24 cupcakes (any kind), frosted (with canned or homemade frosting)
2 cups water
3 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon cream of tartar
14.5 oz can of dark cherries in water (water, not syrup)
1/4 cup superfine sugar (you can find this in the baking aisle)
1/2 teaspoon lime juice
1 Tablespoon cornstarch
To Make the Glass:
1. Line a large cookie sheet with foil and spray with nonstick spray. You want to spray the pan at least 30 minutes prior to using it.
2. Mix together the water, sugar, corn syrup and cream of tartar in an old saucepan and bring to a boil with a candy thermometer inserted. Let the mixture boil, stirring continuously, until it reaches 300 F. Pour the mixture very quickly and carefully into the lined and oiled pan and let cool.
3. When the mixture has cooled completely, carefully pop it out of the pan and peel off the foil. Tap it in the center with a hammer or meat mallet to crack it into shards.
To Make the Blood:
1. Pour the can of cherries (with juice) in a food processor or blender and mix just enough for the cherries to be mostly broken up but not completely smooth. Pour the cherry mixture with the rest of the blood ingredients into a heavy saucepan and heat on medium. Slowly bring to a boil, stirring constantly.
2. Reduce to a simmer and heat until the cherry mixture has thickened. Allow to cool.
3. Spoon a blob of “blood” on the center of each cupcake. Dip an edge of a “glass shard” into the blood and insert in the center of the blood.
(Source: Confessions of a Cookbook Queen)