Broken Glass Cupcakes

Broken Glass Cupcakes

How to make some spooky and fun Broken Glass Cupcakes this Halloween!

Course Dessert
Cuisine International
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 15
Author Manuela Zangara + Decoration inspired by Martha Stewart


Pumpkin Cupcakes

  • 210 gms – 1 2/3 cup flour
  • 1 tsp baking soda
  • 100 gms – ½ cup sugar
  • ¾ tsp salt
  • 1 ¼ tsp pumpkin spice mix
  • 100 gms – ½ cup vegetable oil
  • 2 eggs
  • 80 ml – 1/3 cup milk
  • 1 cup pumpkin purée

Caramel Glass and Blood

  • 100 gms – ½ cup sugar
  • 50 ml – ¼ cup water
  • Strawberry syrup

Vanilla Buttercream

  • 125 gms – ½ cup butter softened
  • 225 gms – 1 scant cup icing sugar sifted
  • 1 tsp vanilla extract


Pumpkin Cupcakes

  1. Combine all the dry ingredients and then add all the remaining ingredients.
  2. Stir just until combined and then fill the cupcake liners 3/4 full.
  3. Bake them in a pre heated oven at 200°C – 400°F for 16-20 minutes or until a toothpick inserted in the centre comes out clean.
  4. Let them cool down completely.

Caramel Glass

  1. Bring the granulated sugar and water to a boil in a small high-sided saucepan, stirring, until the sugar dissolves.
  2. Reduce the heat to medium-high, and cook until the mixture just starts to turn pale gold around the edges.
  3. Quickly remove from heat (or the “glass” will look yellow) and immediately pour the caramel onto a rimmed baking sheet lined with baking paper.
  4. Working quickly, tilt the baking sheet to spread the caramel to make a very thin layer. Let it cool and harden. Then break it into pieces.

Vanilla Buttercream

  1. Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then incorporate the icing sugar and vanilla extract. Mix well.

To Assemble

  1. Pipe the buttercream onto the cooled cupcakes, top them with a piece of “glass” each and drizzle some strawberry syrup “blood” where the caramel has entered the cupcake.