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Gluten-Free Creepy Mini Eyeballs

Gluten-Free Creepy Mini Eyeballs
  • Prep 35 min
  • Total 1 hr 35 min
  • Servings 42
Halloween just got a little more ghoulish with these whimsical treats.
Updated January 31, 2013

Ingredients

  • 1 box gluten-free yellow cake mix
  • Water, butter, gluten-free vanilla and eggs called for on cake mix box
  • 1 container (12 oz) fluffy white whipped ready-to-spread frosting
  • 42 Betty Crocker™ Fruit Gushers® tropical fruit snacks from 2 (5.4-oz) boxes
  • Red paste food color
  • 42 tropical fruit snacks filled with real fruit juice, from 2 (5.4-oz) boxes

Steps

  • 1
    Heat oven to 350°F. Place mini paper baking cup in each of 42 mini muffin cups. Make cake mix as directed on box, using water, butter, vanilla and eggs. Divide batter evenly among muffin cups.
  • 2
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3
    In small bowl, stir 1/4 cup of the frosting and enough food color to make desired color. Spoon into 1-quart resealable food-storage plastic bag; seal bag. Set aside. Frost cupcakes with remaining frosting. Place fruit snack in center of each cupcake for eyeball. Cut off small corner of bag; squeeze bag to pipe red frosting for eye veins.

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
20mg
7%
Sodium
95mg
4%
Potassium
10mg
0%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
12g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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