Hello there. It’s Halloween. We are going to make some pumpkin chocolate chip mini cake eyeballs. They are not cupcakes, they are mini cakes.
All right so, the stand mixer, we’re going take one and half cups of sugar, some 5 ounces of room temperature butter. Cream that together until it’s mixed and beat until it’s nice and lightly fluffy.
What we have here is three quarters of a cup of puree pumpkin, six egg whites, vanilla, one and a half teaspoons of the mixture of cinnamon, nutmeg and cloves, two teaspoons of baking powder and one teaspoon of salt. You really want to get your baking powder mixed really well within the flour because if it’s not mixed up right, you’re going to get some parts that have a lot of baking powder, some parts won’t have any baking powder then you’ll get uneven muffins. Don’t be like I don’t like that.
Before you do, we’ll get the it going. Now we’re going to add this one third at a time; dry, wet, dry, wet, dry, wet. You always want to end on the wet, now the third of flour, third of pumpkin, third of flour and the final third of pumpkin.
Well that’s a mini chocolate chip, right? You dump them in here and then what you want to do is just too slowly fold this together. Make sure they are nice and even. Now preheat the oven to 350.
So, you want to fill each cup to roughly the top. They’re going to rise—they are not going rise too much. These things are roughly the same and this will bake for about 10-12 minutes. And now we wait.
And then I’ll just let this cool. So, yeah Joe was kind of slacking, think he used too much bleach. So now we’re going to make them look like eyeballs. So I got white butter cream, red butter cream, black butter cream, blue butter cream. Blue butter cream, I have added into it.
Okay, iris. Going to take the black then clip in pupil, then put little veins and there you go; feed eyeballs.
Happy Halloween.
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