• Make and cool your cupcakes, set aside.
• Make your buttercream. Flavor it with whatever extract you like, then dye it bright green. Cover and set aside.

Bloody Eyeballs:

• Drain the lychees and reserve the liquid - you’ll need it for the sauce!
• Sort through your lychees, and set aside any that are jacked up - cracked wide open, ragged, etc. You want ones that are in one piece and look good.
• Next, spoon a few tablespoons of seedless red jam - I like currant, but raspberry and strawberry also work well - into a pastry bag. Snip a small amount of the end off.
• Stick the tip of your pastry bag into the opening of a lychee, and pipe in a small amount of jam. Don’t fill it all the way, you need to leave a bit of room for the blueberry.
• Note: For the lychees with a REALLY big cavity, I’ll usually put an extra blueberry in first, to take up some of the space. Then I’ll put the jam in.
• Finally, pop a blueberry in. You want one roughly the size of the opening. Set it most of the way in, just bulging slightly outside of the opening
• If any excess jam seeps out, I like to sort of sweep it around the outer edge of the lychee opening. It’ll settle into the cracks and make the “eyes” look bloodshot!
• Repeat with your remaining lychees. Place on a plate, cover with plastic wrap and chill until you’re ready to serve the pancakes.

Sauce:

• Whisk together the jam and the honey until smooth.
• Spoon into a disposable pastry bag, tie off with twine or elastic, set aside.

Assembly:

• Set a large pastry bag up with a large round tip, if desired.
• Carefully spoon frosting into the bag, careful to avoid creating air pockets.
• Pipe a swirl of frosting on top of each of the cupcakes. Use a clean, damp fingertip to create a bit of a dent / crater on top of the frosting.
• Clip the very tip off the end of the pastry bag of red sauce, drizzle a bit on top of each mound of frosting, allowing it to ooze from the center of the frosting mound.
• Place a lychee eyeball in the center of each frosting mound.