News Article

News Article

These 'Dexter' Cupcakes Are a Cut Above

up
101

Bloody Glass CupcakesIf we do nothing else here at FEARnet, we will make sure Dexter fans eat well.

What’s the perfect follow up to “Fried Eggs” ala Dexter? These bloody Dexter cupcakes. New York’s Magnolia Bakery (which is super delicious in case you’ve never been there) sliced and diced their classic red velvet cupcake recipe with pieces of candy broken glass and red syrup to create these cupcakes for the Season 7 Dexter premiere.

While the original Magnolia Bakery recipe is kept under wraps, buried deep inside their walls, we found several fans that were willing to sacrifice their hands to recreate this killer treat. The step-by-step recipe below is from domesticingenue.com, read the entire post here. The broken glass is surprisingly easy to make.


Ingredients
 

Cupcakes:
2   large eggs, room temperature

1 cup buttermilk, room temperature

1 1/2 cups vegetable oil

1 tablespoon cocoa powder

1 teaspoon salt

1 1/2 teaspoon baking soda

1 1/2 cup sugar

2 1/2 cup all-purpose flour

2 tablespoon red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract


Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened
1 1/2 teaspoon vanilla extract

4 cups sifted confectioners’ sugar



Directions

For the cupcakes:
Preheat the oven to 350 degrees and line a couple of cupcake tins. I usually get about 18 cupcakes from this recipe. In a bowl whisk together the sifted flour, sugar, baking soda, salt and cocoa powder. In a separate larger bowl, use a mixer to beat together the room temperature, liquid ingredients (oil, buttermilk, eggs, food coloring, vinegar and vanilla). Add the dry ingredients and mix until smooth. Note: the liquid ingredients must be room temperature so that the batter doesn’t separate and become oily.

Fill the cupcake liners about 2/3 of the way full and bake for about 20-22 minutes. When done, the cupcake should spring up when lightly pressed and a toothpick inserted in the center should come out clean.

Allow to cool completely before frosting.

Cream Cheese Frosting:
In a large mixing bowl, beat the softened cream cheese, butter and vanilla together until fluffy, 2 to 3 minutes. Slowly add the sifted confectioners’ sugar and on low speed until incorporated. Increase the speed to high and mix until light and fluffy.

For the Blood Red Simple syrup (or raspberry preserves)
1/2 cup sugar
1/4 cup water
red food color

Bring to a boil and use the wooden spoon to stir occasionally until the sugar is completely dissolved, about 2 minutes. Turn off the heat and add food color until you get a blood red shade. Set aside to cool for 5 minutes.

For the Broken Glass
The recipe for the “glass” is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.

1-1/2 cups granulated sugar

3/4 cup water

Bring the sugar and water to a boil and use a clean wooden spoon (to prevent crystallization) and stir occasionally until the sugar is completely dissolved. In the meantime, heavily spray a cookie sheet with cooking spray. Reduce heat to med high until it begins to barely turn a golden brown color at the edges, a candy thermometer should read 300 degrees. Immediately take off the heat to keep the crystal clear color of your “glass”. Pour the melted sugar onto the pre-sprayed cookie sheet and tilt the pan to spread it to the edges making a thin layer. Work quickly so that it doesn’t cool too fast.  Let cool completely to set. Once fully hardened, the “glass” can be cracked/smashed to make the shards.
Warning: Liquid sugar is very hot and will stick to skin causing severe burns. I recommend wearing rubber gloves.
 

<none>