I started with the sugar glass. First I covered a baking tray in foil and brushed it all over with oil.
In a large pan I heated up 500ml water, 785g granulated sugar, 250ml liquid glucose and 1/2 tsp cream of tartar. I let the mixture boil until it reached 300F.
I think my thermometer is slightly off as the sugar slightly caramelised and went golden. It is meant to stay clear! I also think you need two baking trays for this as the sugar was very thick. Pour it in and leave to cool for a couple of hours. When I bashed it up into shards it was much too thick for one single shard in the cupcake, so I used several smaller ones instead.
To make the sponge I first mixed 60g butter, I used Stork, and 140g caster sugar together. I added 1 large egg and mixed in. Then I added 30g cocoa powder, 1/2 tsp vanilla extract, a pinch of salt, and some Sugarflair Extra Red food colouring. After that I added 120ml buttermilk and 225g plain flour. Finally 1/2 tsp cider vinegar and 1/2 tsp bicarbonate of soda.
It was a very thick mixture and not the kind of cake batter I’m used to seeing. I spooned it into 12 muffin cases.
I baked on 180C/350F/Gas Mark 4 for 15 minutes.
To make the cherry sauce I gently heated 125g mashed up tinned black cherries, 50g caster sugar, 120ml juice from the cherries, 1/2 tsp lime juice and 1 tbsp cornflour.
I brought it to the boil and let it bubble for about 5 minutes until thick. I then sieved it.
As the cherry sauce was so jelly like, I decided to core the cupcakes and use it as a filling!
To decorate the clawed cupcakes (an idea I saw on Pinterest!) I rolled out some white icing and cut out cupcake sized circles. I used a little bit of buttercream to help it stick and placed it over the cupcake sponge. I used a knife to make rough scratches in the icing. Then I dipped a cocktail stick in red food colouring and dragged it along the scratches.
For the broken glass cupcakes I made some buttercream with 80g butter, 160g icing sugar and 1/2 tsp vanilla extract. I piped it on with a star nozzle, stabbed the cake with some of the sugar glass shards and drizzle over some shop bought strawberry sauce I had in the cupboard.
To decorate the brain cupcakes I made some buttercream with 80g butter, 160g icing sugar, 1/2 tsp vanilla extract and some pink food colouring. I smoothed it over the cupcake then using a plain circular nozzle I pipe a line down the middle and squiggly bits down each side.
- 500ml Water
- 785g Granulated sugar
- 250ml Liquid glucose
- 1/2 tsp Cream of tartar
- 220g Butter
- 190g Caster sugar
- 1 Egg
- 30g Cocoa powder
- 1 1/2 tsp Vanilla extract
- A pinch of Salt
- Red food colouring
- 120ml Buttermilk
- 225g Plain flour
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Cider vinegar
- 245g Tinned black cherries
- 1/2 tsp Lime juice
- 1 tbsp Cornflour
- 320g Icing sugar
- Strawberry sauce
- 100g White fondant
- Pink food colouring