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Ghoulish macadamia cupcakes

Ghoulish macadamia cupcakes

The ghoulish and crazy macadamia eyeballs on these cupcakes will induce squeals of spooky delight! They look a little scary but don’t be tricked, they still taste an absolute treat.



2/3 cup macadamias

1 1/3 cups plain flour

¾ cup caster sugar

2 tablespoons beetroot powder

1 tablespoon baking powder

2 eggs

60g butter, melted and cooled

2 tablespoons macadamia or vegetable oil

¾ cup milk


180g cream cheese

1 cup thickened cream

¼ cup maple syrup

To decorate

8 whole macadamias

A black, blue and red food decorating pen

A tube of red edible write-on gel

For the cupcakes, preheat the oven to 180°C. Place Halloween coloured paper liners into an 8-cake capacity muffin tin. Place the macadamias, flour, sugar, beetroot powder and baking powder into the bowl of a food processor and pulse until the mixture becomes a flour-like consistency. Do not over-process or it will start to stick together. Coarse macadamia pieces are ideal. Place the flour mixture into a large bowl.
In a separate bowl, lightly whisk together the eggs, butter, oil and milk. Add to the dry ingredients and stir to combine, taking care not to over-mix. Spoon into the cupcake liners so that they are ¾ full. Bake for 12-15 minutes, until puffed and cooked through when tested with a skewer. Cool in the tin for 10 minutes before removing to a wire rack to cool completely.

For the icing, combine all the ingredients in a bowl and beat on a medium speed until the mixture is combined and stiff peaks form, about 3 minutes. Do not overbeat or the cream will curdle.

To decorate, use the food decorating pens to turn each whole macadamia into a bloodshot eyeball – black for the pupil, blue for the iris and red squiggles for the bloodshot veins. Pipe icing onto each cake and drizzle over some red write-on gel. Top with a macadamia eyeball and serve.

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