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Bloody Raspberry Muffins with Broken Glass Topping

Bloody Raspberry Muffins with Broken Glass Topping

These muffins have a tender, golden crumb with a frozen raspberry coulis center that melts into a gooey, tart surprise. Topped with whipped cream and shards of red caramel “broken glass,” they make a dramatic Halloween dessert and can be prepped ahead.
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Prep Time:30 minutes
Cook Time:15 minutes
Total Time:1 minute
Course: Desserts
Keyword: caramel, coulis, Halloween, muffins, raspberry

Equipment

  • small saucepan
  • silicone mould or ice cube tray
  • muffin tin
  • muffin liners
  • Large bowl
  • mixing bowl
  • piping bag with fluted tip
  • parchment paper or silicone mat

Ingredients

  • 11/4 cups frozen raspberries
  • 1/3 cup granulated sugar
  • 11/2 tbsp water
  • 2 large eggs
  • 23/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup milk
  • 7 tbsp butter softened
  • 2 tsp baking powder
  • 11/4 cups heavy cream
  • 11/2 tbsp powdered sugar
  • 11/2 tsp vanilla extract
  • 1/4 tsp red food colouring
  • 1/2 cup granulated sugar
  • 1/8 tsp red food colouring

Instructions

  1. Combine frozen raspberries, granulated sugar, and water in a small saucepan.
  2. Cook over medium heat for 5–8 minutes, stirring occasionally, until the raspberries break down into a coulis.
  3. Pour ⅔ of the coulis into small silicone moulds or an ice cube tray and freeze at least 1 hour to make the frozen inserts.
  4. Refrigerate the remaining coulis to use as a drizzle later.
  5. Preheat oven to 220°C (425°F).
  6. In a large bowl, beat the eggs with granulated sugar until light and foamy.
  7. Stir the softened butter into the egg mixture.
  8. In a separate bowl, combine the all-purpose flour and baking powder.
  9. Alternate adding the flour mixture and the milk into the egg mixture, stirring until the batter is smooth.
  10. Line a muffin tin and fill each liner halfway with batter.
  11. Place one frozen raspberry insert cube into the center of each muffin liner.
  12. Cover each insert with a little more batter, filling the liners about ¾ full.
  13. Bake for 15 minutes or until golden, then cool completely.
  14. In a bowl, whip the cold heavy cream until it begins to thicken.
  15. Add the powdered sugar, vanilla extract, and red food colouring to the cream.
  16. Continue whipping until stiff peaks form.
  17. Transfer the whipped cream to a piping bag fitted with a fluted tip and refrigerate until ready to pipe.
  18. In a small saucepan, melt the granulated sugar over medium heat without stirring until it reaches an amber colour.
  19. Remove the pan from the heat and quickly stir in the red food colouring.
  20. Pour the hot caramel onto parchment paper or a silicone mat and spread it thinly.
  21. Let the caramel cool completely, then break it into shards to resemble broken glass.
  22. Pipe the chilled whipped cream on top of each cooled muffin.
  23. Drizzle the reserved raspberry coulis over the cream for a bloody effect.
  24. Decorate each muffin with shards of red caramel broken glass.

Notes

Freeze the raspberry coulis inserts at least 1 hour so they stay solid during assembly and give a gooey center after baking. Let muffins cool completely before piping the whipped cream to prevent it from melting. Be very careful when making the red caramel: work quickly with hot sugar and let it cool fully on parchment before breaking into shards.