Oh em gee. I LOVE these cupcakes, how awesome are they for Halloween? They’re as simple as red velvet cupcakes, buttercream icing and sugar glass shards (Okay, the sugar glass shards are pretty tricky), but master them and you’ll impress everyone you know with this wicked treat.
3 cups plain flower
2 teaspoons bicarb soda
1 teaspoon baking powder
1 teaspoon salt
1 cup hot water
1 cup cocoa
1 cup cold water
200g softened unsalted butter
1 table spoon vanilla extract
2 tbs red food colouring
Makes 24 cupcakes
185g softened unsalted butter
2 1/5 cups icing sugar
2 tablespoons milk
Sugar Glass Shards:
1 1/2 cups white granulated sugar
3/4 cups water
Red food syrup
Sift the flour, bicarb soda, baking powder and salt.
In a separate bowl whisk the hot water and cocoa until you have a smooth paste. Add the cold water and whisk until evenly combined.
Using another bowl, cream the butter for 1-2 minutes. Add the castor sugar (1/3 at a time) beating for 2 minutes after each addition. After the last bit of castor sugar, beat until the mixture is light and fluffy and the sugar has practically dissolved. Add the eggs, one at a time, beating for 1 minute each. Add the vanilla extract and beat until combined.
Add a quarter of the flour to the creamed mixture and beat on a low speed until it’s fully mixed. Add a third of the cocoa mixture and beat until combined. Repeat this process twice more. Add the remaining quarter of the flour and beat until thoroughly combined. Finish off by adding the red food colouring
Bake for 18-20 minutes. Remove cupcakes from the trays and cool on a wire rack for 30 minutes.
Whilst the cupcakes are cooling, make the icing. To do this, beat the butter in a bowl until pale, gradually adding the icing sugar mixture and milk, beating consistently until combined.
Once the cupcakes have cooled, ice them using a regular piping tube.
To make the sugar glass shards, bring the sugar and water to a boil (slowly) in a small high-sided saucepan. Stir the sugar until it dissolves. Reduce the heat to medium-high and let it sit until the mixture starts to turn golden around the edges of the pan. Remove from the heat and immediately pour the mixture into a rimmed baking sheet. You’ll need to work quickly as the mixture will harden fast, tilt the pan to spread the mixture to all the edges and make a thin layer. Let it cool and harden.
Once the sugar has hardened (about 60-90 minutes), use your hands and break off pieces for your cupcakes. It will ‘shatter’ naturally and look like glass. Insert the shards into the iced cupcakes, and drizzle the red syrup over for the blood effect.
Deadly. If you love halloween and impressing your friends, this is a must-try. The sugar shards taste so good, combined with the delicious-ness of a cupcake and syrup, you can’t really go wrong! Love Megs xo