Creepy Bleeding Halloween Cupcakes

Instructions

Cupcakes

Preheat the oven to 350.

Mix the dry ingredients in a large bowl. Whisk slightly to blend.

Add the water and butter to a saucepan and bring to a boil. 

Add the hot liquid to the dry ingredients and mix. 

Add the beaten eggs and vanilla. 

Portion out into lined cupcake pans. Should make approximately 18 cupcakes. 

Bake for 30 minutes. Until wooden stick comes out clean. 

Set the cupcakes aside to cool before decorating.

Cream Cheese Frosting

Beat together the cream cheese and butter until slightly fluffy. 

Add the powdered sugar, 1 cup at a time. Incorporate slowly at first. 

Add the vanilla and the salt, mix to incorperate.

Add the heavy cream, if needed. If the frosting is too thick add heavy cream in a tablespoon at a time.

Refrigerate for about an hour before using. 

Place the frosting into a piping bag and pipe frosting onto cupcakes. (optional)

Edible Sugar Glass

Add the sugar and water to a saucepan. 

Using a candy thermometer, bring to boil and then to 300-310

Stir occasionally and watch very closely. The sugar syrup's temperature will rise very quickly once it gets over 200

When the sugar is heated, quickly pour out onto a non stick surface and the spread with a non-stick, heat-resistant spatula. 

Edible Blood

Mix the corn syrup and the red food dye together in a bowl.

Add the powdered sugar to thicken the mixture.

Add more red gel to get a darker color. 

Thin with water if needed. 

Decorate The Cupcakes

Core the cupcakes.

Fill each cupcake with a Luxardo cherry and 1 to 2 teaspoons of Luxardo juice from the cherry jar.

Frost the cupcakes with the cream cheese frosting.

Use a spoon to drizzle the cupcakes with edible blood.

Stab each cupcake with a piece of edible glass.

Dessert