eyeball cupcakes

prep time:  tbd
cook time: 15 - 20 minutes
servings:  24 cupcakes

1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 eggs
1/4 cup red food coloring + more for the frosting
2 tablespoons cocoa powder
2 1/2 cups flour
1 teaspoon salt
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon baking soda
plenty of vanilla buttercream frosting
24 gummy lifesavers
24 black jellybeans

1.  preheat oven to 350 degrees.  line two 12-cupcake tins with white paper liners.

2.  cream shortening and sugar together until fluffy.  add eggs and blend well.  in a small bowl, make a paste of food coloring and cocoa and add to the shortening mixture.

3.  sift flour and salt together into the mixture.  add the buttermilk and stir until incorporated, then stir in the water and vanilla.  in a small bowl, mix the vinegar with the baking soda.  fold this mixture into the cake batter, making sure it's incorporated but don't overmix.

4.  pour the batter into the cupcake tins.  bake for 15 - 20 minutes or until the cakes spring back when touched.  remove from oven and let cook for about 10 minutes, then turn the cupcakes out of pans and onto a rack to finish cooling completely.

5.  when the cupcakes have cooled, cover the cupcakes with vanilla frosting.  tint your extra frosting with red food coloring.  using a pastry bag and a small round tip, pipe the red frosting on the tops of the cupcakes to resemble bloodshot veins.  place one jellybean into the hole of each round candy to form irises and pupils.  place on in the center of each cupcake.

- goop, october 2009

No comments:

Post a Comment