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Halloween is nearly approaching and I thought of making a halloween cupcake for my kids. I have bought eyeball candy months ago from Kmart. I don’t know why I purchased them, I thought I could use it some other time and what do you know, I need them today!

Here are the recipe for this Halloween Eyeball Cupcake.

INGREDIENTS:
3 1/2 cup cake flour
2 1/4 cup white sugar
3 Tbsp. unsweetened cocoa powder
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3/4 cup or 170 grams of butter (room temperature)
3 Large eggs (room temperature)
1 1/2 cup milk
1 1/2 tsp vinegar
1 1/2 tsp vanilla extract
2 Tbsp red food coloring or until desired color is achieved

CREAM CHEESE FROSTING:
1 pkg (8oz) cream cheese (room temperature)
1 cup or 227 grams butter (room temperature)
4 1/2 cups powdered sugar
1/4 tsp salt
2 tsp vanilla extract
1 Tbsp milk, or more if needed

INSTRUCTIONS
1. Preheat oven to 350 degrees F or 180 degrees C. Line a muffin tin with paper liners and spray with cooking spray; set aside.

2. In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes.

3. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.

4. Fill cupcake liners ⅔ full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes.

5. Cool completely and top with Cream Cheese Frosting. Makes about 3½ dozen cupcakes.

For the Cream Cheese Frosting:

1. In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.

*If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half.

Serve and enjoy with family and friends!!!

Have a sweet life,
Kate

Recipe adapted from: The Recipe Critic