Broken Glass Red Velvet Cupcakes

Broken Glass Cupcakes
Broken Glass Cupcakes
A bloody mess of a cupcake sure to have all your guests thinking you're mad.
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Ingredients
  1. 2 1/2 cups cake flour (not self- rising), sifted
  2. 2 tablespoons unsweetened Dutch-process cocoa powder
  3. 1 teaspoon salt
  4. 1 1/2 cups sugar
  5. 1 1/2 cups vegetable oil
  6. 2 large eggs, room temperature
  7. 1/2 teaspoon red gel-paste food color
  8. 1 teaspoon pure vanilla extract
  9. 1 cup buttermilk
  10. 1 1/2 teaspoons baking soda
  11. 2 teaspoons distilled white vinegar
  12. FOR THE CARAMEL
  13. 1 1/2 cups granulated sugar
  14. 3/4 cup water
  15. FOR THE FROSTING
  16. 1 pound cream cheese, room temperature
  17. 2 sticks unsalted butter, room temperature
  18. 6 cups confectioners' sugar
  19. 1/2 teaspoon pure vanilla extract
  20. 1 cup cherry or raspberry preserves, strained, for garnish
Instructions
  1. 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
  2. 2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
  3. 3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
  4. 4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  5. 5. Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.
  6. 6. Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners' sugar and vanilla. Beat until creamy and spreadable.
  7. 7. Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel "glass" in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.
Notes
  1. For busy mothers: Here is a faster way to make this recipe. Purchase a box of Red Velvet Cake Mix, a container of Cream Cheese Frosting or any white frosting and then just make the caramel glass bits for the top yourself.
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