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Broken Glass Cupcakes Recipe


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     Broken Glass Cupcakes

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   42

4 1/2 c cake flour
2 Tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1 1/2 c whole milk
1 Tbsp vanilla extract
2 sticks, plus 2 Tbsp unsalted butter, room temp
2 1/4 c sugar
7 large egg whites, room temp
1 1/2 c sugar
3/4 c water

Preheat oven to 350. Make the cupcakes- Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and 3/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup. Beat butter with a mixer on medium- high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.
In a clean bowl, whisk egg whites with a mixer on medium high speed until stiff peaks form. Fold one- third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.
Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.
Meanwhile, make the caramel. Bring granulated sugar and water to a boil in a small highsided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden. Frost cupcakes with cream cheese frosting. Decorate with broken glass caramel and cherry preserve blood.

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