Disclosure: This post is sponsored by Dixie Crystals Sugar. The recipe and opinions are my own.
The weather is a finally a tad cooler here in Florida and it actually feels like fall and a season of frightfully good fun. Festivals, parties, costumes, trick-or-treating with tons of candy make Halloween a thrilling time for my family and me.
A slight chill in the air becomes a dreadfully good time to get baking again. In our family, my youngest daughter is the baker. Following in the footsteps of great bakers and cooks in the family, including Grandma and our own Iron Chef Allan, my ten year old loves to create new recipes and concoct new ideas for cupcakes.
Then, a monstrous amount of Dixie Crystals Sugar was delivered to my door simultaneously as recipes for broken glass cupcakes began to fill my Pinterest feed. I mentioned the idea of a chocolate broken glass cupcake to our young Master Chef and Cake Boss and of course, she was dying to recreate her own recipe.
With many trial and errors and lots of taste tests, our kitchen quickly turned into Doctor Frankenstein’s lab, or perhaps a scene from American Horror Story: Hotel or even Dexter if you consider the amount of candy glass and red dye syrup used to create the “blood”. Nevermore as all the creative juices definitely helped build the best Bloody Broken Glass Cupcake ever.
These Bloody Broken Glass Cupcakes are quite a lengthy, time consuming process. Therefore, give yourself ample time for each of the steps.
Bloody Broken Glass Cupcakes
- 3 ½ cups Dixie Crystals Sugar
- 1 cup light corn syrup
- 2 cups water
- ¼ tsp cream of tartar
- In a small saucepan, bring sugar, corn syrup, water and cream of tartar to a very slow boil. DO NOT STIR.
- Cook until mixture reaches 310 degrees (approximately an hour) or a hard crack stage.
- As the mixture heats, dip the pastry brush in a bowl of water and wipe down the sides of the pan. This will prevent the sugar from crystalizing on side of pan, which could cause the sugar in the pan to crystalize.
- Remove from heat and immediately pour sugar syrup onto a baking sheet. Quickly tilt pan to help spread syrup across the baking sheet; make a very thin layer. Rest baking sheet on a cooling rack and allow to syrup to harden.
- Once cooled, break into harden sugar into glass shards using a meat mallet.
- 1 cup water
- 2 cups Dixie Crystals Sugar
- 1 tsp cream of tartar
- 1 Tbsp red food coloring
- Combine water, sugar, food coloring and cream of tartar in a small saucepan and mix until well combined.
- Bring mixture to a boil slowly; DO NOT STIR. Cook for about a half hour at 230 degrees. DO NOT EXCEED this temperature.
- When thickened, remove pan from heat and place on a cooling rack to allow syrup to cool completely.
- 2 cups frozen cherries (1 – 12oz bag)
- 4 Tbsp Dixie Crystals Sugar
- Juice of one lemon
- 1 Tbsp water
- 1 Tbsp cornstarch
- Combine cherries, sugar and lemon juice in a medium-sized saucepan; bring to a boil. Reduce and let simmer for five minutes. Using a wooden spoon, mash the cherries as they simmer.
- Combine cornstarch and water in a small bowl and mix thoroughly; add slurry saucepan.
- Bring cherry mixture to boil; then reduce and simmer until thickened. Immediately remove from heat and allow compote to cool.
- 4 cups powdered sugar
- ½ stick salted butter
- 2 tsp vanilla extract
- 4 Tbsp heavy whipping cream
- Using a handheld mixer, cream butter, salt and powdered sugar and cream butter in a medium-sized bowl.
- Add the vanilla extract and cream and beat until smooth. Add additional cream a tablespoon at a time until icing reaches the desired consistency and thickness to be piped.
- ½ cup Dutch-processed cocoa powder
- 1 cup boiling hot water
- 1⅓ cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup Dixie Crystals Sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
- In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
- In another bowl, whisk together the flour, baking powder, and salt.
- Then in the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
- Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or cupcakes will be dry.) While the cupcakes bake, make cherry compote. (See above.)
- Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, make an “X” in the center of each cupcake with a paring knife and pipe cherry compote into each cupcake (about 1 Tbsp).
- Spoon vanilla icing into piping bag and cover each cooled cupcake with a layer of icing while adding a small peak.
- Add a few broken shards into each iced peak. Drizzle a small amount of red “blood” syrup over top of icing and sugar shard. No need for neatness and perfection! Messiness adds to the horrific looking cupcakes.
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