Introduction: Bloody Broken Candy Glass Cupcakes for Halloween

Picture of Bloody Broken Candy Glass Cupcakes for Halloween

 Bloody Broken Glass Candy Cupcakes for Halloween

This is best as a 2 day project for cooling and futzing. It will take a few hours to do right. You can save time buying the cupcakes and icing, but the candy glass you will have to make (but it is really fun) chemistry is like magic. The last page has the ingredients and short version on one page to refer to while making everything.

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Ingredients

Cupcake Base:
1 Can white frosting ( or make your own from icing sugar, a bit of crisco, and water)
1 Box Red Velvet Cake Mix (or other flavour)
3 Eggs
Water
Oil


Sugar Glass:
2 cups water
1 cup light corn syrup (the clear white one, not golden)
3 1/2 cups white sugar
1/4 teaspoon cream of tartar
(some sort of grease or spray to grease the cookie sheet)

Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food colouring
1 drop blue food colouring


Tools:
Various measuring cups and bowls
Candy Thermometer that goes to 300F (or bowl of cold water to do it the risky way)
Cookie sheet
Cupcake pans and cups
Hammer or heavy implement
 Whisk or wooden spoon
Large sauce pan
White tray for display
Toothpick or pin to pop bubbles in the hot candy glass
Spatula to scoop out corn syrop from measuring cup
Tongs ideally to avoid fingerprints in candy


Step 1: Making Cupcakes

Picture of Making Cupcakes

You can buy ready made cupcakes to save time or make them from a box or scratch. My partner and I bought a red velvet cake mix at the store and just followed the instructions. Box made 20.

Fill the cups 1/2-2/3 full to get cupcakes that just fill the paper cups without making "muffin tops" overflow. White cups work the best as they show the red cake through and look more medical. The drips look better on them too.

We just used a can of frosting..but it would have been a bit better thicker. Next time I would make it from scratch and thick. It kind of melted being beside the warm oven. Best to do the next day, on a cool day.

Step 2: Making Candy Glass

Picture of Making Candy Glass

Making candy glass is not technically difficult with the right tools, just takes timing. Cook too long and it turns yellow, cook too short it wont set. Done right it is awesome.

Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar

This is enough to make a whole cookie sheet almost 1/4 thick...which is actually a little thick, feel free to pour some extra in a second cookie sheet.


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NOTE
If you have a candy thermometer, this is fairly straight forward, we didnt, so had to keep testing it by dropping the mixure in a bowl of cold water. At first it just disappears in the water, then gets little strings on the bottom, then a soft lump when you pull it off the bottom with a spoon from your testing waterbowl. Eventually it will form a fairly ridgid ball that is fairly solid when you pull it apart See pic of what a dollop in cold water looks like when you pull it out and it is done. (...thermometer is better though, the one we had only went to 220F) Dont set the thermometer on the bottom of the pan.

300F is very hot, and it is very sticky. DO NOT GET ON YOU. Oven mitts recommended for pouring. An apron too.
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Make the sugar glass:

Grease your cookie sheet, preferably with a clear substance, we used PAM but it is a little yellow.

Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan.
(A rubber spatula helps get all the corn syrop out of the measuring cup).

Bring to a boil. (We did this on Lowish 2 on the dial, and it took 50 minutes, a higher temperature will be less time but risk turning yellow.)

Use a candy thermometer and boil sugar syrup until temperature reaches 300F degrees (hard ball), stirring regularly.
The mixture will thicken as water evaporates (it will take longer than you want to) it will be less than half the volume you started with and very very bubbly.

When sugar reaches 300F degrees, quickly pour onto a greased metal baking pan. (Tool long and the glass with turn yellow)

Tilt the pan to get even coverage.

Use a pin or toothpick to pop as many bubbles as you can to make it clear glass.

Cool until completely hardened (we let it set in the fridge overnight)

When you are ready to do the blood spattering:
We took the entire sheet out cold and wiped off the grease with a cloth. It gets sticky if you wet it with hot water, avoid that.
Break into "shards" using a meat mallet or heavy utensil. Best to do a little at a time, starting 1/4 down the pan with a good whack.
Use tongs to prevent fingerprints on the glass. We used a fork, knife, and tongs, and held the glass by the edges. Long shards look best. Try to use pieces with the fewest bubbles and smoothest surfaces.


Cleanup:

The candy will want to stick to itself, and the pan if it warms up or gets wet, or is handled much.
You can dissolve it in hot running water to cleanup. It might take a bit of time to loosen left overs off the cookie sheet , use a knife to unstick it during cleanup if you have to, or a flipper.


Step 3: Blood

Picture of Blood

Make the edible blood:

Mix together 1/2 cup corn syrup and cornstarch in a bowl or measuring cup.

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, thicker is better.

Stir in the red food coloring.

The BLUE food colour is really strong, we put too much in orginally.
The second try we added the blue to a spoon full of already red blood, and then stirred it in with a second spoon.

We had a nice large white tray, and tested flicking and drizzling onto the surface. It is lighter on the white background. Experiment.

The blood works best cold, so put it in the fridge until ready to use it.

ALTERNATIVE METHOD:

If you dont have all the ingredients, there is nothing like the real thing, and you have all that glass sitting around.  :)



Step 4: Spattering Blood and Fun Stuff

Picture of Spattering Blood and Fun Stuff

NOTE: dont use small pieces for young kids, they could choke.

Summary:
Stab each frosted cupcake with a few shards of broken sugar glass.
Drizzle on drops of "blood" to complete the effect. Less is more here.

Display Instructions:

Since we were doing one for a cool display, we set up the whole tray before touching the cupcake.

We spattered the tray a bit with blood for practice.

Placed some larger shards flat on the tray, some on the blood, some not.
 
Then we spattered a bit more on the tray and shards. Feel free to drip it off your wrist for a real flow effect.

Then literally throw on some small and tiny pieces of glass.

(try not to THINK about your placement. Do it randomly, conscious thought makes it look fake. If you need to practice, get some broken potato chips and toss them on another tray. Then try to repeat that pattern with your glass.)

When the tray looks good place your first cupcake.

Put three large shards deep into the cupcake. Try to use the most sharp edged pieces that are flattest.

Drizzle a tiny tiny bit of blood at the bases of each piece.

Toss a few smaller shards on, making sure that some touch the large pieces.

Drizzle a bit of blood around, trying to make it drip over only one edge. Less is more, dont overdo it. thick blood works best. A trial cupcake on a separate plate works best.

You will have lots left over to play with, so do some imaginative photography when your main tray is done.


Happy Halloween
Craig

Step 5: Quick Instructions on One Page Recap

Broken Glass Cupcakes

Ingredients
1 Can white frosting
1 Box Red Velvet Cake Mix

Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar

Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
1 drop blue food coloring


Directions
Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.

Divide cake batter between lined cupcake tins, about 20  1/2-2/3 full.

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 300F degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300F degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet or heavy utensil.

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. Less is more here.

Comments

Ana K (author)2014-10-29

What does the blood end up tasting like?

solipsism (author)Ana K2014-10-29

sugary water.

QazW2 (author)solipsism2017-06-27

or add a few drops of comercial flavoring :D

mstr06 (author)2016-09-29

I soon have to try this!

Thank you!

thundrepance (author)2015-11-01

SO SICK! SO COOL!! x^) .... this is pure genius!

T-Dawg1 made it! (author)2015-10-31

First try at the candy glass turned out too yellow (simmered too slow, too long). Second try worked beautifully (full rolling boil). I also pulled it from the heat at about 290 F, anticipating the temperature would continue to rise a bit. This worked perfectly.

AshleyH42 (author)2015-10-29

Im planning on making these tomorrow, I am doing a few things different, im just going to use devils food cake for the cupcakes, and im going to fill the center after they are done with cherry pie filling (so it gives it even more of a bleeding look when you bite in), and using the syrup from the cherry pie filling to splatter on top. Hoping it will give it a slightly better taste than just pure sugar blood.

Low Rain (author)2015-10-24

How far in advance can you make these? The glass is what I'm worried about...

loki67 (author)2015-03-15

What does the Cream of tartar do for the recipe?? Similar recipes don't call for it, and Martha Stewarts site only calls for sugar and water, nothing else.

BrianB110 (author)loki672015-10-17

As with the corn syrup which helps prevent the sugar from recrystallizing by blocking crystal formation..the cream of tartar also helps by turning sugar into fructose and glucose.

mayday2012 made it! (author)2015-10-01

This is what I did today <3

SparkySolar (author)2014-10-22

I love this instructable thank you so much

paula.dory (author)2014-10-10

I did make them and they were great I will most definitly make them again this year!!! Thanks !

hbrewer5 (author)2014-04-14

My glass turned yellow and it didn't get hard. what do you think is the problem?

solipsism (author)hbrewer52014-04-14

too hot too fast

solipsism (author)hbrewer52014-04-14

too hot too fast

CatOfTheCanals (author)2013-10-01

Do you know of anything you could use instead of light corn syrup? Can't get it in Ireland, the usual substitute is golden syrup, but as the name suggests it's not clear.

kimbytns (author)CatOfTheCanals2013-10-01

I'm in Australia, and I used glucose syrup.

TrollFaceTheMan (author)kimbytns2014-03-14

Corn syrup is typically Glucose unless you get the high Fructose stuff, so basically it is the same... Good info tough, thanks!

solipsism (author)CatOfTheCanals2013-10-01

http://www.myamericanmarket.com/us/home/kosher-foods/karo-light-corn-syrup

or add food colouring and call it a beer bottle, mold over a real bottle

CatOfTheCanals (author)solipsism2013-10-09

Great thanks!

Dreamchronic (author)2014-01-06

Looks so tasty,mmm:)

Teachersears (author)2013-12-13

Fun. I was up against the clock, so my yearbook students ended up with beer bottle glass in their cupcakes. They ate 'em up though.

tclark449 (author)2013-10-25

Excellent instructions! I was terrified to try making the sugar glass, but your instructions walked me through so well; thank you! This is an excellent Halloween treat and I will use it from now on? Good luck!

bobdog (author)2013-10-18

Edible shot glasses! OR crunches a la Big Mama in Dr Detroit!

gymno pro (author)2013-10-12

i like the glass idea super cool hope you place in the contest!!!!

P.S
Happy Halloween

carterdana (author)2013-10-01

I made these last year and much like solipsism, had a lot of fun with it! My coworkers were a little hesitant at first but they must have changed their minds after trying them since I won first place in work's Halloween dessert contest. Great Instructable, Craig, very informative!

thebeatonpath (author)carterdana2013-10-11

The brain was a nice touch!

thebeatonpath (author)2013-10-11

no name! Reminds me of shopping when visiting family in Canada! Can't wait to try these.

Lotsa Bad Luck (author)2013-10-04

All you need to do is add yellow ribbons of soft candy or frosting and they will be "Crime Scene Cupcakes"!

kimbytns (author)2013-10-01

Credit where credit is due; this recipe is actually from the book "A zombie ate my cupcake" by Lily Vanilli. She makes some really awesome stuff, I recommend you all look her up!

solipsism (author)kimbytns2013-10-02

credit would go to the victorian age at least...hardly something invented in a book last year.

NitroRustlerDriver (author)2013-10-02

I wonder if this technique would work to remove all the bubbles from the mix?

http://youtu.be/WtodXHMDOP8?t=4m7s

qewt (author)2013-10-02

Perfect!

jobard (author)2013-10-02

AWESOME!!!

radratonly (author)2013-10-02

Sweet we have got to try this one. Thank you for this!!!!

mehlani (author)2013-10-02

What a spooky fun idea!

Noelcg (author)2013-10-01

These look awesome, will definitely do for our Halloween party - thank you!!

Horef (author)2013-10-01

paint that glass blue, make breaking bad candy, earn millions. repeat.

foobear (author)2013-10-01

These really are funny

GenAap (author)2013-09-30

I'm afraid to bite into one... Which is a sign of a job well done!

padawanhilary (author)2013-09-30

Fantastic. I'm so doing this.

misko13 (author)2013-09-30

Wow! Very impressive.

oldmicah (author)2013-09-29

That ia so disgusting! Man I love Halloween!

poofrabbit (author)2013-09-29

This is so amazingly disturbing, I LOVE IT!!!! What a great Halloween snack!

tommycai (author)2013-09-29

I have never baked before but I am about to begin thanks for this :)

SanneLaurenssen (author)2013-09-29

Love step 5 :)
We have tried to make the glass last year and our guests were freeked out :)
Really nice in muffin version!

andrea biffi (author)2013-09-29

Ahahah! Impressive!!

Livliv (author)2013-09-29

This. Is. Freaking. Awesome!!!! Fantastic job!!! So real yet so yummy

emilyvanleemput (author)2013-09-29

Really awesome!

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Bio: Graphic Designer/Physicist in Cambridge, Ontario, Canada. I specialize in Photoshop fantasy creations. I always need some work if you need something designed. My website ... More »
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