Red Velvet Eyeballs

Instructions

1. Preheat oven to 350°F.  Spray an 8×8 pan with nonstick cooking spray.
2. In a bowl, whisk together flour, baking soda, and cocoa powder. In a separate bowl, whisk together applesauce, ½ cup sweetener, egg, buttermilk and food coloring. Add the dry ingredients to the wet ingredients, and whisk until batter is smooth. Pour in the pan and smooth batter out on top.
3. Cover tightly with foil and bake for 25-30 minutes, or until a toothpick tested in the middle comes out clean.  Remove and set aside to cool.
4. In a small food processor or blender, add ½ cup sweetener and cornstarch. Blend on high for 10 seconds. This will turn mixture into a powdered sweetener.
5. Add all frosting ingredients – powdered sweetener, butter, and cream cheese – to a bowl and beat until smooth.
6. Using your hands, carefully crumble the cake until the entire cake is in small-sized crumbs. Using a rubber spatula, work the frosting into the cake crumbs until it is entirely blended in (which means it will no longer be visible).
7. Using a cookie scoop, roll the cake mixture into balls about 1 ½” size. Make sure they are compact.  Place them on a small freezable tray.  You should be able to make about 22 cake eyeballs total.
8. Place the tray in the freezer for at least 10 minutes while you prepare the coating. For the coating, melt white chocolate in a glass bowl over a saucepan of water simmering on low (do not boil).  Make sure the water is not touching the bottom of the glass bowl at all.  Stir while chocolate continues to melt.
9. Remove cake balls from freezer. Using two spoons or forks, gently lower a red velvet cake ball until it’s immersed in the melted white chocolate. Remove and let any excess white chocolate drip off.  Place back on tray, and carefully add a candied eyeball to the top. Repeat for the rest of the cake balls.
10. Refrigerate until serving. Enjoy this spooky treat!