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Red Velvet Halloween Eyeball Delight

Red Velvet Halloween Eyeball Delight: A Spooky Sweet Treat

Celebrate Halloween with Red Velvet Halloween Eyeball Delight, a delightful dessert that captivates both kids and adults.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 0.5 cups Unsalted Butter Use salted butter if unsalted isn’t available, adjusting salt in the recipe.
  • 1 cups Granulated Sugar Can be substituted with coconut sugar for a darker flavor.
  • 2 large Eggs Flax eggs can be used as a vegan alternative (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best results.
  • 0.5 cups Whole Milk Substitute with almond milk for a dairy-free option.
  • 0.25 cups Sour Cream Greek yogurt is a suitable substitute for similar texture and tang.
  • 1.5 cups All-purpose Flour Gluten-free all-purpose flour can be used for a gluten-free variation.
  • 1 tablespoon Baking Powder Ensure they are fresh for optimal results.
  • 1 teaspoon Baking Soda Ensure they are fresh for optimal results.
  • 0.5 teaspoon Salt Leave out if using salted butter.
  • 2 tablespoons Unsweetened Cocoa Powder For a richer taste, use Dutch-processed cocoa.
  • 1 tablespoon Red Food Coloring Omit for a less dramatic effect or substitute with beet juice for natural coloring.
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese Mascarpone can also be used for a different flavor profile.
  • 0.25 cups Unsalted Butter Softened.
  • 3 cups Powdered Sugar Adjust amount for desired sweetness and consistency.
  • 1 teaspoon Vanilla Extract
For the Decoration
  • 1 cup Candy Eyeballs Use any fun Halloween candy if not available.

Equipment

  • oven
  • Cupcake Tin
  • mixing bowl
  • hand mixer
  • Piping bag

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with festive liners.
  2. In a large mixing bowl, beat ½ cup of softened unsalted butter until it’s smooth and creamy. Gradually add in 1 cup of granulated sugar, beating for about 3–4 minutes until light and fluffy.
  3. Add in 2 large eggs, one at a time, mixing until fully incorporated. Stir in 1 teaspoon of pure vanilla extract.
  4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 tablespoons of unsweetened cocoa powder.
  5. Gradually add the dry ingredients to the wet mixture, carefully folding until just combined.
  6. Gently fold in ½ cup of whole milk, ¼ cup of sour cream, and 1 tablespoon of red food coloring until uniformly mixed.
  7. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  8. Place the cupcake tin in the preheated oven and bake for 20-25 minutes.
  9. Let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  10. In a clean mixing bowl, beat together 8 ounces of softened cream cheese and ¼ cup of softened butter until smooth. Gradually add in 3 cups of powdered sugar and 1 teaspoon of vanilla extract, continuing to beat until fluffy.
  11. Reserve about a quarter of your frosting and tint it red using food coloring.
  12. Frost the tops of your completely cooled cupcakes with the regular cream cheese frosting.
  13. Finish off each cupcake by placing a whimsical candy eyeball on top of the frosting.

Notes

Allow your cupcakes to cool completely before frosting to prevent melting. Feel free to swap decorations for personal touches.