Eyeball Cupcakes

in Guest Recipe Book

Average Rating:  (total ratings: 2)

Servings: Makes 14 to 18 cookies

Ingredients: White paper cupcake liners 1 recipe batter for White Cupcakes (see recipe below) 1 recipe Vanilla Butter Cream Frosting (see recipe below) Red food coloring Pastry bag and small round tip Small black jelly beans Round candies with hole in the middle

Instructions: Line cupcake tins with the liners. Fill the tins two-thirds full with the batter and bake the cupcakes as directed in the recipe. Frost the cupcakes, reserving some of the frosting. Pile the frosting up a little in the center to make a sort of domed shape, more like an eyeball. To make the surface smooth, dip a butter or frosting/palette knife in hot water and smooth it over the top of the frosting. Tint the remaining frosting bright red with the food coloring. Using the pastry bag, pipe the red frosting on the tops of the cupcake in vein patterns. Make the veins radiate from the center of the cupcake to make the bloodshot quality more realistic. Cut the jelly beans in half. Place a jelly bean half into the circle of the round candy. Now you have and iris and a pupil. Place this in the center of a cupcake. Continue with the rest of the eyeballs. WHITE CUPCAKES RECIPE 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cups unsalted butter, softened 1 3/4 cups sugar 2 eggs 1 1/4 cups whole milk 1 teaspoon vanilla extract Preheat oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following. Sift the flour, baking powder, and salt together in a medium bowl. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy. Add the eggs one at a time, and beat well after each addition. In a small bowl, combine the milk and vanilla. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely. VANILLA BUTTER CREAM FROSTING 1/2 cup unsalted butter, softened 4 cups powdered sugar 1/2 teaspoon salt 1/3 cup whole milk 1 teaspoon vanilla extract In a large bowl, cream the butter until smooth. Add the powdered sugar, salt, milk, and vanilla and mix until smooth and creamy. Makes approximately 14-18 cupcakes. Source: HEY THERE, CUPCAKE! 35 Yummy Fun Cupcake Recipes for All Occasions by Clare Crespo.

Date: October 4, 2006

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County