BLOODY CUPCAKES RECIPE BY TASTY

Bloody Cupcakes Recipe by Tasty image

Provided by Betsy Carter

Yield 8 cupcakes

Number Of Ingredients 11

¾ cup water
⅔ cup light corn syrup
2 cups granulated sugar
cornstarch, for dusting
¼ cup corn syrup
1 ½ teaspoons cornstarch
1 tablespoon water, room temperature
1 ½ teaspoons red gel food coloring
2 drops blue gel food coloring
8 red velvet cupcakes, store bought
candy thermometer

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!