Eyeball cupcakes
Makes 14 domed cucpakes
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2 cups/300g/10.6ozs plain flour
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1 1/2 teaspoons baking powder
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250g/8.8ozs butter, chopped
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1 cup/250ml/8.8flozs milk
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1 cup/220g/7.7ozs caster or superfine sugar
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150g/5ozs white chocolate, chopped
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2 eggs, whisked
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2 teaspoons vanilla extract
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Red food colouring
To decorate:
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White fondant icing
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Red tube icing with a small plain tip
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Black tube icing with a small plain tip
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Lifesaver lollies in green (or whatever colours you'd like)
Step 1 - Preheat oven to 160C/320F. Line a cupcake tray with liners.
Step 2 - Place flour and baking powder together into a large bowl. Make a well in the centre. Set aside.
Step 3 - Put butter, milk, castor sugar and white chocolate into a saucepan on low heat. Stir continuously until the chocolate has melted and sugar has dissolved. Remove from the heat and cool.
Step 4 - Add the eggs and vanilla extract into the cooled chocolate mixture. Pour this mixture into the well in the flour and fold together until well combined in four or five lots to reduce the amount of lumps. You may find small lumps of flour with this amount of batter, try and get rid of these as much as you can.
Step 5 - Pour mix into a measuring jug with a spout and , pour into the cupcake pan to fill 3/4 full with only 3-4mm to spare at the top. Bake for 30 minutes or until a fine skewer inserted comes out clean. Allow to cool in tin for 5 minutes before turning out to cool
Recipe adapted from the Crabapple Cupcake book
To decorate:
Step 1 - Roll out fondant and cut using a cookie cutter to fit the top of the cupcake. Brush top of cupcake with jam and carefully place fondant on top.
Step 2 - With the red icing, pipe veins in a zig zag pattern starting from the centre radiating outwards.
Step 3 - Place lifesaver lolly in the centre and fill in centre with black icing.