Apple Of My Eyeball Cupcakes Food

EYEBALL CUPCAKES

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.

APPLE OF MY EYEBALL CUPCAKES

Steps:

• Preheat oven to 350°F Line 18 medium muffin cups with paper liners.
• In medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg; set aside.
• Beat sugars and butter in large bowl until light and fluffy.
• Add eggs and applesauce.
• Gradually add flour mixture alternately with milk until well blended.
• Pour batter into prepared muffin cups.
• Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• Combine in large bowl with mixer at low speed, cream cheese and butter.
• Add confectioners sugar alternately with milk and vanilla and beat at medium speed 1-2 minutes until creamy.
• If desired add more milk until frosting is desired consistency.
• To decorate, frost cupcakes with cream cheese frosting.
• Use red decorating gel to add veins to eyes; make pupils of eyes with M&M's (M side down, of course).

EYEBALL MINI CAKES

Steps:

• Preheat the oven to 350 degrees F and lightly spray 2 standard cupcake tins.
• In an electric mixer on low speed, combine the sugar and butter until well mixed. Turn the mixer up to medium-high speed and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.
• In a large bowl whisk together the baking powder, salt, flour, cinnamon, nutmeg and cloves.
• In a separate smaller bowl whisk together the vanilla extract and egg whites, mixing well. Stir the pumpkin puree into the whites just until incorporated. In the bowl with the creamed butter and sugar add the flour and pumpkin mixtures about 1/3 at a time, mixing until just incorporated, ending with the pumpkin. Scrape down the bowl and beater and remove the beaters.
• With a rubber spatula fold the batter until it is one even color. Fold in the mini chocolate chips.
• Fill the prepared cupcake tin filling until the cups are almost full. Dip your fingers in a little bit of water and use it to pat down the mixture in each cup. Put the tin in the preheated oven and bake until a toothpick inserted comes out clean, about 10 to 12 minutes. Transfer the tin to a wire rack and allow to cool to room temperature.
• Divide the buttercream. Leave the majority white for the base frosting and color approximately a quarter of the white in 3 portions with red, blue, and red and blue mixed together coloring (to make a black portion) to pipe the eyes.
• Unmold the cupcakes onto a work surface. Frost the cupcakes with the white buttercream and smooth it out with a knife or a small offset spatula. Fill 3 pastry bags with the blue buttercream (fitted with a ribbon tip) and the black and red butter cream (both fitted with small plain tips). Pipe on the iris of the eyes with blue buttercream. Pipe in the pupil with the black buttercream, also add a couple of black lines to the iris, as well. Pipe on veins using the red buttercream.
• Make sure to have a completely clean and dry bowl when you start your process, any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein) and you will not have a proper meringue at the end, the results could be disastrous. Start whipping the egg whites slowly in the mixer by themselves (no sugar or butter yet) until the whites are foamy.
• Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated.
• Once all the sugar is combined, increase the speed of the mixer even further and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and you have what looks a "sparrow's beak" on the end of the whip.
• Replace the whip, turn the mixer on medium and start adding the butter a bit at a time, once all the butter is incorporated, turn the mixer on high and leave it for a while. Depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer starting to slow down and whine a little bit. Also when you first add the butter, your meringue will break down and look nasty, this is good and is what you want. When the buttercream is done, the mixture will be homogeneous and consistent...and tasty.
• Remove the buttercream from the bowl and put in an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for 1 or 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat to the mixer bowl with a propane torch you can find at any hardware store.
• Food coloring method.

EYEBALL CUPCAKES

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".

EYEBALL COOKIES

Steps:

• In a microwave, melt 4 ounces of white chocolate; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill until set., Melt remaining white chocolate; stir until smooth. Tint as desired. Spread a small amount onto the center of each cookie; place a chocolate chip in the center. , For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from circles to outer edges of wafers. Chill until set. Store in an airtight container.