Bloody Eyeball Cupcakes
INGREDIENTS (Makes 12) For the All-In-One Red Velvet Cake Mix: ◆ 100g butter, softened ◆ 150g caster sugar ◆ 125g self-raising flour ◆ 25g cocoa powder, sifted ◆ 2 large eggs (room temp) ◆ 2 tablespoons milk ◆ 2 tsps concentrated red
food-colouring paste or gel
For the Vanilla Cream Cheese Frosting: ◆ 200g full-fat cream cheese ◆ 50g butter, softened ◆ ½ teaspoon vanilla extract ◆ 300g icing sugar, sifted ◆ 1 tube of Wilton Red Sparkle Gel Icing ( WWW.CAKE-STUFF.COM) or Strawberry Tart Jelly (or similar) ◆ 12 large foil-wrapped chocolate eyeballs
1 Preheat oven to FAN 160°C/180°C/gas mark 4 and line a 12-hole muffin tin with paper cupcake or muffin cases.
2 Put all cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth. Divide mixture evenly between the paper cases.
3 Bake for 20 to 25 mins, or until the cakes are well risen and springy to the touch. Transfer to a wire rack to cool.
4 Make the frosting. Put cream cheese, butter, vanilla into a bowl and beat with an electric whisk for about 1-2 mins or until creamy and smooth. Gradually add the icing sugar, about heaped tablespoon at a time, until frosting is light and fluffy. Spoon the frosting into a piping bag fitted with a large plain round tip. Twist the end of the bag to seal the icing in.
5 Pipe the frosting in a swirl right to the edges of the cooled cupcakes. Starting from the top point of each cupcake, use the red sparkle gel to pipe squiggly lines up and down the icing and over the edges to resemble blood. To finish, place a chocolate eyeball onto the top of each cupcake and serve.