BLOODY BROKEN GLASS CUPCAKES
I made made these cupcakes for my nephew's birthday and they turned out so creepy that I thought I would share them here for Halloween. I tried out a few different methods for sugar glass and included the method which produced the clearest glass for me.
Provided by Jai
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h20m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
- Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
- Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
- Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
- Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
- Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 74.6 g, Cholesterol 23.3 mg, Fat 9 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 198.2 mg, Sugar 58.1 g
HALLOWEEN BLOODY BAKED RATS
This is a fun, inexpensive, creepy Halloween entree that will gross out and impress your dinner guests. It is mini meatloaves baked in tomato sauce that are shaped like rats with cheese in the middle. When you cut it open, gooey cheese will come oozing out. Garnished with a spaghetti noodle tail and carrot ears, these pests are sure to be a devilishly delectable dinner.
Provided by ANGELA O.
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
- In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
- Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
- While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
- Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.
Nutrition Facts : Calories 965.7 calories, Carbohydrate 94.2 g, Cholesterol 218.8 mg, Fat 40.7 g, Fiber 5 g, Protein 56.9 g, SaturatedFat 18.2 g, Sodium 2516.2 mg, Sugar 63.5 g
BLOODY HALLOWEEN CAKE
Make and share this Bloody Halloween Cake recipe from Food.com.
Provided by Kitty Kat Cook
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix cake mix, eggs, oil, water, and chocolate instant pudding. Bake according to directions on box.
- Let the cake cool to room temperature. Hand-mix whipped topping, sweetened condensed milk, 2 3oz puddings, marshmallow fluff and red food coloring.
- If it needs more liquid add 1 tbsp of regular milk until you reach your preferred frosting consistency. Add the worms and frost the cake.
- Drizzle with the gel.
- Happy Halloween!
- Tip: Omit the worms and add heart confettis for valentine's Day!
A BLOODY GOOD TSUNAMI CAKE
The tsunami--or pull-it-up--cake really works perfectly for a scary Halloween cake. For this one, you simply plunge a plastic toy hatchet, meat cleaver or dagger into the top of a red velvet cake (you can make it from scratch with my recipe below, but there's no shame in using a store-bought cake!), then wrap the cake in clear acetate, pour a creamy red topping and decorations onto the top inside the acetate shell, then pull up the acetate so that it allows the "bloody" topping to cascade down over the sides of the cake. It's creepy in the best possible way!
Provided by Carla Hall
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- For the roasted beet purée: Preheat the oven to 425 degrees F.
- Place the beets in a piece of foil and season with the salt. Top with the olive oil and a splash of water, close up the foil and roast until a knife or skewer comes out with ease when inserted into the beets, 25 to 30 minutes. Set aside to cool just enough to handle.
- Peel the beets, transfer to a blender with any remaining juices and purée, adding up to 1/4 cup water if needed to get it to puree.
- For the red velvet cake: Reduce the oven temperature to 350 degrees F. Butter and flour two 8-inch round cake pans.
- In the bowl of a stand mixer, combine the flour, granulated sugar, cocoa, baking soda and salt. Mix on low for 30 seconds with the paddle attachment.
- In a separate bowl, whisk to combine 1/2 cup of the roasted beet purée, the buttermilk, oil, food coloring, vinegar, vanilla and eggs. In 2 parts, pour into the mixer. Mix on medium speed until combined. Do not overmix. Pour the batter into the prepared pans.
- Bake on the center rack until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes, then turn out on a wire rack. Let the cakes cool completely before frosting.
- For the cream cheese frosting: Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer until combined. Add the chocolate and vanilla extract, then continue to mix until incorporated. Next, slowly add the powdered sugar, beating until the frosting is light and fluffy. Transfer to a piping bag or ziptop bag and snip off the end.
- Pipe a tablespoon of frosting onto a rotating cake stand and place an 8-inch cake round on top, pressing gently to adhere. Place the first cake on the cake round and trim the dome to make flat if needed. Cut the cake in half horizontally to make 2 layers. Frost the top of the first layer, then place the second half on top and frost. Repeat with the remaining cake, cutting in half and stacking between layers of frosting. There should be 4 layers. Finally, frost the sides, finishing with the top.
- For the bloody good tsunami topping: Whisk the milk, heavy cream, cornstarch and salt in a medium saucepan until smooth. Heat over medium heat, whisking constantly, until the mixture just begins to thicken, about 5 minutes. Remove from the heat and immediately whisk in the condensed milk and red food coloring (as many drops to get the color you prefer). Place a layer of plastic wrap over the top of the mixture to prevent a skin from forming, then allow to cool completely before using.
- To assemble the bloody good tsunami cake: Cut a sheet of clear acetate that can wrap completely around the base of the cake, adding an extra 2 inches so that it can be secured with tape on the side and also making sure that the acetate is taller than the top of the cake by at least 5 inches. Wrap the acetate around the cake and tape it to form a long tube--it should not be so tight as to squeeze against the outer layer of the cake, but still have no gaps at the top of the cake so that the topping will not seep over the edges. Gently spoon the bloody good tsunami topping over the top of the cake, then spoon an even layer of red sprinkles and sparkling sugar, about 1/4 inch thick, over the topping. Plunge a plastic toy hatchet, meat cleaver or dagger into the center of the top of the cake--it should be very decorative and realistic-looking for the best effect!
- To reveal the tsunami, grasp the top of the acetate and gently pull up to loosen from the base of the cake, then continue pulling up over the top of the cake in one single motion to allow the topping to cascade over the side of the cake.
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