Mini Eyeball Cakes



1 1/2 cups of sugar

5 ounces (10 tablespoons) unsalted butter, room temperature

1 1/2 teaspoons ground cinnamon, freshly grated nutmeg, and ground cloves, mixed

2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups all-purpose flour

1 cup pastry flour

Splash vanilla extract

6 egg whites

3/4 cup pureed pumpkin

1 1/2 cups mini chocolate chips

White, Red, Blue and Black Buttercream, recipe follows

French Buttercream:

10 egg whites

15 ounces granulated sugar

2 1/2 pounds unsalted butter, room temperature

Red and blue food coloring


Stand mixer with a 5 quart bowl and whip attachment

Rubber Spatula


Preheat the oven to 350 degrees 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.

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