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Eyeball Saul Red Velvet Cupcakes

Bake up one of our newest cake characters Eyeball Saul with his red velvet sponge and green buttercream they are sure to be a treat this Halloween.

about 10 cupcakes

Medium 50 Minutes



For the recipe  Eyeball Saul Red Velvet Cupcakes

For the cupcakes:

10 Dr. Oetker Muffin Cases
100 g Margarine
100 g Caster Sugar
2 Medium Eggs
115 g Self-Raising Flour
8 g Dr. Oetker Fine Dark Cocoa Powder
5 g Dr. Oetker Red Extra Strong Food Colour Gel

To Decorate:

150 g Lightly Salted Butter
300 g Icing Sugar
5 ml Dr. Oetker Madagascan Vanilla Extract
Dr. Oetker Green Extra Strong Food Colour Gel
350 g Dr. Oetker Ready to Roll White Icing
40 g Dr. Oetker Ready to Roll Coloured Fondant Icing , 20g blue and 20g black
Dr. Oetker Bright Writing Icing , Red




For the cupcakes

Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Line 10 fairy cake tins with Baking Cases.


Put the butter, sugar and eggs in a bowl. Sift the flour and Cocoa Powder on top and beat all the ingredients together for a few seconds using an electric whisk until well blended. Stir in the Red Food Colour Gel.


Divide the mixture between the Baking Cases. Smooth the tops and bake in the oven for 22-24 minutes until risen and just firm to the touch. Transfer to a wire rack to cool completely.


To Decorate

To decorate, put the butter in a bowl and beat until smooth. Gradually sift and beat in the icing sugar until creamy and soft. Stir in the Vanilla and the whole tube of Green Gel to make a vibrant icing.


Spoon into a large piping bag fitted with a 1cm (1/2 inch) wide plain nozzle. Starting in the middle of a cake, pipe the icing round in an anti-clockwise direction to cover the top completely, and continue piping to make a generous swirl.


To make the eyeballs, divide the White Fondant Icing into 10 portions, roughly about 30g each and roll into a ball. Keep some spare to decorate the eyeball with. Roll a small pea-sized amount of blue fondant into a ball and flatten in between your fingers and place on the eyeball. Roll a smaller amount of black fondant into a ball and flatten in between your fingers and place on the blue fondant, repeat with a tiny amount of white fondant. Repeat for each eyeball. Use the red writing icing to pipe squiggles onto the eye to create the veins.


To serve, carefully position the eyeballs on top of the cupcake. Snip the end off the red writing icing and pipe onto the buttercream to resemble dripping blood. Your Eyeball Saul cupcakes are ready to scare and enjoy!

Nutritional Information for the recipe Eyeball Saul Red Velvet Cupcakes

Per Serving Per 100 g / ml
Energy 2303 kJ
550 kcal
1758 kJ
420 kcal
Fat 21.96 g 16.76 g
Carbohydrate 85.37 g 65.16 g
Protein 2.83 g 2.16 g