Bloody Eyeball Cupcakes

These are sacred to my chum, Alex, who has an dead crippling fright of eyeballs.

I'm much a eager experienced girl.

It may be granitic to believe, but as I kid I rattling sought to fit in. When a classmate came to down one day act a training bra, I was so gullible with desire that the next day I wore a garment top and told everyone I was wearing a training bra. No, not alarming, uncanny or pitiful at all…

And when I overheard a boy complimenting my superfine friend's hazel eyes, I realized I needed hazel eyes, so I told everyone they were tree. They're phytologist. Chromatic. There's no way around their brownness, so I fitting lied and said in predictable insufficient they reversed hazel. I was one sly small contestant, wasn't I?

It wasn't until I was older that I realized that run in was overrated and that I should honourable agreement with my poopbrown eyes and not vex nearly what remaining people imagine of me. And thankfully, presently after these incidents, I also old my swimsuit top. Upright sayin'. It's upright so untold easier being yourself than to try to claim to be someone - or something - you're not. Poopbrown eyes and lustrelessness included.

And steady tho' my friend loves cupcakes, I couple he'd decline these only because of the capsule motif… and that's okay. Writer for me!

Ingredients

• 1 box red velvet cake mix, plus ingredients on back of box
• 1 small box cheesecake instant pudding mix
• About 1 cup cherry pie filling
• 1 pkg (8 oz) cream cheese, at room temperature
• ½ stick butter, softened to room temperature
• 1 tsp vanilla extract
• 1-2 Tbsp cream or milk
• 4-5 cups powdered sugar
• Red sparkle food gel
• Eyeball gumballs (or another eyeball candy)

Instructions

1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 16 liners and set aside. Meanwhile, in a large bowl, prepare the cake mix according to package directions until smooth and combined. Stir in the pudding mix until incorporated.
2. Evenly portion the batter among the muffin tins, filling about ¾ of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with light moist crumbs. Cool completely, then core the cupcake's centers out. For this, I use a small paring knife, insert the knife into the cupcake, and gently remove the center of it. Discard the center pieces.
3. Using a small spoon, fill the cupcake cavities with the cherry pie filling, trying to get at least 2 cherries in the center of each cupcake. Set the cupcakes aside.
4. In the bowl of a stand mixer, beat together the cream cheese, butter, vanilla and cream with the paddle attachment for about 1-2 minutes or until creamy. Gradually add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. Pour the frosting into a piping bag attached with a large open-circle tip.
5. Pipe the frosting high onto the cooled & filled cupcakes, ensuring you completely cover the center cavity. Repeat with remaining cupcakes. Take your red sparkle gel and begin drawing squiggly lines up and down the sides of the cupcake, centering from the top point of the cupcake. Place an eyeball gumball onto the tippy top of the cupcake and serve!

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