sharing with friends and colleagues.
Reasons to Love these Cupcakes:
The best ever Red Velvet Cupcakes. These are the first-ever Red Velvet Cupcakes on my blog. I am sorry it has taken me so long, but Red Velvet has never been my favourite type of cake, I have tried a few different recipes over the years both my own and others and it just never seemed right. Now though I am confident that these are the best, more delicious Red Velvet Cupcakes ever!
These cupcakes also have the softest vanilla buttercream. I use Nielsen-Massey’s Vanilla Bean Paste in these and it gives the buttercream lovely little specks of vanilla.
I wanted to make these cupcakes are gory as possible. To make the glass I used melted boiled sweets to make the shards of glass and used a Raspberry Syrup drizzled over the top to mimic the blood.
What is Red Velvet?
Red Velvet originated in the early 20th Century and very early traditional recipes do not use food colouring, instead, the red colouring comes from non-dutched, anthocyanin-rich cocoa.
In the US during the Second World War bakers used boiled beetroot juices to enhance the red colour in Red Velvet Cakes. Beetroot is less commonly used now however you may still find some recipes that use Beetroot in Red Velvet Cake.
Red Velvet Cupcakes
Before you start baking line your muffin tin with cupcake cases. I use these Baking Cups from Iced Jems. They are fab because they have a flat bottom you don’t need a muffin tray you can use a flat baking tray. They also hold their shape when baking.
You also need to preheat the oven. This ensures that the cupcakes bake at the correct temperature and for the correct amount of time.
To start making the cupcakes cream together the butter and sugar until it is lovely and creamy. In the cupcakes, you can use either unsalted butter or stork. I prefer stork as I think it gives you a lovely light sponge but it is completely up to you.
Next add in the buttermilk, eggs, vanilla extract, and white wine vinegar and whisk together. Add in the flour and cocoa powder and whisk again until they are fully combined.
Now add in the red food colouring. The only food colouring I have found that creates a vibrant red cupcake is Sugarflairs Red Extra. You will need around half a teaspoon-a full teaspoon depending on how vibrant you would like the colour. I would recommend starting off with half a teaspoon and mix. Gradually add more if you would like a more vibrant colour.
Split the mixture between the cupcake cases. I find the easiest way to do this is by using an ice cream scoop. This way I know each cupcake has the same amount of batter in each.
Bake in the oven.
How Do I Know When The Cupcakes Are Baked?
You will know the cupcakes are baked because when you gently press on the top of the cupcake it will spring back when you remove your finger. If it doesn’t, pop them back into the oven for 3-4 minutes and repeat.
Another way to know the cupcakes are baked is by using a cake tester. Test the thickest part of the cupcake with the tester if it comes out clean then they are ready. If there is still batter on the tester then pop them back into the oven for 3-4 minutes and repeat until the tester comes out clean.
Make the Glass Shards
There are a few different ways to make glass shards. First off, line a baking tray with either parchment paper or a silicone mat.
I found the easiest way was to melt down some clear boiled sweets. I popped them into a saucepan on a low heat stirring continuously so they don’t burn.
Once they are completely melted pour them onto your baking tray and spread out. Leave to cool completely.
Another way to make the glass is by using Isomalt. Just add around 100g of Isomalt to a saucepan and mix on a low heat continuously until it is liquid. Once it is liquid pour it onto your baking tray.
To make the buttercream start by beating the butter for around 5 minutes until it is soft and pale in colour. For the buttercream, you need to use Unsalted Butter the kind that comes in a block and is wrapped in foil. Please don’t use a block like Stork or any other kind of spread in the buttercream.
Gradually add in the icing sugar until the butter and icing sugar are completely combined. Add in the Vanilla Bean Paste and mix again.
If you find the buttercream is too thick add a teaspoon of milk one at a time and mix, repeat until you reach the desired consistency.
You don’t want the buttercream to be too soft otherwise it won’t hold its own shape when you pipe it.
Add the vanilla buttercream to a piping bag I use these piping bags and a Wilton 1M Piping Tip.
For these cupcakes, I preferred to pipe from the centre outwards and then upwards. I didn’t pipe them into a swirl instead I piped around the edge of the cupcake to leave a little well in the centre for our glass and raspberry sauce.
Once your boiled sweets have cooled using a knife or the end of a rolling pin gently smash them into different sized shards. I used a knife and cut through the centre of the sweets. It then all shattered and I cut any larger pieces down a little.
Place the shards onto the top of your cupcakes. Using Raspberry Syrup spatter this over the top of the cupcakes. I also used a small paintbrush and brushed the top of some of the shards to create drips.
You could use a cream cheese frosting on top of these rather than buttercream if you prefer.
Why not use a cupcake corer to remove the centre of the cupcakes and fill them with some red sweets or make a red white chocolate ganache to fill the centre.
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If you do have any questions about these Bloody Glass Cupcakes or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.
Bloody Glass Cupcakes
For the Cupcakes
- 70 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 150 ml Buttermilk
- 1 tsp White Wine Vinegar
- 145 g Plain Flour
- 1 tsp Baking Powder
- 25 g Cocoa Powder
- 1 tsp Red Food Colouring
For the Glass Shards
- 100 g Clear Boiled Sweets
For the Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 1 tsp Vanilla Bean Paste
For the Decoration
- 50 ml Raspberry Syrup
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the eggs, vanilla, buttermilk and vinegar and mix until they are completley combined.
- Now add the flour, baking powder and cocoa powder and mix until these are fully incorporated.
- Now add the food colourring. It is best to do this a little at a time I would start with half a teaspoon and mix this in then add more little by little until you reach the desired colour.
- Split the mixture into your cupcake cases and bake int he oven for 15-20 minutes until they are springy to touch.
- Leave to cool in the muffin tray for 10-15 minutes and then transfer onto a wire rack to cool fully.
To Make the Glass
- Line a baking tray with parchment paper and leave to one side.
- Add the sweets to a large saucepan and gently melt them on a low heat until they are liquid.
- Pour onto your baking tray and leave to cool fully.
To Make the Buttercream
- In a large bowl beat the butter for up to 5 minutes until it is pale and soft.
- Add the icing sugar a little at a time while mixing on a low speed.
- Finally add the vanilla and mix again until it is fully incorporated.
- Pipe the buttercream onto the tops of your cakes.
Decorating the Cupcakes
- Cut your glass, either with a knife or smash it using the end of a rolling pin. Place multiple pieces onto the top of the cupcakes.
- Drizzle over the raspberry syrup and enjoy!