Creepy Eyeball Cupcakes {egg-free and dairy-free}

Over the weekend, I’m rolling through the store and I see these ridiculously cute eyeballs just staring at me from a package (on the Halloween candy aisle…why I was trolling there, is a mystery of the ages). I just knew I could do something cool with them. Totally inspired by these awesome Blarg Eyeball Cupcakes by my friend Stephanie at ParentingChaos, I just had to try my hand…and thus was born the Creepy Eyeball Cupcakes. I know…you’re thinking “my kid can’t take these to school, we have an egg allergy in the class”. Not true! These are totally egg and dairy free (and nut free, but that’s kind of a given), so they’re allergy-friendly for those kiddos allergic to milk, eggs and nuts. Best part though? Creepy. Totally creeptastic. Love.

Ingredients for Creepy Eyeball Cupcakes

Cupcakes

• 1 3/4 cup flour
• 1 cup granulated sugar
• 2 tspn vanilla
• 1 tspn white vinegar
• 1/3 cup oil
• 1 cup water
• 1 tspn baking soda
• 1/2 tspn salt
• 5-10 drops orange food coloring (I use gel coloring because it’s more vivid)

Icing

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• 2 cans coconut milk
• 1/2 cup powdered milk
• 2 tspn vanilla extract
• 5-10 drops orange food coloring (again with the gel)

Eyeballs

• 12 gummy eyeballs – I found mine at Target in the Halloween candy aisle.
• red food-safe pen

How to Make Creepy Eyeball Cupcakes

1. Preheat oven to 350 degrees.
2. Place liners in a cupcake pan.
3. To make the cupcakes, mix all the dry ingredients together in a medium bowl.
4. Mix all the wet ingredients together in a medium bowl.
5. Mix dry ingredients into wet ingredients in 1/3 cup increments.
6. Blend until batter is smooth.
7. Pour batter into the cupcake pan and place in the oven for 18-25 minutes or until a toothpick comes out clean from the center-most cupcakes.
8. Remove from heat and allow to cool for 10 minutes on a wire rack.
9. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
10. Add the powdered sugar and vanilla to the coconut cream.
11. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
12. Fold-in food coloring, if you like it inconsistent (that’s how I do it, because I’m cray-cray that way).
13. Place in piping bags and pipe onto each cupcake however you want (I used a star tip, but you don’t have to–you’re going to smoosh most of it with the eyeball anyway).
14. Plop an eyeball on each cupcake.
15. Gently doodle a few veins on each eyeball with the food-safe pen.
16. Devour!

Print

Creepy Eyeball Cupcakes {egg-free and dairy-free}

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

 

Thus was born the Creepy Eyeball Cupcakes. I know...you're thinking "my kid can't take these to school, we have an egg allergy in the class". Not true! These are totally egg and dairy free!

Course: Dessert

Cuisine: American

Servings: 12

Author: NerdyMamma.com

Ingredients

• Cupcakes
• 1 3/4 cup flour
• 1 cup granulated sugar
• 2 tspn vanilla
• 1 tspn white vinegar
• 1/3 cup oil
• 1 cup water
• 1 tspn baking soda
• 1/2 tspn salt
• 5-10 drops orange food coloring I use gel coloring because it’s more vivid
• Icing
• 2 cans coconut milk
• 1/2 cup powdered milk
• 2 tspn vanilla extract
• 5-10 drops orange food coloring again with the gel
• Eyeballs
• 12 gummy eyeballs – I found mine at Target in the Halloween candy aisle.
• red food-safe pen

Instructions

1. Preheat oven to 350 degrees.
2. Place liners in a cupcake pan.
3. To make the cupcakes, mix all the dry ingredients together in a medium bowl.
4. Mix all the wet ingredients together in a medium bowl.
5. Mix dry ingredients into wet ingredients in 1/3 cup increments.
6. Blend until batter is smooth.
7. Pour batter into the cupcake pan and place in the oven for 18-25 minutes or until a toothpick comes out clean from the center-most cupcakes.
8. Remove from heat and allow to cool for 10 minutes on a wire rack.
9. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
10. Add the powdered sugar and vanilla to the coconut cream.
11. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
12. Fold-in food coloring, if you like it inconsistent (that’s how I do it, because I’m cray-cray that way).
13. Place in piping bags and pipe onto each cupcake however you want (I used a star tip, but you don’t have to–you’re going to smoosh most of it with the eyeball anyway).
14. Plop an eyeball on each cupcake.
15. Gently doodle a few veins on each eyeball with the food-safe pen.
16. Devour!

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