Halloween Black Sesame Eyeball Cupcakes

October 30, 2016

Halloween Black Sesame Eyeball Cupcakes

Tomorrow is finally Halloween! How will you be celebrating? Sadly, it being Monday, it’s a regular work day for me.

But I did celebrate early with these black sesame eyeball cupcakes! Remember I said I was using the sweet potato eyeballs as cupcake toppers? Yep, these are it. I kept debating whether to make chocolate cupcakes or red velvet cupcakes but both have been done by so many people and in my opinion, didn’t seem like they would pair well with sweet potato. Black sesame seeds and sweet potato are a classic combination in Japan and worked perfectly together in this cupcake!

Halloween Black Sesame Eyeball Cupcakes

Preheat the oven to 340°F (170°C) and line a cupcake pan with paper liners. In a bowl, combine the cake flour, baking powder, baking soda, salt, and set aside. In a separate bowl, cream the butter and sugar. Stir in the eggs, sour cream, canola oil, and black tahini. Add the dry ingredients into the wet ingredients and stir. Stir in the milk until just combined.

Halloween Black Sesame Eyeball Cupcakes

Fill the cupcake liners slightly over halfway, about ⅔ of the way, and bake for 16 minutes, or until a toothpick inserted comes out clean. Transfer them to a wire rack immediately and let them cool completely.

Halloween Black Sesame Eyeball Cupcakes

While the cupcakes are cooling, whip up the black sesame frosting. In a bowl, beat the butter and black tahini. Add the powdered sugar and continue beating. Put it in a piping bag and frost your black sesame cupcakes.

Halloween Black Sesame Eyeball Cupcakes

Top the frosting with some strawberry jam. Any red jam would work as blood. To be honest, the strawberry flavor was too strong and didn’t go with the black sesame flavor. If I was making this again, I think I’d mix some black tahini with some honey and use that to keep the black sesame theme going.

Halloween Black Sesame Eyeball Cupcakes

Finally, top each cupcake with a white chocolate eyeball.

Halloween Black Sesame Eyeball Cupcakes

These Halloween black sesame eyeball cupcakes will be a great addition to your Halloween party table. They’re fluffy and full of sesame flavor!

After having one and Tristan having two, we gave the rest away to some kids in the neighborhood who were having a sleepover. We then headed out to Universal Studios, where Tristan accidentally poked his eye with a thick branch. He tore his cornea and had to get it stitched. Yep, he’s got a stitch in his eyeball… Just writing this is giving me flashbacks of him lying down getting his eye washed out and the doctor showing me the torn cornea flapping…

After we got home from the emergency room, I looked at the white chocolate eyeballs I had leftover and felt like I somehow jinxed him. So this recipe comes with a warning: If you make these cupcakes, make sure you stay away from anything that could hurt your eyeball! Either that or wear goggles for the day.

Halloween Black Sesame Eyeball Cupcakes

Halloween Black Sesame Eyeball Cupcakes

Ingredients

    Cupcakes
  • 1¾ cups cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • ⅓ cup sour cream
  • 3 tablespoons canola oil
  • 2 tablespoons black tahini
  • ⅔ cup milk
    Frosting
  • ¾ cup (170g) unsalted butter, at room temperature
  • 2 tablespoons black tahini
  • 1½ cup (187.5g) powdered sugar
  • ½ tablespoon heavy cream

Instructions

    Cupcakes
  1. Preheat your oven to 340°F (170°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, combine the cake flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar. Stir in the eggs, sour cream, canola oil, and black tahini.
  4. Add the flour mixture into the wet ingredients and stir until just combined. Stir in the milk.
  5. Fill the cupcake liners slightly over halfway, about ⅔ of the way, and bake for 16 minutes. If you insert a toothpick and it comes out clean, they're done. Transfer them to a wire rack immediately and let them cool completely.
    Frosting
  1. In a bowl, beat the butter and black tahini.
  2. Add the powdered sugar and continue beating.
  3. Add the heavy cream and beat until fluffy.
    To assemble
  1. Put the frosting in a piping bag and frost each cupcake.
  2. Top the frosting with some jam.
  3. Add the white chocolate eyeballs.
http://www.aimadeitforyou.com/halloween-black-sesame-eyeball-cupcakes/

I’m bringing these Halloween black sesame eyeball cupcakes to Fiesta Friday hosted by Judi andMaggie!

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4 Comments

  • Reply judigraber October 31, 2016 at 1:10 am

    These are great Ai – you and your realistic looking eyeballs! Black tahini – that’s a new one. I can tell you like Halloween just as much as I do. I’ll have to save this cute idea for next year. Thanks for sharing…

    • Reply Ai October 31, 2016 at 8:18 am

      I do love Halloween. Not as eventful as it was when I was a kid but still fun!

  • Reply Maggie November 2, 2016 at 2:28 am

    I love these and I love how you topped them with your white chocolate eyeballs. So creepy! I think the red jam looks really cool but if it’s overpowering I like your other option.

    I hope Tristan’s eye is okay.

    Happy Belated Hallowe’en!

  • Reply Petra November 3, 2016 at 2:40 am

    These looks absolutely amazing! So perfect for Halloween and I don’t think I could eat one without laughing. What a brilliant treat! 🙂

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