Page 112 - Betty Crocker - Halloween Cookbook

Halloween Cupcakes

PREP TIME: 30 Minutes • START TO FINISH: 3 Hours 10 Minutes • 24 servings (1 cupcake)

Cake 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper
1 box white cake mix with baking cup in each of 24 muffin cups. Make and bake cake as directed
pudding in the mix on box for cupcakes, using water, oil and egg whites. Cool completely.
Water, oil and egg whites 2. Remove lid and foil cover from container of white frosting. In small
called for on cake mix bowl, reserve ¹⁄₃ of white frosting. Microwave remaining white frosting
package
in container uncovered on High about 20 seconds or until frosting
can be stirred smooth. Divide warm frosting between 2 small bowls.
Frosting and Decorations Reserve ¹⁄₃ cup chocolate frosting in small microwavable bowl; set
1 container (1 lb) creamy aside. Decorate cupcakes as directed below.
white ready-to-spread
frosting 1 Serving: Calories 340 (Calories from Fat 90); Total Fat 9g (Saturated Fat 2.5g); Cholesterol
1 container (1 lb) 0mg; Sodium 270mg; Total Carbohydrate 62g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Starch,
3 Other Carbohydrate, 11/2 Fat Carbohydrate Choices: 4
chocolate creamy ready-
to-spread frosting Neon
green food color
20 large marshmallows
¼ cup coarse black
sparkling sugar Terrifying Tip
8 licorice wheels Look for neon food colors next to the
6 sour punch straws (any standard food colors in the baking
red flavor) ingredients aisle of your supermarket.
16 small black gumdrops Peppermint candy sticks can be substituted
Green food color for the sour punch straws.
32 miniature semisweet
chocolate chips
Black decorating gel
1 roll chewy fruit flavored
snack

Betty Crocker Halloween Cookbook 110 • Spooky Cupcakes & Cakes
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