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Blood and Glass Cupcakes

Dietary Requirements
Difficulty Level
Serving size
30 mins
Prep time
15-20 mins



unsalted butter, softened
caster sugar
medium free-range eggs
self-raising flour (with ½ tsp or sea salt and ½ tsp baking powder sifted in)
1-2 tsp
strong red food colouring gel
2 tsp
vanilla extract or paste

For the icing, blood and glass decoration

unsalted butter, softened
sifted icing sugar
2 tsp
vanilla bean paste or extract
foxes glacier mints
2 tbsp
seedless raspberry jam
2 tsp
light agave syrup or light runny honey
A little red and blue food colouring



Cupcake baking tray

Cupcake cases

Apple corer

Piping bag fitted with a large round nozzle (or snip a hole)

Stand mixer with paddle attachment or bowl and wooden spoon


A teaspoon or piping bag for the blood

Step 1

For the glass, preheat the oven to 180 °C fan. 

Line a large baking tray with a heat proof silicone matt or strong baking parchment.

Unwrap the mints and place them closely together on the centre of the baking tray.

Place in the oven for about 5-6 minutes until the mints have melted.

Carefully remove from the oven, tap the tray and tilt slightly to remove any bubbles.

Leave to cool and set hard.

Step 2

Cream the butter, sugar, and vanilla paste until pale, fluffy, and creamy.

Add the eggs in one at a time, beating until fully incorporated.

Add in the food colouring until you are happy with the shade (I like them really bright for Halloween).

Add the salt and baking powder into the flour, then fold through the mixture gently until everything is incorporated.

Step 3

Spoon into the baking cases.

Bake for approx. 12-15 minutes until risen and cooked through, a skewer inserted into the middle of the cake comes out clean.

Step 4

Once cooled, mix the jam and agave together in a small bowl, tinting with a little red colouring and a tiny amount of blue to get the blood effect.

Remove a little of the sponge in the centre with an apple corer, and fill with a heaped tsp of the jammy blood.

Step 5

To decorate the cakes, make the frosting by beating the butter, icing sugar, and vanilla until very smooth, pale, and fluffy.

Place into a piping bag and pipe over the cupcakes from the outside winding inwards, drawing up to a peak to create a swirl on the top.

Break up the mint sheet into shards to look like broken glass, and push randomly over the cupcakes to impale the frosting in multiple places.

Use a spoon or small piping bag, to pipe or drizzle the blood where the glass is impaling the frosting.


You can also create the same effect on a larger cake!