The "Broken Glass" Cupcake looks dangerous and delicious at the same time!
The Broken Glass Cupcake looks dangerous and delicious at the same time. But no worries, the “broken glass” is the ‘trick’- so no one will get hurt eating it. Your waist line is safe, too; these cupcakes are under 200 calories and only 5 grams of fat. Happy Halloween!
For the cupcakes:
All-purpose flour 2 cups
Wheat flour ½ cup
Sugar 1 1/2 cups
Cocoa powder 1 tablespoon
Baking soda 1 teaspoon
Salt 1 teaspoon
Buttermilk, nonfat 1 cup
Vegetable oil ½ cup
Plain yogurt, nonfat ½ cup
Eggs, large 2 each
Vanilla extract 1 ½ teaspoon
White distilled vinegar 1 teaspoon
Red food coloring 2 tablespoon
For the frosting:
Heavy whipping cream 1 cup
Powdered sugar ¼ cup
Vanilla extract 2 teaspoons
Fat-free cream cheese 8 ounces
For the “glass”/;
Sugar 1 ½ cups
Water ¾ cup
For the “blood”:
Raspberries, fresh or frozen 1 pint
Preheat oven to 350°F.
In medium size bowl, sift all dry ingredients.
In stand mixer bowl or other mixing bowl; add buttermilk, vegetable oil and non-fat plain yogurt.
Alternate between adding the dry mix and the two eggs.
Then add the vanilla extract, red food coloring, and vinegar.
Mix until batter is well mixed; scrap the sides of the bowl to make sure all dry ingredients are incorporated.
Spray two 8 inch cake pans with non-stick pan spray or a cup cake pan.
Pour batter as evenly as you can into each cake pan (batter will be slightly runny).
Bake in oven for about 30 to 35 minutes.
In a large mixing bowl, add heavy whipping cream. Using an electric mixer, whip cream on high, until soft peaks form. (About 3 minutes).
In a separate mixing bowl, add cream cheese. With the paddle attachment mix on medium-high speed until cream cheese is softened.
Add powdered sugar and vanilla extract to cream cheese, combine well
Add cream cheese mixture whipped cream, fold cream cheese mixture into whipped cream. Be careful to not over mix, folding will help keep the fluffy whipped cream consistency.
Once combined, the frosting is ready to be served, otherwise store in refrigerator for up to 7 days.
Bring sugar and water to a boil in a small sauce-pan. Stirring until sugar dissolves.
Reduce heat to medium-high and cook until mixture just starts to turn pale gold around edges.
Remove from heat and immediately pour onto silicone mat. Working quickly, tilt mat to spread caramel edges to make a thin layer.
Let cool to harden.
Add raspberries to a small sauce pot turn on to medium heat and let cook for about 10-15 minutes or until raspberries soften. Cool
Add raspberries to blender and blend until smooth.
Strain seeds out of blended raspberries creating a smooth consistency, use cold.