Halloween just got a little more ghoulish with these whimsical treats.
box gluten-free yellow cake mix
Water, butter, gluten-free vanilla and eggs called for on cake mix box
container (12 oz) fluffy white whipped ready-to-spread frosting
Betty Crocker™ Fruit Gushers® tropical fruit snacks from 2 (5.4-oz) boxes
Red paste food color
tropical fruit snacks filled with real fruit juice, from 2 (5.4-oz) boxes
Heat oven to 350°F. Place mini paper baking cup in each of 42 mini muffin cups. Make cake mix as directed on box, using water, butter, vanilla and eggs. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In small bowl, stir 1/4 cup of the frosting and enough food color to make desired color. Spoon into 1-quart resealable food-storage plastic bag; seal bag. Set aside. Frost cupcakes with remaining frosting. Place fruit snack in center of each cupcake for eyeball. Cut off small corner of bag; squeeze bag to pipe red frosting for eye veins.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.