How to Make Spooky Tuffle Eyeball Halloween Cupcakes
You won't believe how easy these are to pull off!
If you’re looking for a spooky treat to make this Halloween, look no further than the Truffle Eyeball. Lyndsy McDonald, winner of Halloween Baking Championship, Season 4, nestles the devilish creation on top of raspberry “blood” to add some ghoulish fun to her Halloween cupcakes. Grab a box of cupcake mix and try them out for yourself — they’re a scary good way to give your trick-or-treaters an eyeful this year. And be sure to watch the newest season of Halloween Baking Championship on Mondays at 9|8c. Happy baking!
Truffle Eyeballs: Roll 12 small pieces of white fondant into pea-size balls; flatten into thin rounds. Dampen one side of each with water and stick onto a white chocolate truffle. Mix green gel food coloring with a few drops of water; paint the fondant. Paint a dot with black gel food coloring for the pupil.
Raspberry Blood: Bring 3 cups raspberries, 1 cup sugar and 1 cup water to a boil, then simmer until soft, 8 minutes. Return to a boil, whisk in 1 1/2 teaspoons pectin and boil 1 minute, whisking. Strain through a fine-mesh sieve and whisk in a few drops of red food coloring. Let cool completely.
Photograph by Ralph Smith