ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
91% would make again

Bloody Cupcakes

featured in How to Spookify Store Bought Treats
Betsy Carter, Karlee Rotoly & Breana Jackson
Tasty Team
October 22, 2020
Bloody Cupcakes

Ingredients

for 8 cupcakes

Edible “Glass”

  • ¾ cup water (180 mL)
  • ⅔ cup light corn syrup (135 g)
  • 2 cups granulated sugar (400 g)
  • cornstarch, for dusting

“Blood”

  • ¼ cup corn syrup (85 g)
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon water, room temperature
  • 1 ½ teaspoons red gel food coloring
  • 2 drops blue gel food coloring

Assembly

  • 8 red velvet cupcakes, store bought

Special Equipment

  • candy thermometer

Preparation

  1. Make the edible “glass”: Line a baking sheet with a nonstick mat or parchment paper.
  2. In a medium saucepan fitted with a candy thermometer, combine the water, corn syrup, and sugar. Cook over medium-high heat, stirring frequently, until the temperature reaches 300°F (150°C), hard crack stage.
  3. Pour the candy evenly onto the prepared baking sheet and let cool at room temperature for 45–50 minutes.
  4. Once cooled, drop the baking sheet onto the counter a few times to break the candy into 1–2-inch “glass” shards. Dust lightly with cornstarch to prevent the pieces from sticking together.
  5. Make the “blood”: In a small bowl, whisk together the corn syrup, cornstarch, water, red food coloring, and blue food coloring until well combined.
  6. Stick 2–3 pieces of “glass” into each red velvet cupcake. Drizzle the “blood” over the top.
  7. Enjoy!

Related Recipes

Bloody Cupcakes