Cupcake killer

To prepare the killer cupcakes, place the room temperature butter cut into pieces and the granulated sugar in a large bowl 1. With a small knife, cut the vanilla bean lengthwise and scrape out the seeds 2; add them to the mixture and mix with an electric mixer 3.

Add the whole eggs one at a time along with a pinch of salt 4, continuing to whisk so that they are well incorporated into the batter. Gradually add the sifted flour 5, baking powder, and cocoa 6.

Mix well with a spatula or a wooden spoon to obtain a smooth and homogeneous mixture 7, then pour the batter you have prepared into a piping bag without a nozzle, to which you can cut a hole. Line a muffin pan with 12 paper liners and fill them halfway with the batter using the piping bag 8. Once done, bake the cupcakes in a preheated static oven at 350°F for 30 minutes (or 320°F for 20 minutes if using a fan oven). When the cupcakes are ready 9, remove them from the oven and let them cool completely before removing them from the pan.

Meanwhile, prepare the decoration; in a heavy-bottomed saucepan, pour the isomalt 10, let it melt over medium heat, checking with a kitchen thermometer that it does not exceed 300°F: to melt it, you simply need to swirl it in the pan without using any tools. When the isomalt is completely melted 11, pour it onto a silicone mat 12 (alternatively, you can use parchment paper, being very careful when pouring as it can easily slip).

Gently move the mat with your hands so that the isomalt spreads evenly across the surface to obtain a sheet 13. Pour a little red food coloring into a bowl and make small streaks in the hot isomalt (to achieve the blood effect) by dipping a toothpick in the coloring 14; when you have finished 15, let it harden at room temperature for at least 10 minutes.

In the meantime, prepare the cream: place the mascarpone and the seeds of the vanilla bean in a large bowl 16; add the powdered sugar and mix well with a whisk 17 until you obtain a smooth and homogeneous cream. Pour it into a star-tipped piping bag and refrigerate until ready to use 18.

When the cupcakes have completely cooled, decorate them just before serving with the mascarpone cream you prepared 19 and a teaspoon of strawberry topping 20. Once the isomalt has hardened 21,

break it into pieces with your hands: this way, you will get the fake glass shards 22. Finish the cupcakes by placing the isomalt pieces on the mascarpone cream 23 (if you wish, you can also add another teaspoon of strawberry topping for a more frightening effect), then serve and enjoy your killer cupcakes 24.