Name: Blood Drip Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 1/4 c. all-purpose flour -; 1/2 c. Unsweetened cocoa powder -; 1/4 c. malt powder -; 1 3/4 c. sugar -; 1 tsp. instant coffee -; 1 tsp. baking soda -; 1 tsp. baking powder -; 1 tsp. kosher salt -; 2 large eggs -; 1 c. buttermilk -; 2/3 c. unsalted butter, melted -; 2 tsp. pure vanilla extract -; 2 c. Buttercream Frosting -; 1/2 c. light corn syrup -; 3 c. sugar -; 1/4 tsp. cream of tartar -; 1 1/2 c. water -; Red food coloring gel, for garnish -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Blood Drip Cupcakes

1. 1 1/4 c. all-purpose flour -

2. 1/2 c. Unsweetened cocoa powder -

3. 1/4 c. malt powder -

4. 1 3/4 c. sugar -

5. 1 tsp. instant coffee -

6. 1 tsp. baking soda -

7. 1 tsp. baking powder -

8. 1 tsp. kosher salt -

9. 2 large eggs -

10. 1 c. buttermilk -

11. 2/3 c. unsalted butter, melted -

12. 2 tsp. pure vanilla extract -

13. 2 c. Buttercream Frosting -

14. 1/2 c. light corn syrup -

15. 3 c. sugar -

16. 1/4 tsp. cream of tartar -

17. 1 1/2 c. water -

18. Red food coloring gel, for garnish -

How to cook deliciously - Blood Drip Cupcakes

1. Stage

Preheat oven to 350°. Fill cupcake pan with liners and set aside.

2. Stage

Fill cupcake liners until each cup is two-thirds full, then bake until toothpick inserted in the center comes out clean, 18 to 22 minutes. Remove from oven and transfer to a wire rack to cool completely before frosting.

3. Stage

Make glass candy: Line a baking sheet with foil. Place all ingredients in a small saucepan over medium-high heat and stir until mixture begins to boil. Stop boiling and clip candy thermometer to side of pan. Use a brush and water to wash down any crystals. Bring mixture to 300°, then pour hot candy mixture onto prepared pan. Set aside at least 1 hour, then break apart candy into shards.