1 3/4 C flour
2 C sugar
1 C dark cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 C whole milk
1/2 C oil
2 tsp vanilla
1 C boiling water
1 C of unsalted butter (softened)
4 C powder sugar
4 TBSP heavy whipping cream
Royal icing ingredients:
2 egg whites
1 C powder sugar
½ tsp cream of tartar
Gel food coloring, red, black, green and orange
1 roll wax paper
Preheat oven to 350 degrees.
Next line each cupcake tin with paper liners.
Begin mixing the flour, sugar, dark cocoa, baking soda, baking powder and salt together in a bowl.
In a second bowl add the eggs, whole milk, oil, and vanilla.
Pour the wet ingredients into the bowl with the dry ingredients. Begin to beat all of the ingredients together for three minutes on medium. After these ingredients are mixed slowly begin to add the boiling water, a little amount at the beginning, stirring as you add, then pour the remaining boiling water in. This may cause the batter to be a little runny but that is okay.
Now scoop the batter into the lined cupcake tins until about 75% filled. Bake at 350 degrees for 20-25 minutes. Remove the cupcakes from the oven allowing them to cool for 10 minutes. Finally, remove each cupcake from the pan placing them on a wire rack to completely cool.
Cream powder sugar and butter until mixture is light and creamy. If for some reason it doesn’t cream you can add a few drops of heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by getting a spoonful of frosting and turning the spoon upside down to see if the frosting stays on the spoon or falls off. If it stays on the spoon, you’re in good shape if not, add more powder sugar 1/4 cup at a time and mix well.
Once frosting is ready, you can place it into a pastry bag with a large tip (we used a 13-inch tip)
Twist the open end of the pastry bag and push the frosting to the top and frost the cupcake edges inward to the center of the cupcake.
Combine all ingredients except food coloring in a mixing bowl mixing on medium speed for 4 minutes. If icing isn’t still enough, you’ll want to add 1/4 cup powder sugar until stiff.
Divide the icing equally into four bowls. Add several drops of each of the food coloring into each of the bowls mixing well. Spoon each of the different colored icing into individual piping bags using a #2 tip.
Make the eyes:
Lay out the wax paper on a cookie sheet. Tape down the sides so they don’t roll up. Starting with either the green or orange icing begin making the eyes, either round circles or egg-shaped. Allow to dry for several minutes then with the black icing make an eyeball in the circle of each of your orange or green eyes. Set aside to harden. Test after a couple of hours to make sure that they are fully dried. If not allow them to set overnight.
With the piping bag filled with red icing begin making the bloodshot lines on the cupcake.
You can follow the example on the picture of the cupcakes. Allow to dry before adding the dried eyes to the center of each cupcake.