Eyeball Muffins

Halloween Pumpkin Cupcake

COMPOSITION:

900g Muffin Batter
DAWN® Vanilla Frosting
12 Eyeball Decorations

BASIC RECIPE:

 

1. Muffins
450g DAWN® Vanilla Scoop & Bake
450g DAWN® Double Chocolate Scoop & Bake

DAWN® Vanilla Frosting

2. Eyeball Decoration
225g White Fondant
50g Green Fondant
25g Black Fondant
Edible Food Pens - Red and Green

 

Yield: 12 muffins

 

WORKING METHOD:

1. Muffins
Allow DAWN® Scoop & Bake batters to defrost in fridge for 24 hours.
Once ready to use mix the batter. To create a marble effect, scoop a little of each batter alternately into the muffin cases. Fill the cases ¾ full and using a cocktail stick swirl the batters together. Let the batter warm prior to baking.
Bake at 170˚C for 25 minutes. (Oven temperature and cooking times may vary depending on oven and weight deposited).
Once fully cooled cut the tops of to leave a level surface ready to decorate.
Finally spread a generous layer of DAWN® Vanilla Frosting over the top to cover the muffins.

2. Eyeball Decoration
Roll out the white fondant and using a cutter, cut a circle a little bigger than the muffins. Place
the circle on top and slightly push down to attach to the cake.
Once attached, roll out the green fondant. With your nozzle, cut a circle using the larger end.
Use a little water to attach the green circle to the centre of the cake.
Roll out the black fondant and using the other end of the nozzle, cut small circles. Stick these slightly off centre, to create the pupil for the eyeball.
To add the finishing touches, use a red edible pen to draw veins around the eye and a green edible pen to add little lines on the iris.
Finally, roll a small amount of white fondant into a little ball and stick to the black part of the eye to make a highlight.