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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