Ingredients Cupcakes – ½ cups Unsalted butter – ½ cups Granulated sugar – 1 Egg – ½ cups AP flour – Pinch of salt – ½ teaspoon Baking powder – ½ cups Whole milk at room temperature – ½ teaspoon White vinegar – ½ teaspoon Baking soda Fake blood – 1⅓ cups strawberry pure fresh or frozen – ¼ cups Granulated sugar depends on sweetness of strawberry – 1 tablespoon lemon juice freshly squeezed Frosting – ⅓ cups Mascarpone full fat – ⅓ cups Icing sugar – ¾ cups Cream cheese full fat Edible glass – ½ cups water – ¾ cups Granulated sugar – ⅕ cups Glucose syrup
Instructions Edible glass – Boil sugar, glucose syrup and water then carefully pour it over the prepared baking pan. Let it cool in the fridge for a few hours then break it into smaller pieces Cupcakes – Beat room temperature butter and sugar together until pale and fluffy then beat the egg in – Sift flour, salt and baking powder together, this is the “dry ingredients”, while the room temp milk is your wet ingredient – Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time – Spoon the mixture into Cupcake pan and Bake for 25 min Fake blood – Cook the ingredients for about 10-15 minutes until thickens to a "blood" consistency. After cooking, use a sieve to get a smooth texture. Let it cool before using it Frosting – Whip mascarpone, cream cheese and icing sugar with an Electric hand mixer. until smooth and fluffy, Assembling – Once cupcakes cooled to room temperature,, fill them with fake blood, pipe frosting on them and decorate with edible glass