Eyeball Cupcakes
For the cupcakes:
  • 1 ¼ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Pinch salt
  • 2 large eggs room temperature
  • ¾ cup sugar
  • ½ cup vegetable oil
  • ½ cup buttermilk
For the buttercream:
  • ¼ cup softened butter unsalted
  • 1 cup confectioners’ sugar
  • 1 tbsp milk
To decorate:
  • 5-6 oz. white fondant
  • Green gel icing
  • 1-2 oz. black fondant
  • Red edible marker
  1. Begin with the cupcakes. Line a muffin tin with paper cupcake liners and set aside.
  2. Preheat oven to 350 degrees F.
  3. Sift together all dry ingredients: flour, baking powder, baking soda and salt.
  4. In a separate bowl, whisk together eggs, sugar and vegetable oil.
  5. In thirds, add dry ingredients into wet ingredients, alternating with buttermilk.
  6. Once batter is formed, scoop into lined muffin tin, filling each section about 2/3 of the way.
  7. Bake for 15 to 18 minutes.
  8. Allow to cool before decorating.
  9. To prepare the buttercream, use an electric mixer to beat all ingredients together. Start on low and the gradually increase to high.
  10. Once all ingredients are well-combined and form semi-stiff peaks, use an offset spatula to frost a thin layer of buttercream on each cupcake.
  11. With a rolling pin, roll out white fondant until it’s about ¼ of an inch thick.
  12. Using a circular cookie cutter, about 2.5 inches in diameter, cut out 12 fondant circles.
  13. Press one circle on each cupcake.
  14. Frost a circle of green gel icing on the center of each covered cupcake.
  15. Roll out 12 black fondant spheres, about 1/3 of an inch in size. Flatten each one slightly.
  16. Place one fondant sphere in the center of the green portion of the eye.
  17. Using the red marker, draw random lines on the white portion of the cupcake.
  18. Serve and enjoy!