BLOODY CUPCAKES RECIPE BY TASTY
Here's what you need: water, light corn syrup, granulated sugar, cornstarch, corn syrup, cornstarch, water, red gel food coloring, blue gel food coloring, red velvet cupcakes, candy thermometer
Provided by Betsy Carter
Categories Desserts
Yield 8 cupcakes
Number Of Ingredients 11
Steps:
- Make the edible "glass": Line a baking sheet with a nonstick mat or parchment paper.
- 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.
- Pour the candy evenly onto the prepared baking sheet and let cool at room temperature for 45-50 minutes.
- 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.
- Make the "blood": In a small bowl, whisk together the corn syrup, cornstarch, water, red food coloring, and blue food coloring until well combined.
- Stick 2-3 pieces of "glass" into each red velvet cupcake. Drizzle the "blood" over the top.
- Enjoy!
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