Owl and Spider Cupcakes

Owl and Spider Cupcakes

Add something creative to your Halloween celebration! Enjoy these owl shaped cupcakes made with Betty Crocker® SuperMoist® yellow cake mix and Betty Crocker® Rich & Creamy chocolate frosting.

Prep Time

25

Minutes

Total Time

2:10

Hrs:Mins

Makes

24

cupcakes

Cupcakes
1
box (1 lb 2.25 oz) Betty Crocker® SuperMoist® yellow cake mix (or other flavor)
Water, vegetable oil and eggs called for on cake mix package
Frosting and Decorations
Black string licorice, cut into 2-inch pieces
2
containers Betty Crocker® Rich & Creamy chocolate frosting
Black decorator sugar crystals
Large black gumdrops
Red cinnamon candies
Assorted candies
Chocolate wafer cookies
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. Mix and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  3. To make spiders, press 4 licorice pieces into each side of 12 of the cupcakes, letting about 1 1/2 inches hang over side of cupcake. Spread tops of cupcakes with chocolate frosting; sprinkle with black decorator sugar crystals. Slice black gumdrops in half for faces. Press red cinnamon candies in center for eyes.
  4. To make owls, spread chocolate frosting on remaining 12 cupcakes. Use candies to form eyes, beaks and feet on each cupcake. Cut chocolate wafer cookies into quarters; place wafer pieces, triangle points up, behind eyes for ears. Cut wafer cookies into thirds for wings; place on cupcakes. Store loosely covered.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Licorice allsorts is a mixture of several shapes and colors of licorice.
Candy corn pieces can be used for the owls’ beaks, and yellow ring-shaped hard candies can be used for the owls’ eyes.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Cupcake (Cake and Frosting Only))
  • Calories 260
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3g,
    • Trans Fat 2g),
  • Cholesterol 25mg;
  • Sodium 250mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 0g,
    • Sugars 28g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.