The ultimate tasty spooky recipe this halloween: eyeball cupcakes.
We take you through step by step how to make our eyeball cupcakes with this simple recipe.
Follow our handy step by step video above or more in depth instructions below.
125 grams softened butter
125 grams caster sugar (we used golden caster sugar)
125 grams flour
2 free range eggs
2 tablespoons semi-skimmed milk
1 tablespoon vanilla extract
For the Icing:
2 tablespoons water
For the eyes:
You’ll also need at least 12 cupcake cases and a baking tray. Make sure they’re spooky colours!
First before the spookiness commences, turn your oven on to 180°C or gas mark 4
Begin by creaming your butter and caster sugar in a mixing bowl. Do this with a wooden spoon. Stir until soft and fluffy
Now beat your eggs
Add your beaten egg into your buttered mixture. Make sure to add one third of the egg at a time to make sure it’s mixed nicely
Don’t worry if it looks lumpy at this stage. Once we add the flour it will get smoother
Now we fold in the flour. To do this you need a metal spoon and you simply mix in a figure 8, incororated air into the mixture this way. See the gif below! Keep going and scooping mixture off the side as you go until it’s nice and smooth
Next pop into the oven for around 15 minutes. Check before this incase they’re done early as ovens can be temperamental! They should be golden on top and if you stick a sharp knife inside one of the cakes, the knife should come out clean. If you find mixture comes out on the knife they’re not ready yet
In the meantime make the topping. Pick either icing or white chocolate. For the icing simply put 2 tablespoons of tap water into a mixing bowl. Slowly add icing sugar until it becomes a slightly thick consistancy (it doesn’t drip off your spoon) but is still spreadable
Wait for your cupcakes to cool then spread your icing evenly over each cupcake
Alternatively if you have more of a chocolate tooth melt white chocolate either in a double boiler pot on the hob or in the microwave. Pop it into a microwavable pot, then zap it for 30 seconds-1 minute at a time. Pause to stir it after each batch of time to make sure it doesn’t burn
Now using a spoon top each cupcake with the melted chocolate evenly
Now for the pièce de résistance: the eyeball…
Simple but so effective. Carefully pick up a pitted lychee. I used the tinned kind, which were very delicate. I had to pick them up carefully so thy didn’t split. The tiny splits actually helped to look more realistic as the blueberry colour drained down the crevaces. Now grab a blueberry and pop it inside the lychee where the stone used to be