You will need:
For the cake:
175g Self-raising flour
175g Caster Sugar
175g Margarine/butter
3 eggs
1 tbsp Cocoa Powder
For the Edible Glass:
150g Boiled Sweets
For the Buttercream:
175g Icing Sugar
75g Butter
1 tbsp Milk (or liquid)
For the Edible Blood:
2 tbsp Golden Syrup
0.5tsp Cocoa Powder
Red Colouring
Method:
Step one: Making the cakes;
1. Firstly in a bowl, cream together your margarine and sugar.
2. Then add your eggs and mix well.
3. Finally add your flour and Cocoa Powder and mix well until well combined.
4. Then divide your mixture between 12 cupcake cases, and bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for 12-15 mins.
Step two: Making the edible glass;
5. Put your boiled sweets into a bag and hit with a rolling pin until the sweets are broken up a bit.
6. Then put on a prelined baking tray, the bigger the better as the sweets will spread and its better to be on the thinner so its easier to break. Then bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for 10 mins.
7. Once cooled, break the edible glass into the size shards you require.
Step three: Making the buttercream;
8. Make sure the butter is at room temperature.
9. In a bowl, add the butter to icing sugar and push the butter into the icing sugar using a fork. This should help keep the icing dust down.
10. Once the butter and icing sugar are as mixed as they can be, add the liquid you are using a bit at a time until it is a smooth buttercream. If you add too much liquid, add more icing sugar to bring it back.
Step four: Making the edible blood
11. To the golden syrup add red food colouring until the golden syrup is bright red.
12. Then add the cocoa powder and mix, it should given a darker red colour, you can add more colouring if required.
Step five: Assemble
13. Top the cupcakes with the buttercream, either using a piping bag or spread with a knife.
14. Then put a shard or two of edible glass into the top of each cupcake
15. Then finally drizzle the edible blood on top of each shard.
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