No Tricks, just Treats...

Things are getting spooky ….

This year, i decided to celebrating Halloween Eve with these homemade Halloween inspired cupckaes that are sure to be a hit at your next Halloween bash!

I’ve never considered myself much of a baker given that ive never been granted the biggest sweet tooth, however, theres something about the holidays that seems to get my creative juices flowing. All it usually takes is an inspo picture or idea of some sorts, a quick trip into my amazon & pinterest account, and voila, a new holiday baked creation is created and ready to be shared. And this year was no exception…

I originally came across an inspo picture and recipe of these cupcakes via pinterest, and although baking these cupcakes came with so many firsts for me (which ultimately resulted in them not quite turning out perfect) I learned so much, and will be way more prepared for my the next batch. with a few added tweaks and recommendations of my own (to keep you from making my mistakes), I’m happy to share the recipe and tips for these spooky, sweet, and delicious treats….

Happy Halloween Eve!

Cupcakes:

I’ll admit, I’m notorious for trying to save time and find short cuts when possible it comes to baking, especially when it requires multiple steps, like this recipe. I know, i know, entry level baking 100%, Guity.

For this recipe, I just purchased a box of my favorite white cake mix (follow baking instructions on box). Or, Feel free to whip up your favorite homemade white cake mix. Either way works.

Add 3 tbls. red food dye, mix, and bake according to instructions on box (if using store bought cake mix).

Candy Glass Shards:

2 C water

1 C light corn syrup

3 1/2 C sugar

1/4 tsp cream of tartar

cookie Sheet

Candy Thermometer

Combine all ingredients in large saucepan, bring to a boil. Once the liquid reaches a boil, insert the candy thermometer and keep boiling until mixture reaches 300 degrees while whisking consistently. Grease cookie sheet and pour the sugar onto the cookie sheet and let cool. Once cool and hard, crack into little pieces using a hammer or heavy object.

Please Note: Be sure to not let the mixture surpass 300 degrees and pour immediately onto cookie sheet once mixture reaches 300 degrees to avoid burning the mixture resulting in a yellowish/brownish hue to your glass shards.

Fake Blood:

1/2 c light corn syrup

1 tbsp corn starch

1/4 C water

1 tbsp red food coloring

Rasberry Jam

using a mixing bowl, mix together the corn syrup, cornstarch, and water.

After combined, add red food coloring.

Pro Tip: Through my experience, to help ensure a thicker fake blood, add more corn starch and rasberry jam 1 tbsp at a time until you reach desired thickness. This will help your blood to be less runny and give a more professional look, and not to mention, even better taste. I found the by adding the rasberry jelly, it gave the blood a really nice flavor.

Frosting:

Pro Tip: To save time, you can use store bought, or follow the recipe below for a more homemade sweet and subtle butter cream frosting.

1 C softened unsalted sweet cream butter

2 1/2 C powder sugar

1 tsp vanilla

3-5 tbs heavy whipping cream

disposable piping bag with star piping tip

Using a mixer, combine all ingredients and mix on medium speed. mix until you see stiff peaks. Scoop frosting into pippng bag and frost cupcakes once the cupcakes are cooled.

Place pieces of the broken candy glass randomly into the frosted cupcakes.

Drip the fake blood on the cupcakes and between the shards, and enjoy!