Easy to Make Monster Eye Halloween Cupcakes Your Kids Will Love

It’s October, which means Halloween will be here before you know it. And, we all know kids absolutely LOVE Halloween treats. Whether it’s for a classroom party or a surprise for your kids after Halloween dinner, these Monster Eye Halloween Cupcakes are sure to have kids squealing with joy.

Monster Eye Halloween Cupcakes recipe from Pigskins & Pigtails can be found on the blog at Giggle Hearts. The most creative use of a novelty item was used to make the eyes - come see what it is and create this Halloween Dessert your kids will love. #halloween #halloweencupcakes #halloweendesserts #halloweenparty #kidsfood #halloweentreat

Isn’t the novelty eye ring as your cupcake topper just the best idea? Jennifer of Pigskins & Pigtails created these super cute halloween cupcakes with simple ingredients so they are super easy for you to make.

How to make your very own Monster Eye Halloween Cupcakes

What’s Needed:

Funfetti Cake Mix with candy bits from Pillsbury
Funfetti Frosting from Pillsbury
Cupcake Liners from Michaels
Ghouls Night Out Sprinkles from Wilton
Spider Paper Plates + Napkins from Martha Stewart
Novelty Eye Rings from Michaels

How to Make:

Simply make the cupcakes per the cake mix instructions in the cupcake liners.

Then add some frosting to the top of the cupcakes and add on the Ghouls Night Out Sprinkles.

Add a little more orange frosting and then top with a Novelty Eye Ring. Surprise - you now have a Funfetti Monster looking at you!

⬇️ Pin Now to Save for Baking Later ⬇️

All the details to create these Monster Eye Halloween Cupcakes from Pigskins & Pigtails can be found on the blog at Giggle Hearts. The most creative use of a novelty item was used to make the eyes - come see what it is and create this Halloween Dessert your kids will love. Click for the Monster Eye Halloween Cupcakes Recipe #halloween #halloweencupcakes #halloweendesserts #halloweenparty #kidsfood #halloweentreat

Funfetti Cake Batter Truffles {recipe}

When I created this recipe back in November for my daughter's My Little Pony birthday party, I also took some fun photos of the sprinkles in a glass bowl for an idea I had in my head. Over the holiday break, I was finally able to create what had been on my mind ever since. This Friday, you will see a fun printable that will be available in my etsy shop for instant download. It's bright and cheery and sure to bring a smile to your face. In the meantime, here is a super fun and DELICIOUS recipe for Funfetti Cake Batter Truffles {modified to be gluten free from a recipe I spied over at Lauren's Latest from a few years back}.

please note: my recipes are made to be gluten free and nut free, but you can easily substitute regular flour for the gluten free flour in the ingredients

Funfetti Cake Batter Truffles

Ingredients

1 cup white cake mix {I used Betty Crocker's Gluten Free Yellow Cake Mix}
1/2 cup all purpose gluten free flour {I only use King Arthur's Gluten Free Flour now}
1/2 cup granulated sugar
1/4 cup melted butter
1/2 teaspoon vanilla extract
2 tablespoons milk {your choice}
1 tablespoon sprinkles + more for decoration {any color combo you like}
1 1/2 cups white chocolate chips {I used Chadwick's brand - they're gluten free + nut free}

Directions

In a large bowl, whisk together the cake mix, flour and sugar. Stir in the melted butter, vanilla, milk and sprinkles. The mixture should be moist and able to hold its shape easily when formed. Using a small spoon, form the mixture into even balls and refrigerate 20-30 minutes.

While the cake batter balls are cooling, melt the white chocolate in a glass bowl on top of a pan filled with a small amount of water over medium heat. Continue to stir gently until all the chocolate has melted. This next part gets a bit messy and not all the cake balls will remain perfectly round, but I was totally ok with that. Once the chocolate has melted, drop one of the cake batter truffles into the chocolate and roll around to coat {a fork is usually the best so any excess chocolate can drip off}. Once you have dipped the truffle, transfer it to a cookie sheet lined with wax paper. Top with more sprinkles and place all of the truffles when completed into the fridge.

I suggest removing the truffles from the fridge a few minutes before you wish to serve them so the chocolate has a little time to soften. These confetti cake batter truffles were a hit at the party and I was so bad after the party as I had quite a few leftover. I would often find myself walking past the fridge later that night as well as the next day and sneaking one {or two} in. I LOVED them!

Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Tis' the season for all things pumpkin and these pumpkin cupcakes are AMAZING!!! I made them for my daughter's 2nd birthday three weeks ago and everyone loved them. The birthday girl certainly loved the frosting as that was licked right off. Below is the recipe . . . you may just find yourself having one for breakfast even, they're that good {my older daughter did}. Her birthday was train themed as she loves Thomas the Train so I topped each cupcake with a railroad crossing sign I made.

Gluten Free Pumpkin Cupcakes

Ingredients for the Cupcake

  • 1 box Betty Crocker Gluten Free Yellow Cake Mix
    (including ingredients listed on back, minus the water)
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 – 15 oz. can pumpkin puree

Ingredients for the Frosting

  • 1 – 8 oz PHILADELPHIA Cream Cheese {1/3 less fat}, softened
  • 1/4 cup butter softened
  • 1 tsp. vanilla
  • 2 cups powdered sugar
  • 1 1/2 tsp. cinnamon

Directions:

• Preheat oven to 350 degrees and line a muffin tin with cupcake liners
• Prepare cake mix as directed on box BUT add pumpkin pie spice and substitute pumpkin puree for the water
• Pour batter into cupcake liners in muffin tins {I spray a little cooking oil into the bottom of liner for easier release}
• Bake for 17-20 minutes or until a toothpick inserted comes out clean
• While you let the cupcakes cool, you can make the frosting
• Combine all frosting ingredients in a medium bowl and using a hand mixer, combine until smooth and don't be afraid to taste - this frosting is delicious
• Spread the frosting on top of the cupcakes and ENJOY!!!

This recipe was adapted from one featured on Lil’ Luna
— http://lilluna.com/easy-pumpkin-cupcakes

S'mores Chocolate Ice Cream | Gluten Free + Dairy Free {recipe}

You will never believe this recipe. It's ice cream that doesn't require an ice cream maker {which is perfect for me as that's one of the things I don't have in my kitchen}, it's gluten free, dairy free and calls for avocados. What? Avocados and Chocolate? I have to say - they pair together perfectly. I once made a pudding with cocoa powder and avocados - it was amazing!

S'mores Chocolate Ice Cream

Ingredients for Ice Cream:

  • 2 avocados, cut into wedges
  • 3 large ripe bananas, cut into slices
  • 1 cup cocoa powder
  • 1/4 cup milk {your preference, I used lactaid fat-free}
  • 1 tbsp molasses
  • 1-2 tbsp honey

Yummy Mix-Ins:

    Directions

    1. For the ice cream, combine all ingredients in a blender and blend until smooth
    2. Pour into the container that you will freeze the ice cream in and add the mix-ins. Stir to combine and place in the freezer for about 3-4 hours or until it's set. {note: The ice cream becomes very hard after 4 hours, so you might want to take it out part way through dinner so it has time to thaw before enjoying.}
    this post contains links to products via an affiliate link - these are the actual gluten free products that I used in this recipe and the ones that I always keep stocked in my pantry

    Gluten Free Chocolate Zucchini Brownies {recipe}

    The weekend before this past one, our neighbor surprised us with 3 HUGE zucchini's from their garden. I immediately knew I had to bake something with them and thought about the typical zucchini bread. But, decided to make a gluten free version of a chocolate zucchini brownie. The result was a fudge-like brownie that we all LOVED - even our 22 month old got excited when I placed little squares of the brownie in-front of her for dessert. I served our brownie pieces with my homemade hot fudge sauce on top and even with whipped cream too one of the nights.

    Gluten Free Chocolate Zucchini Brownies

    Gluten Free Chocolate Zucchini Brownies

    Ingredients:

    • 2 cups gluten free flour of your choice {I used Domata Flour}
    • 1/3 cup unsweetened cocoa powder
    • 1 1/2 cups sugar
    • 1 1/2 tsp baking soda
    • 1 tsp salt
    • 1/4 cup vegetable oil
    • 1/4 cup apple sauce
    • 2 tsp vanilla
    • 2 cups shredded zucchini {liquid squeezed out}

    Directions:

    Sift together all the dry ingredients and then mix in the liquid ingredients into the same bowl. Once, combined, pour into a greased 9x13 glass baking dish. Bake for 35 mins at 350F or until a toothpick inserted comes out clean. Let cool a bit and then serve as brownies are amazing when they're still warm from the oven :)

    Homemade Hot Fudge Sauce Your Kids Will Love

    It's the season for ice cream and this past weekend, a banana split was calling our names. My husband wanted to get all the fixings for us, but I knew I've never seen a natural hot fudge sauce in our area stores. In particular, one that didn't contain high fructose corn syrup and wasn't made on shared equipment or in a plant with nuts {our older girl has a gluten and nut allergy}. So, I went pinterest searching and made the most delicious and easy hot fudge sauce recipe that my daughter LOVED along with myself and my hubby {thank you Mama Ging}.

    Homemade Hot Fudge Sauce
    - 1 cup sugar
    - 2 tbsp corn starch
    - 3 tbsp unsweetened cocoa powder
    - 1 cup milk
    - 2 1/2 tbsp butter {I used Land O'Lakes Spreadable Butter with Canola Oil}
    - 1 tsp vanilla extract

    In a saucepan, whisk together sugar, cornstarch and cocoa. Add milk and butter. Bring to a boil. Once boiling, removed from heat and stir with whisk for 1 minute. Now add vanilla and stir to combine. Let cool a bit before eating {if you can}. Makes approx  1 1/2 cups of sauce. {this recipe can easily be doubled or tripled if needed}