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If you like Piña Coladas... you'll love these cupcakes!
Learn how to make these tasty tropical treats and enjoy them all summer long.

Need a spooky tasty treat for your Halloween party? These Purple Monster Eyeballs are sweet and spooky and fun to make!


INGREDIENTS

12 Red Vines Grape Twists, chopped into small pieces

½ cup water

2 tablespoons butter

2 cups mini marshmallows

Pinch of salt

2 cups rice crisp cereal

16 large candy eyeballs

Purple sprinkles

1½ cup Sour Punch® Bites® Tropical Blends, plus extra for topping

½ cup of water, divided

1⅓ cups all purpose flour

1½ tsp. baking powder

¼ tsp. salt

½ cup sugar

½ cup unsalted butter, softened

2 eggs

1 cup crushed pineapple, drained

½ cup coconut milk

¼ tsp. coconut extract

 

For the Frosting:

½ package cream cheese, softened

¼ cup unsalted butter, softened

½ tsp. coconut extract

1½ cups powdered sugar

 

For Topping:

Maraschino cherries

Tropical Sour Punch Bites

Shredded coconut (optional)

 


DIRECTIONS

Combine the Red Vines Grape Twists and ¼ cup of water in a skillet over low heat.

Cook until the candy is melted, adding more water as needed to prevent it from sticking to the pan, about 7 minutes. When done, it should be the consistency of jelly.

Preheat your oven to 350˚ F and line a muffin tin with cupcake liners.

In a medium bowl, combine the flour, baking powder, and salt.

Add the Tropical Sour Punch Bites to a small saucepan along with ¼ cup of water and place over low heat. Stir frequently as the candy melts to prevent it from sticking to the bottom of the pan. When the water cooks off, add another ¼ cup of water and continue to cook and stir until the Sour Punch is mostly melted, about 10 minutes.

Melt the butter in a medium saucepan over low heat. Add the marshmallows and a pinch of salt and stir until melted.

If you want a deeper purple color, add a few drops of purple food coloring to the marshmallows.

Remove from heat and fold in the melted Red Vines Grape Twists (a few lumps are okay).

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

Add the eggs and beat until well combined. Then beat in the melted Tropical Sour Punch Bites.

Using a fine mesh strainer, drain the pineapple and press down with a spatula to release as much liquid as possible.

In a large bowl, combine the pineapple with the coconut milk and coconut extract.

Stir the rice crisp cereal into the marshmallow mixture and allow it to cool for 5 minutes. Line a baking sheet with parchment paper and fill a small bowl with purple sprinkles.

Pour a bit of the dry mixture into the bowl with the melted Sour Punch, then a bit of the pineapple mixture.

Beat on low until well combined, adding more dry ingredients and wet ingredients until everything is blended together.

Roll tablespoon-sized scoops of the cereal mixture between your hands (it helps to spray your hands with cooking spray first) to form ping pong sized balls.

Press a candy eyeball into each ball and roll the front in purple sprinkles. Set the purple monster eyeballs on the baking sheet to cool completely.

Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full.

Bake for 20 to 22 minutes, or until a toothpick comes out clean.

Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.

To make the frosting, beat the cream cheese, butter, and coconut extract until light and fluffy. Gradually add the confectioners sugar and continue beating until the frosting is smooth and spreadable.

If the frosting is too thick, add a bit of heavy cream or milk to thin. If the frosting is too runny, add more confectioners sugar.

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with a maraschino cherry, extra Tropical Sour Punch Bites, and shredded coconut, if desired.


SHOP GRAPE VINES

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