Healthy Halloween Recipe: Broken Glass Cupcake

This Halloween recipe is a trick and a treat, all in one. The Broken Glass Cupcake looks dangerous and delicious at the same time. But no worries, the "broken glass" is the 'trick'- so no one will get hurt eating it. Your waist line is safe, too; these cupcakes are under 200 calories and only 5 grams of fat. Happy Halloween!



Ingredients: 

For the cupcakes:

All-purpose flour 2 cups

Wheat flour ½ cup

Sugar 1 1/2 cups

Cocoa powder 1 tablespoon

Baking soda 1 teaspoon

Salt 1 teaspoon

Buttermilk, nonfat 1 cup

Vegetable oil ½ cup

Plain yogurt, nonfat ½ cup

Eggs, large 2 each

Vanilla extract 1 ½ teaspoon

White distilled vinegar 1 teaspoon

Red food coloring 2 tablespoon

For the frosting:

Heavy whipping cream 1 cup

Powdered sugar ¼ cup

Vanilla extract 2 teaspoons

Fat-free cream cheese 8 ounces 

For the “glass”:

Sugar 1 ½ cups

Water ¾ cup

For the “blood”:

Raspberries, fresh or frozen 1 pint

Method:

Cupcakes:

• Preheat oven to 350°F.


• In medium size bowl, sift all dry ingredients.


• In stand mixer bowl or other mixing bowl; add buttermilk, vegetable oil and non-fat plain yogurt.


• Alternate between adding the dry mix and the two eggs.


• Then add the vanilla extract, red food coloring, and vinegar.


• Mix until batter is well mixed; scrap the sides of the bowl to make sure all dry ingredients are incorporated.


• Spray two 8 inch cake pans with non-stick pan spray or a cup cake pan.


• Pour batter as evenly as you can into each cake pan (batter will be slightly runny).


• Bake in oven for about 30 to 35 minutes.

Frosting:

• In a large mixing bowl, add heavy whipping cream. Using an electric mixer, whip cream on high, until soft peaks form. (About 3 minutes).


• In a separate mixing bowl, add cream cheese. With the paddle attachment mix on medium-high speed until cream cheese is softened.


• Add powdered sugar and vanilla extract to cream cheese, combine well


• Add cream cheese mixture whipped cream, fold cream cheese mixture into whipped cream. Be careful to not over mix, folding will help keep the fluffy whipped cream consistency.


• Once combined, the frosting is ready to be served, otherwise store in refrigerator for up to 7 days.

Glass:

• Bring sugar and water to a boil in a small sauce-pan. 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 onto silicone mat. Working quickly, tilt mat to spread caramel edges to make a thin layer.


• Let cool to harden.

Blood:

• Add raspberries to a small sauce pot turn on to medium heat and let cook for about 10-15 minutes or until raspberries soften. Cool


• Add raspberries to blender and blend until smooth.


• Strain seeds out of blended raspberries creating a smooth consistency, use cold.

Nutrition: 

Serves: 20

Calories: 180

Fat: 5 grams