Page 118 - Betty Crocker - Halloween Cookbook

Bat Cupcakes

PREP TIME: 1 Hour • START TO FINISH: 2 Hours 25 Minutes • 24 servings (1 cupcake)

Cake 1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper
1 box yellow cake mix with baking cup in each of 24 regular-size muffin cups. Make and bake cake
pudding in the mix mix as directed on box for 24 cupcakes, using water, oil and eggs.
Water, vegetable oil and Cool in pans 10 minutes; remove from pans to cooling rack. Cool
eggs called for on cake completely, about 30 minutes.
mix box
2. Stir food color into frosting until well blended; frost tops of cupcakes.

Frosting and Decorations 3. Line large cookie sheet with waxed paper or cooking parchment
20 drops yellow food color paper. On another piece of paper, draw and cut out bat shape about
1 container butter cream 2½x1 inch. Place shape under waxed paper. In small microwavable
whipped ready-to-spread bowl, place chocolate chips. Microwave uncovered on High 1 minute;
frosting stir. Microwave in 15-second increments, stirring after each, until
1 cup semisweet chocolate melted and smooth. Place chocolate in small resealable freezer plastic
chips bag; seal. Cut off tiny corner of bag. Squeeze chocolate onto waxed
Pull-apart cherry licorice paper to make bat, filling in bat shape underneath as guide and making
twists 24 bats. Cut ¼-inch pieces of licorice; place on each bat for eyes.
Refrigerate about 15 minutes or freeze about 5 minutes until set. Peel
waxed paper from chocolate. Place 1 chocolate bat on top of each
cupcake just before serving. Store loosely covered.
1 Serving: Calories 220; Total Fat 11g (Saturated Fat 3.5g); Sodium 150mg; Total Carbohydrate
28g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1½ Other Carbohydrate, 2 Fat
Carbohydrate Choices: 2

Terrifying Tip

The cupcakes can be made several days ahead and frozen until 2 hours before
decorating.

Betty Crocker Halloween Cookbook 116 • Spooky Cupcakes & Cakes
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