I’m SO excited about this post! It’s my first ‘recipe’ post but I thought it was the most adorable set of cupcakes I’ve seen in a long time. Additionally, my latest focus has been on life skills and what better task to do with your kids than baking……we are a gluten-free family so I’m going to use my GF cupcake recipe to make the cupcakes and then load the top with creepy eyeballs!
PLUS: While we are on the topic of eyeballs, here’s a link to one of my most popular posts~ Vision, It’s More Than Meets the Eye!
Ingredients:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
For the vanilla buttercream:
1 cup butter, softened
3-4 cups icing sugar
2 teaspoons vanilla extract
pinch salt
2-3 tablespoons milk or heavy cream
1 cup butter, softened
3-4 cups icing sugar
2 teaspoons vanilla extract
pinch salt
2-3 tablespoons milk or heavy cream
Orange food dye
Large and small candy eyes
Directions:
Preheat oven to 375 degrees F.
Preheat oven to 375 degrees F.
Line a muffin pan with themed cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.
Bake for 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.
(Need an activity or sensory break? Check out our downloadable activity cards here)
For the frosting:
Place softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 Tablespoons heavy cream and vanilla.
Add remaining icing sugar 1/2 cup at a time until you reach your desired consistency. Add food coloring, if using.
Spoon the frosting into a piping bag fitted with a 2D Wilton tip.
Swirl the frosting onto the cooled cupcakes, starting in the center – moving outwards and then back in and up.
Garnish with candy eyes.
I hope you and your child have fun making these fun cupcakes! Please let me know how they turn out and share pics with me. I would love to ‘see’ them.
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