Cupcake Directions:

-Preheat oven to 350 degrees. Line cupcake pan with paper liners.

-Sift flour, baking powder, baking soda and salt in a medium bowl. Sit aside.

-Using an electric stand mixer whip the butter and sugar until pale and fluffy in the mixing bowl.

-Add in an egg, then the egg whites one at a time. Add the vanilla with the second egg white.

-Using a liquid measuring cup whisk the buttermilk and purple gel food coloring together.

-Start to mix 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture. Mix after each addition only until just combined.

-After all ingredients are blended scoop the batter into the paper lined cupcake pan until each tin is 3/4's filled.

-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

-Allow cupcakes to cool in cupcake pan for 10 minutes.

-Remove cupcakes from pan and place each on a wire rack until completely cooled.

Frosting Directions:

-Cream the butter and powder sugar until it looks creamy.

-Add purple gel food coloring. Stir until the color in fully blended throughout all of the frosting.

-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....

- Add more powder sugar 1/2 C at a time.... mix well.

-If ready scoop the frosting into the pastry bag with a large star tip.

-Twist the open end of the pastry bag to push the frosting to the tip.

-Frost from the cupcake edges inward to the center of the cupcake with a straight down with the tip.

-Position the candy eyes on the top of the frosted cupcake.