Halloween eyeball cupcakes.
You’ll have to forgive me this continuing theme this week. To those new to the site, I usually alternate a cooking story with a restaurant review but this week I’m taken by Hallowe’en. Utterly besotted by it in fact. Hallowe’en along with Christmas are my favourite holidays of the year. So I hope you’ll forgive the onslaught of Hallowe’en themed food. I promise you that as soon as the clock strikes midnight on Hallowe’en we’ll return back to “normal” (whatever that may have been for me).
The idea is from Claire Crespo’s Hey There Cupcake! book, the book for all mad and wonderful cupcake decorating ideas. To avoid having a complete breakdown, I made these ahead of time so I needed a dense and moist cake that would last a few days. I used a white chocolate mud cake and at my husband’s suggestion, some red food colouring to simulate the red veins in an eyeball or blood spatter (I blame my Dexter addiction).
The first lot I made wasn’t quite risen enough as I filled it 2/3 of the way full. I found that filling it 3/4 of the way up with only a few millimetres to spare at the top actually worked better. The recipe is from the Crabapple bakery’s White chocolate mud recipe although the recipe below makes 14 suitably domed cupcakes. The domed cupcakes are what you really need for the eyeball to take full effect. And let me wish you a very spooky Halloween coming up this Friday!
Makes 14 domed cupcakes
- Pam added Eyeball Cupcakes to Curious Kitchen 13 Nov 19:59
- Pam favorited Eyeball Cupcakes 13 Nov 19:59
- abigail r. added Eyeball Cupcakes to Food 06 Feb 06:39
- FrankieStein favorited Eyeball Cupcakes 16 Feb 06:43
- porcelain.girl.melissa favorited Eyeball Cupcakes 13 Dec 00:15
- Heartshackles favorited Eyeball Cupcakes 30 Nov 14:50
- Crafty Pirate favorited Eyeball Cupcakes 09 Nov 17:30
- Shantelle t. added Eyeball Cupcakes to food!! 02 Oct 02:57
- Abnormal Abby added Eyeball Cupcakes to Recipes 11 Jun 16:34
- elarablair favorited Eyeball Cupcakes 23 Feb 18:55
You Will Need
Preheat oven to 155′C.Butter, oil and flour the Cupcake pan to make it as easy as possible to remove it from the tin.
Place flour and baking powder together into a large bowl. Make a well in the centre. Set aside.
Put butter, milk, castor sugar and white chocolate into a saucepan on low heat. Stir continuously until the chocolate has melted and sugar has dissolved. Remove from the heat and cool.
Add the eggs and vanilla extract into the cooled chocolate mixture. Pour this mixture into the well in the flour and fold together until well combined in four or five lots to reduce the amount of lumps. You may find small lumps of flour with this amount of batter, try and get rid of these as much as you can.