Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling/Decorating Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12
List of equipment needed:
Scales, Cupcake tray, Cupcake cases, Large bowls, Sieve, Electric mixer or Wooden spoon, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Cake tester, Cooling rack, D2 piping nozzle, Piping bag.
Ingredients
For the sponge:
- 175g Baking butter
- 175g Caster sugar
- 3 Medium eggs
- 1 tsp Vanilla extract
- 175g Self raising flour
For the buttercream:
- 250g Block butter
- 500g Icing sugar
- 1 tsp Vanilla extract
For the decoration:
- Raspberry or strawberry jam (seedless)
- 12 Cocoa Loco chocolate eyeballs (2 boxes) or any other chocolate eyeballs
Instructions
For the sponge:
- Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
- Place the 12 cupcake cake cases Individually into the cupcake tray.
- In the large bowl cream the butter and sugar until it becomes pale in colour using an electric mixer or wooden spoon.
- Add the eggs one at a time, mixing well between each egg.
- Add the vanilla extract and mix.
- Then sieve the flour into the mixture and fold in gently using a spatula.
- Divide the mixture equally between the 12 cupcake cases.
- Bake for 15-20 minutes or until the cake tester comes out clean.
- Once cooled remove the cupcakes onto a cooling rack and leave until cold.
For the buttercream:
- Cut the softened block butter in cubes and place into a large bowl. Mix until pale in colour.
- Slowly add half the amount of sifted icing sugar and mix well, repeat for the second half.
- Add the vanilla extract and mix until combined.
For the decoration:
- Place the nozzle inside the piping bag, cut just enough for the tip of the nozzle to go through.
- Place the buttercream into the prepared piping bag.
- Squeeze the buttercream down to the tip of the bag.
- Pipe the buttercream onto the cupcakes in a circular motion starting from the outside working towards the middle.
- Place half a jar of jam into a bowl and mix with a spoon until easier to drizzle or pipe.
- Drizzle or pipe your jam over the stop of the buttercream to make it look like a bloodshot eye.
- Then place your chocolate eyeball on top of each cupcake.
Store for up to 3 days in an airtight container(s).
Notes:
- If you cannot source the Cocoa Loco chocolate eyeballs, use any other eyeballs or Halloween theme chocolates of your choice.