Bloody Glass Cupcakes
These Bloody Glass Cupcakes have a red velvet cupcake, vanilla buttercream and are decorated with melted candy glass and decorated with raspberry sauce “blood.”
Servings: 12 Cupcakes
Ingredients
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
Instructions
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!