These babies are a great idea with Halloween right around the bend and/or make the perfect gift for that special someone. Cuz you know, nothing says “I love you” better than homicidal cupcakes.
Read more at http://foodbeast.com/content/2012/10/02/bloody-dexter-cupcake-may-give-you-a-paper-cut/#YmqwTOkrqsr023Mb.99
**Oven times and preparation times may vary due to humidity, altitude, and temperature so adjust accordingly.**
Ingredients per item
1 Can white frosting
1 Box Red Velvet Cake Mix
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring
Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.
Divide cake batter between lined cupcake tins.
Bake according to box instructions. Let cool and frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
To make the *shattered glass* clear as possible then stir slowly but constantly to avoid bubble *clouding* caused by bubbles forming while it boils and getting trapped as it cools. Stirring lowers the amount of bubbles formed. Make sure you use a CANDY thermometer and not a MEAT thermometer as candy thermometers are more accurate and have markings to visually help tell you when you have reached the proper temp for what you are trying to do. You are basically making rock candy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 46 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0.9mg||0 %|
|Sodium 289.5mg||10 %|
|Potassium 51.7mg||1 %|
|Total Carbohydrate 74.7g||22 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 74.2g|
|Protein 1.9g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 366
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