Edible Glass Halloween Cupcakes
These spooky and delicious Edible Glass Cupcakes are perfect for Halloween and will be the main event on any festive occasion! Making edible sugar glass at home is so much easier than you might think and is so much fun to get creative with! I hope that you enjoy this Halloween recipe as much as I do!
How To Make Edible Glass
Combine the sugar, water, and corn syrup in a small saucepan.
Place over medium heat and bring to a boil. Do not stir.
Allow the mixture to reach 300 degrees F (use a candy thermometer for accuracy).
Remove from heat and pour onto a cookie sheet lined with parchment paper.
Use an offset spatula to spread it evenly. Be extremely careful as the mixture is very hot.
Let it cool and harden at room temperature for 1-2 hours or speed up the process by placing it in the fridge.
Once hardened, use a mallet to break it into shards.
Tips for Making Homemade Edible Glass
Precision is Key: Use a candy thermometer to ensure the sugar mixture reaches the perfect temperature of 300 degrees F.
Avoid Stirring: Stirring can cause the sugar to crystallize, which will ruin the glass-like effect.
Safety First: The sugar mixture is extremely hot and can cause severe burns. Handle with care and keep out of reach of children.
The Trick to a Smooth Buttercream
In a stand mixer with a whisk attachment or using an electric mixer, combine the butter, confectioner’s sugar, and vanilla.
Gradually add the heavy cream, one tablespoon at a time, until the mixture is smooth, light, and fluffy.
Continue to beat until you reach a creamy consistency. Cover and set aside.
Tip: Ensure the butter is at room temperature for the best results. Cold butter will not mix well and could result in a lumpy buttercream.
How to Store Edible Glass Halloween Cupcakes
Room Temperature: Store in an airtight container at room temperature for up to 2 days.
Refrigeration: If you need to store them for longer, place them in the fridge for up to a week. Allow them to come to room temperature before serving.
Avoid Humidity: Humidity can cause the sugar glass to become sticky, so keep the cupcakes in a cool, dry place.
Edible Glass Cupcakes
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12-15
servings30
minutes12
minutesKeep the screen of your device on.
Vanilla Cupcakes
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
2 1/2 tsp. 1⁄2 tsp. vanilla
1/2 cup buttermilk, room temperature
- Edible Sugar Glass
1 cup sugar
1/4 cup + 2 Tbsp. water
1/3 cup light corn syrup
- Vanilla Buttercream
1 cup unsalted butter, softened
4 1/2 cups confectioner’s sugar
2 tsp. vanilla extract
4-5 Tbsp. heavy whipping cream
- Red Icing
1/2 cup confectioner’s sugar
1-2 tsp. water (plus more if needed)
2-3 drops red food dye
Directions
- Preheat the oven to 350 degrees F. and line a cupcake pan with parchment liners. Set aside.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate, larger bowl, use an electric mixer to beat the butter and and sugar until it is light and fluffy. Mix for 3-5 minutes or until the mixture has lightened in color and is fluffy.
- Add in the eggs one at a time mixing between each addition. Add in the vanilla.
- Beginning and ending with the dry ingredients alternate adding in the dry ingredients and buttermilk. Mixing a little bit between each addition.
- Do not over-mix the batter, use a silicone spatula to ensure that everything is combined nicely and evenly.
- Scoop and fill the cupcakes to fill the liners and fill them about 3/4 amount of the way.
- Bake for 12-15 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow them to cool completely before decorating.
- Edible Sugar Glass
- Combine the sugar, water, and corn syrup in a small saucepot. Place over medium heat and let it come to a boil. Do not mix of touch this. As soon as the mixture reaches 300 degrees F. remove it from the heat then pour onto a cookie sheet fit with parchment paper. Use an offset spatula to spread it evenly in the pan. Be EXTREMELY careful because this mixture will burn you if it touches your skin.
- Allow the edible glass to sit out at room temperature and harden for 1-2 hours. You can place it in the fridge to help speed up this process. Once the sugar glass has hardened, use a mallet to smash and break it up into shards.
- Vanilla Buttercream
- To make the buttercream, use a stand mixer fit with the whisk attachment or an electric mixer and combine the butter, confectioner’s sugar, and vanilla while slowly adding in one tablespoon of heavy cream at a time. Mix until the mixture becomes light and fluffy and creamy. Cover and set aside until it is time to decorate.
- Red Icing
- To make the red icing to mimic blood, stir the confectioner’s sugar and 1 teaspoon of water at a time until it reaches a consistency where you’re able to mix it nicely without it being too runny. Add the red food dye until you reach a desirable shade. If the mixture is too thin, add more confectioner’s sugar.
- Assembly
- Use a large star tip to pipe a nice swirl of buttercream on top of each cupcake. Pick out the perfect shards of edible glass to top each cupcake off with then pipe drips of blood on the pieces of sugar glass. Repeat this process for each cupcake using various sizes and different amounts of red icing for each one to make them spooky and unique.
- Please be careful serving these, especially to children as the edible glass can be very sharp. I suggest removing the small pieces of edible glass from the cupcakes before handing them to children. I hope that you have so much fun making these and enjoy!
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