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Red velvet broken glass cupcakes recipe

Red velvet broken glass cupcakes recipe

38 ratings

This cupcake gets a spooky halloween makeover. Made with 'blood' of raspberries, grated beetroot and a cream cheese icing - these cakes are a real treat. See method

  • Serves 12
  • 40 mins to prepare and 20 mins to cook, 20 mins to cool
  • 460 calories / serving


  • 250g (8oz) plain flour
  • 40g cocoa powder
  • 2 tsp baking powder
  • 2 eggs
  • 150g (5oz) caster sugar
  • 4 tbsp sunflower oil
  • 200ml (1/3pt) milk
  • 250g (8oz) cooked beetroot, grated

To decorate

  • 90g (3 1/4oz) butter, softened
  • 200g icing sugar, sifted
  • 200g (7oz) lighter cream cheese
  • 2 x 200g packs clear mints
  • 200g (7oz) fresh or frozen raspberries

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    7g 35%
  • Sugars

    64g 71%
  • Salt

    0.7g <1%

of the reference intake
Carbohydrate 80.7g Protein 6.3g Fibre 2.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases. Sift the flour, cocoa powder and baking powder into a mixing bowl. Beat together the eggs, caster sugar, sunflower oil and milk, and then mix in the grated beetroot. Fold the wet mixture into the dry ingredients.
  2. Divide the mixture between the muffin cases and bake for 20 minutes, until springy to the touch. Allow to cool.
  3. While the cupcakes are cooling, make the frosting. Beat together the butter and icing sugar until pale and fluffy then fold in the cream cheese. Keep in the fridge until ready to use.
  4. For the ‘broken glass’, unwrap the mints and put into a heavy based pan. Heat over a very gentle heat until melted, then pour onto a baking sheet lined with non-stick baking paper and allow to harden. Break gently with the end of a rolling pin to create the effect of broken glass. To make the ‘blood’, push the raspberries through a sieve and discard the seeds.
  5. To assemble, spread the frosting over each cupcake, push a few bits of ‘broken glass’ into each one and finally drizzle with a little of the raspberry purée.

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