Page 114 - Betty Crocker - Halloween Cookbook
P. 114

Friendly Ghost Cupcakes



                     PREP TIME: 35 Minutes   •  START TO FINISH: 1 Hour 25 Minutes  •  24 servings (1 cupcake)




               Cake                          1.   Heat oven to 350°F. Line 24 regular-size muffin cups with paper
                 3  cups Original Bisquick    baking cups.
                                       ®
                    mix
                                             2.  In large bowl, beat Bisquick mix, granulated sugar, brown sugar,
                 1  cup granulated sugar     ¼ cup butter, the pumpkin pie spice, milk, eggs and pumpkin with
                 1  cup packed brown sugar   electric mixer on low speed 30 seconds. Beat on medium speed
                 ¼  cup butter or margarine,   3 minutes. Divide batter evenly among muffin cups.
                    softened                 3.  Bake 25 to 30 minutes or until toothpick inserted in center of
                 2  teaspoons pumpkin pie    cupcake comes out clean. Cool 5 minutes; remove from pan to wire
                    spice                    rack. Cool completely, about 30 minutes.
                 ¼  cup milk
                                             4.  Meanwhile, in large bowl, beat cream cheese and ½ cup butter
                 4  eggs                     on low speed about 30 seconds or until well blended. Beat in vanilla
                 1  can (15 oz) pumpkin      and 2 cups of the powdered sugar on low speed about 30 seconds or
                    (not pumpkin pie mix)    just until mixed, then on high speed about 1 minute or until fluffy.
                                             Beat in remaining 2½ cups powdered sugar, ¼ cup at a time, on
               Frosting and Decorations      medium speed. If too soft to mound, add additional powdered sugar,
                 1  package (3 oz) cream     a tablespoon at a time, until desired consistency.
                    cheese, softened
                 ¹ ⁄ ₂  cup butter or margarine,   5.  Spoon frosting into large resealable plastic food-storage bag; press
                    softened                 out air and seal bag. Cut ½-inch tip from lower corner of bag. Squeeze
                                             bag to pipe about 2 tablespoons frosting into ghost-shaped mound on
                 2  teaspoons vanilla        each cupcake. Press 2 chocolate chips, flat sides out, into frosting
                4¹ ⁄ ₂  cups powdered sugar  for eyes.
                 2  teaspoons miniature
                    chocolate chips          1 Serving: Calories 370; Total Fat 10g (Saturated Fat 4.5g); Sodium 280mg; Total Carbohydrate
                                             66g (Dietary Fiber 0g); Protein 3g Exchanges: ½ Starch, 4 Other Carbohydrate, 2 Fat
                                             Carbohydrate Choices: 4½







                             Betty Crocker Halloween Cookbook  112  •  Spooky Cupcakes & Cakes
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