Bloody Cupcakes

Step 01

Make the edible 'glass': line a baking sheet with a nonstick mat or baking paper.

Step 02

In a medium saucepan fitted with a sugar thermometer, combine the water, corn syrup and sugar. Cook over a medium-high heat, stirring frequently, until the temperature reaches 150C/300F, the hard crack stage.

Step 03

Pour the sweets mixture evenly onto the prepared baking sheet and let cool at room temperature for 45-50 minutes.

Step 04

Once cooled, drop the baking sheet onto the counter a few times to break the mixture into 1-2 inch 'glass' shards. Dust lightly with cornstarch to prevent the pieces from sticking together.

Step 05

Make the 'blood': in a small bowl, whisk together the corn syrup, cornstarch, water, red gel food colouring and blue gel food colouring until well combined.

Step 06

Stick 2-3 pieces of 'glass' into each cupcake or muffin. Drizzle the 'blood' over the top and enjoy.