Sorry, comments for this post are closed.

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!



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



  • 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.


  • 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.


  • 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.


  • 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.


Serves: 20

Calories: 180

Fat: 5 grams


Related Posts Plugin for WordPress, Blogger...


SEO Powered by Platinum SEO from Techblissonline