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
- 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.
- 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.
Fat: 5 grams