Bloody Broken Glass Cupcakes

Hard candy 'shards' and edible blood decorate these spooky Halloween cupcakes.


24 cupcakes

Cupcake Ingredients

1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 (16 ounce) can white frosting

Sugar Glass Ingredients

2 cups water
1 cup light corn syrup
3 1/2 cups granulated (white) sugar
1/4 teaspoon cream of tartar

Edible Blood Ingredients

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


Preheat oven to 350°F (177°C). Prepare the muffin pans by placing 24 paper baking cups in the cavities

Combine cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter evenly between baking cups.

Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. 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°F (149°C) (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300°F (149°C), 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.

Insert each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 22 minutes
Cook Time: 8 minutes

Nutritional Information

Amount Per Serving: Calories: 377; Total Fat: 9 g; Cholesterol: 26 mg; Sodium: 198 mg; Total Carbs: 74.6 g; Dietary Fiber: 0.2 g; Protein: 1.7 g

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