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Bleeding broken glass cupcakes for Halloween! Fluffy almond cupcakes filled with cherry pie filling, topped with almond buttercream and finished with cooked sugar "broken glass" and oozing blood (more cherry!)

Bleeding Broken Glass Cupcakes

  • Author: Erin Browne
  • Yield: 12 cupcakes 1x


  • Sugar Glass
  • 1 cup water
  • 1/2 cup light corn syrup
  • 1 3/4 cup white sugar
  • 1/8 tsp cream of tartar
  • Almond Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup white granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/8 tsp salt
  • 1/2 cup milk
  • 1/4 cup vegetable or canola oil
  • 1 large egg
  • 1/2 tsp almond extract
  • 1 can cherry pie filling, pureed until smooth
  • Almond Buttercream
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1/4 tsp salt
  • 1 tsp almond extract
  • 1-2 TBS of milk to thin


  1. Sugar Glass
  2. Mix the water, corn syrup, white sugar, and cream of tartar in a saucepan with high sides. Bring to a boil, insert a candy thermometer and continue boiling rapidly until mixture thickens and reaches 300 degrees, stirring occasionally.
  3. Working quickly, pour the mixture into a 9x13 cake pan or rimmed baking sheet. Allow to cool and harden completely, and then lightly smack with the smooth side of a meat tenderizer to break into shards.
  4. Almond Cupcakes
  5. Pre-heat oven to 350F. Line a 12-cup muffin tin with baking papers.
  6. In a bowl, mix together flour, sugar, baking powder, and salt. Add the remaining ingredients and combine using a hand mixer, stopping just when the batter becomes smooth. Fill baking papers 2/3 of the way full with batter. Bake on the center rack for about 14 minutes or until a toothpick inserted in the middle comes out with only a few loose crumbs, and the tops spring back when lightly touched.
  7. Remove from oven, allow to cool for about 5 minutes in the pan and then carefully remove the cupcakes from the pan and allow to cool completely.
  8. Once cooled, use a cupcake core tool or small spoon and dig out a cavity in the center of each cupcake. Fill each cavity with cherry pie filling and then replace the tops with the remaining cupcake pieces.
  9. Almond Buttercream
  10. Using a hand or stand mixer, blend together the softened butter and almond extract until smooth. Add the salt and then the powdered sugar 1 cup at a time until totally combined. Add the milk a little at a time, mixing well after each addition until the frosting has thinned enough to be easily spreadable or able to be piped.
  11. Using a knife or a pastry bag fitted with a large round tip, apply buttercream to each cupcake. Top each cupcake with several pieces of sugar glass, and then drizzle leftover pie filling on top.
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