Broken Glass Cupcakes

Check out this fun dessert to serve at your Halloween party - Broken Glass Cupcakes! These cupcakes are made with a simple cupcake recipe and topped with candy that looks like broken shards of glass.

Course Dessert

Cuisine American

Keyword cupcakes, halloween

Prep Time 35

Cook Time 40

Total Time 1 15

Servings

Calories 305kcal

Ingredients

Cupcakes

18.25 ounces white cake mix
1 cup water
3 eggs
½ cup vegetable oil
½ cup strawberry pie filling

Buttercream Frosting

1 cup butter room temperature
2 teaspoons vanilla extract
1 pound confectioner's sugar
½ teaspoon salt
3 tablespoons heavy cream

Glass

3 ½ cups sugar
2 cups water
1 cup corn syrup light
¼ teaspoon cream of tartar
3 tablespoons strawberry pie filling gel

Instructions

Cupcakes

Preheat the oven to 350 degrees.
Prepare two muffin tins with baking cups. Spritz the baking cups with nonstick cooking spray.
Mix the cake mix according to the package directions with the water, oil and eggs.
Using a large scoop, fill the cupcake liners two-thirds full.
Spoon ½ teaspoon of the pie filling into the middle of each cupcake. Swirl slightly with a toothpick or knife.
Bake the cupcakes for 20 to 22 minutes or until a toothpick in the center returns clean.
Place the muffin tins on a wire rack to cool for 10 minutes prior to removing the cupcakes to cool completely.

Frosting

Beat the butter on high for 3 to 5 minutes or until creamy and light in color.
Mix in the vanilla.
Add the sugar, salt, and whipping cream, beating on low until the sugar is incorporated and then switching to high speed and scraping down the sides as needed.
Beat the frosting until fluffy, about 5 minutes. Stir slightly to remove air pockets.
Transfer the frosting into a decorating bag with a star tip and frost with a circular motion on top of each cupcake.

Glass

Prepare a large, rimmed baking sheet with parchment paper.
In a large saucepan, stir together the sugar, water, corn syrup, and cream of tartar.
Place over medium-high heat and while stirring constantly bring the mixture to a boil.
Continue boiling the mixture until it reaches 300 degrees, or hard ball stage.
Immediately pour the syrup onto the prepared baking sheet. Exercise caution when moving the baking sheet as it will be VERY hot.
Allow the syrup to cool completely into a solid.
Once solidified, strike the candy with the back of a metal spoon or butterknife to crack it into large shards.

Decorate

Press the shards of candy glass into the cupcakes and then drizzle with the strawberry pie filling gel on top to simulate blood.
Refrigerate until ready to serve. Best if served within 8 hours.

Notes

Any red pie filling can be used as a substitute for the strawberry pie filling. Fresh and/or frozen strawberries are not recommended unless using your recipe to make a syrupy pie filling prior to using them in the cupcakes.

Nutrition