Description
Spooky and delightful cupcakes bursting with strawberry cheesecake flavor, topped with eerie edible glass and fake blood.
Ingredients
Scale
- 100 g (½ cup) unsalted butter, room temperature
- 100 g (½ cup) granulated sugar
- 1 egg, room temperature
- 135 g (1 cup) all-purpose flour
- Pinch of salt
- ½ tsp baking powder
- 135 ml (½ cup) whole milk, room temperature
- ½ tsp white vinegar
- ½ tsp baking soda
- 200 g (¾ cup) strawberry purée
- 50 g (¼ cup) granulated sugar (adjust to taste)
- 10 g (1 Tbsp) freshly squeezed lemon juice
- 60 g (⅓ cup) full-fat mascarpone
- 40 g (⅓ cup) powdered sugar, sifted
- 200 g (¾ cup) full-fat cream cheese
- 125 g (½ cup) water
- 170 g (¾ cup) granulated sugar
- 75 g (~⅕ cup) glucose syrup
Instructions
- Make the Edible Glass: Line a baking pan with parchment paper. In a saucepan, combine water, sugar, and glucose syrup. Bring to a boil and cook until it reaches 150 °C (302 °F). Pour syrup onto parchment and let cool in fridge until solid. Once hardened, gently break into shards.
- Bake the Cupcakes: Preheat oven to 175 °C (347 °F). Beat butter and sugar until fluffy, then add egg and mix. Sift flour, salt, and baking powder. Alternate folding in wet and dry ingredients. Mix vinegar and baking soda, then fold into batter. Fill cupcake liners and bake for ~25 minutes. Let cool on rack.
- Prepare the Fake Blood: In a saucepan, combine strawberry purée, sugar, and lemon juice. Cook for 10 minutes until thickened. Strain for smoothness and let cool.
- Make the Frosting: Beat mascarpone, cream cheese, and powdered sugar until smooth for 1–2 minutes.
- Assemble the Cupcakes: Once cooled, make a hole in each cupcake and fill with fake blood. Pipe frosting on top, add shards, and drizzle with more fake blood. Refrigerate and enjoy within 2–3 days.
Notes
Store in an airtight container for up to 3 days; for best texture, let come to room temperature before serving. Handle glass shards carefully!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 658
- Sugar: 63g
- Sodium: 277mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 96g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg