Cupcakes are always a party favourite and they taste even nicer when infused with tea. Covered in “glass shards and blood”, they’re the perfect dessert to serve your guest on a spooky Halloween night.

Sugar Glass

If you’ve ever made sugar glass before, you’ll know that it’s a fickle thing. The key is to heat up to 150°C, so a candy thermometer is very useful. If you want the sugar glass to harden quicker, place the baking paper in the fridge beforehand. I used maple syrup for my glass – that’s why it looks slightly brown. For a more transparent glass effect, I suggest you to use light corn syrup instead.

Hibiscus Blood Syrup

We’ve used our organic hibiscus flower tea for the syrup, as its tangy flavour is the perfect antidote to the sweet icing. However, any fruit teas from our Fruit Cooler box or any red fruit tea you have at home would work too. You can also experiment with the sweetness, as that’s something very personal. I found 2 tbsp sugar to be perfect for the amount of syrup I was making, however if you want it to be sweeter, you can increase the amount of sugar you’re using.

Halloween Decoration

You can also use the glass shards and blood syrup for other Halloween cakes. I would recommend placing the sugar glass shards first and then sprinkling them with syrup. I used about 3 shards per cupcake, which I think is the idea number (too many sugar glass shards and your cupcake will become too sweet to eat).