BLOODY EYEBALL CUPCAKES
They make for an eye-popping treat at a Halloween party. But when you eat one of these cupcakes with your eyes closed, they're more yummy than scary.
Provided by My Food and Family
Categories Halloween Desserts
Time 1h27m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Remove cupcakes from pans. Beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in powdered sugar; spread onto cupcakes.
- Press cut-sides of marshmallows in colored sugar. Use to decorate cupcakes along with the remaining ingredients.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 26 g, Protein 2 g
EYEBALL CUPCAKES
Cause a few double takes at the Halloween party with these Eyeball Cupcakes! Guests will eye these Eyeball Cupcakes and then gobble them up.
Provided by My Food and Family
Categories Halloween Desserts
Time 1h10m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter as directed on package. Add dry pudding mix; mix well. Spoon into 24 paper-lined muffin cups. Bake as directed on package for cupcakes; cool completely.
- Beat cream cheese, butter and vanilla in medium bowl with mixer until blended. Gradually beat in sugar. Spread onto cupcakes.
- Decorate with remaining ingredients to resemble "eyeballs".
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 29 g, Protein 2 g
BLOODY BROKEN GLASS CUPCAKES
I made made these cupcakes for my nephew's birthday and they turned out so creepy that I thought I would share them here for Halloween. I tried out a few different methods for sugar glass and included the method which produced the clearest glass for me.
Provided by Jai
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h20m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
- Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
- Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
- Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
- Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
- Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 74.6 g, Cholesterol 23.3 mg, Fat 9 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 198.2 mg, Sugar 58.1 g
BLOODY CUPCAKES RECIPE BY TASTY
Here's what you need: water, light corn syrup, granulated sugar, cornstarch, corn syrup, cornstarch, water, red gel food coloring, blue gel food coloring, red velvet cupcakes, candy thermometer
Provided by Betsy Carter
Categories Desserts
Yield 8 cupcakes
Number Of Ingredients 11
Steps:
- Make the edible "glass": Line a baking sheet with a nonstick mat or parchment paper.
- In a medium saucepan fitted with a candy thermometer, combine the water, corn syrup, and sugar. Cook over medium-high heat, stirring frequently, until the temperature reaches 300°F (150°C), hard crack stage.
- Pour the candy evenly onto the prepared baking sheet and let cool at room temperature for 45-50 minutes.
- Once cooled, drop the baking sheet onto the counter a few times to break the candy into 1-2-inch "glass" shards. Dust lightly with cornstarch to prevent the pieces from sticking together.
- Make the "blood": In a small bowl, whisk together the corn syrup, cornstarch, water, red food coloring, and blue food coloring until well combined.
- Stick 2-3 pieces of "glass" into each red velvet cupcake. Drizzle the "blood" over the top.
- Enjoy!
EYEBALL CUPCAKES
Provided by Clare Crespo
Categories Cake Dessert Bake Kid-Friendly Halloween Small Plates
Yield Makes approximately 14-18 cupcakes
Number Of Ingredients 7
Steps:
- 1. Line cupcake tins with the liners. Fill the tins two-thirds full with the batter and bake the cupcakes as directed in the recipe .
- 2. 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.
- 3. 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.
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