Halloween Augapfel Cupcakes

Whenever Halloween comes around, I love creating something spooky yet delicious. This year, I wanted to surprise my guests with something fun, eerie, and irresistible — so I made these Halloween Augapfel Cupcakes. The idea came to me while scrolling through my baking shelf, where I spotted a box of Red Velvet Cake mix from Teasty Me. Instantly, I imagined turning those deep-red muffins into creepy eyeballs staring back from the dessert table. It was both exciting and a little mischievous, the perfect Halloween spirit in cupcake form.

As I started baking, the aroma of the red velvet filled the kitchen. The rich color of the muffins set the perfect base for what I had in mind — spooky edible eyes that look real enough to make anyone take a step back before taking a bite. What I love most about this recipe is how simple and fun it is. Even though it looks professional, you don’t need to be an expert baker to pull it off. A few clever tricks with fondant and piping gel are all you need to create this creepy illusion.

Why You’ll Love This Recipe

You’ll love these cupcakes because they’re creepy, creative, and crowd-pleasing. They bring out the Halloween vibe instantly, and kids especially adore them. Each bite offers the perfect mix of soft red velvet sponge and creamy topping, making them a sweet and spooky delight.

Versatile

You can easily adjust this recipe for different occasions. Skip the scary eyes and top them with sprinkles or fondant flowers for birthdays or themed parties. The base recipe works beautifully with any kind of decoration.

Budget-Friendly

What’s great about this recipe is how affordable it is. With just one Red Velvet Cake mix and a few extra ingredients like butter, eggs, and milk, you can make an entire batch of stunning cupcakes that look straight out of a bakery display.

Ingredients for Halloween Augapfel Cupcakes

• 1 Backmischung Red Velvet Cake von Teasty Me

• Butter

• 4 Eier

• 1 Fertigmischung Creme Fantasique von Teasty Me

• 100 ml Milch

• 200 g Fondant weiß

• 50 g Fondant bunt nach Wahl

• 20 g Fondant schwarz

• Lebensmittelsifte

• Piping Gel

  How to Make Halloween Augapfel Cupcakes

  When I first started planning these Halloween Augapfel Cupcakes, I wanted them to look spooky but still taste incredible. The great thing is that this recipe uses simple, ready-to-use ingredients, so you can make bakery-style cupcakes without stress. Let me walk you through each step carefully — from baking the base to crafting the realistic fondant eyes that will make everyone stare twice before eating!

  Step 1: Preparing the Muffins

  To begin, I used the Red Velvet Cake Mix from Teasty Me. This mix already has the perfect flavor and color for Halloween. In a large mixing bowl, I combined the cake mix with butter and four eggs. The key is to beat everything together until smooth. At first, the batter might feel a bit soft, but after about five minutes of mixing, it becomes thicker and creamier.

  Once the batter was ready, I filled it into muffin liners placed in a baking tray. Since I wanted cupcakes instead of a large cake, I adjusted the baking time slightly. I always recommend filling the liners only two-thirds full so the cupcakes have room to rise. After baking, I transferred them to a wire rack to cool completely. The result was light, fluffy red velvet muffins that smelled absolutely divine.

  Step 2: Making the Topping

  Now for the creamy topping! I used Creme Fantasique from Teasty Me, which makes the process so much faster. All it needs is a little milk — I used about 100 ml — and five minutes of mixing. At first, it may look powdery, so it’s best to stir gently by hand before using the mixer. After whipping, the texture turns smooth, thick, and perfect for piping.

  I filled the cream into a piping bag fitted with a round nozzle. The first few tries might feel firm, but the cream softens slightly as you go. Once you get the hang of it, the topping spreads beautifully and holds its shape like buttercream. The white color gives the perfect contrast to the red cupcakes, setting the stage for our scary eyes.

  Step 3: Modeling the Creepy Eyes

  Now comes the fun part — modeling the eyeballs! For this, I used white fondant mixed with a pinch of CMC powder. This helps the fondant hold its shape better. Roll small white balls, each one the size of a large marble. Using a ball tool, press a small hollow into each ball. Holding the fondant in your hand while shaping prevents it from flattening.

  Next, press a small piece of colored fondant — blue, green, or brown — into the hollow to form the iris. Smooth it gently so it blends with the white fondant. Then, use a smaller tool to make another tiny dent for the pupil. Fill this spot with black fondant and smooth it again for a natural look.

  To make the eyes more realistic, take edible food markers and draw fine lines radiating from the center of the iris. This small detail really brings the eyes to life. Set them aside for about 24 hours to dry completely.

  Step 4: Painting the Details

  After drying, I outlined the veins using a red edible pen. Then, it was time for the glossy effect — piping gel. You can brush it carefully over each eyeball using a wide brush, but avoid overworking the surface, or the colors may blend. This step adds a lifelike shine that makes the eyes look wet and real.

  To add an extra spooky detail, I tinted some leftover piping gel with red food coloring to create a “blood effect.” Using a thin brush, I traced over the drawn veins to make them pop. Once done, let the eyes dry again for a few hours.

  Step 5: Assembling the Cupcakes

  When the muffins and eyes were ready, I scooped a small hollow in the center of each cupcake using a teaspoon. Into this cavity, I spooned a little of the red-tinted piping gel to mimic blood. Then, I gently pressed a fondant eyeball into the center so the “blood” oozed slightly around it.

  Each cupcake looked deliciously horrifying — soft red velvet cake below, creamy white topping, and a glossy, realistic eyeball staring right back at you. These cupcakes are quick and easy to make, yet they look so detailed that everyone will think you spent hours creating them.

  Customizable

  You can easily switch the colors of the eyes or use different cake flavors. For example, chocolate or vanilla muffins work just as well. You can even decorate with mini spiders, edible glitter, or themed cupcake toppers for extra flair.

  Crowd-Pleasing

  Every time I serve these cupcakes, they become the highlight of the party. Kids love them because they’re creepy yet sweet, and adults can’t resist taking pictures before biting into them. They’re fun, festive, and the perfect way to celebrate Halloween with a touch of creativity and flavor.

  FAQs

  1. Can I make these cupcakes without using a ready-made mix?
  Yes, you can! If you prefer homemade batter, just use your favorite red velvet cupcake recipe. The decorations and topping work perfectly either way, so you’ll get the same spooky effect.

  2. How far in advance can I prepare the fondant eyes?
  You can make them up to two or three days ahead. Just let them dry completely at room temperature and store them in an airtight container. Avoid the fridge, as moisture can make the fondant sticky.

  3. What can I use instead of piping gel?
  If you don’t have piping gel, you can make a simple glaze using corn syrup and a few drops of water. It gives the same glossy look and keeps the colors intact.

  4. Can I use any color for the eyes?
  Absolutely! I like using green, blue, or brown fondant, but you can go wild with creativity. Bright colors like purple or red add a fantasy-style touch.

  5. How do I store the cupcakes?
  Keep them in a cool, dry place for up to two days. If it’s warm, store them in the fridge and take them out 30 minutes before serving so the cream softens slightly.

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  Halloween Augapfel Cupcakes

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  These Halloween Augapfel Cupcakes are spooky, sweet, and unforgettable. Soft red velvet muffins topped with creamy frosting and realistic fondant eyeballs — the perfect treat to impress your Halloween guests. Easy to prepare and fun to decorate, they bring both flavor and fright to your dessert table.

  • Total Time: 40 minutes
  • Yield: 12 Cupcakes 1x

  Ingredients

  Scale 1x2x3x

  • 1 Backmischung Red Velvet Cake von Teasty Me

  • Butter

  • 4 Eier

  • 1 Fertigmischung Creme Fantasique von Teasty Me

  • 100 ml Milch

  • 200 g Fondant weiß

  • 50 g Fondant bunt nach Wahl

  • 20 g Fondant schwarz

  • Lebensmittelsifte

  • Piping Gel

  Cook Mode Prevent your screen from going dark

  Instructions

  • Prepare the Muffins:
    Mix the Red Velvet Cake mix with butter and eggs until smooth. After five minutes of mixing, the batter becomes thicker. Pour into muffin liners, filling each two-thirds full. Bake until cooked through and let them cool completely on a rack.

  • Make the Topping:
    In a bowl, whip Creme Fantasique with milk for about five minutes until thick and creamy. Fill the mixture into a piping bag and pipe onto the cooled muffins.

  • Model the Eyes:
    Mix white fondant with CMC powder and form small balls. Press a hollow into each one and fill it with colored fondant for the iris, then add a smaller black fondant piece for the pupil. Draw fine lines with edible markers for realism. Let dry for 24 hours.

  • Add Details:
    Brush the eyes with piping gel to give them a glossy finish. Tint leftover gel red and paint over the drawn veins for a bloodshot look. Let them dry again for a few hours.

  • Assemble:
    Use a teaspoon to create a small hollow in each cupcake. Spoon a little red piping gel inside and gently press one fondant eyeball on top. Let the “blood” drip naturally down the sides for a realistic effect.

  Notes

  You can prepare the fondant eyes in advance and store them at room temperature. Avoid refrigeration to prevent stickiness. For extra Halloween fun, use different eye colors or add edible decorations around the cupcake base.

  • Author: Layla
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes