Make headlines with these spooky treats, fashioned out of white cake mix and assorted candies.
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
large marshmallows, halved
container Betty Crocker™ Whipped vanilla frosting
small chocolate-covered mint candies (from 4.75-oz box)
cup slivered almonds
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cupcakes as directed on box.
Carefully pull back a small section of paper from each cupcake; insert marshmallow half between paper and cake of each. Frost tops of cupcakes and marshmallows to look like skull shape.
For each skull cake, use 2 mint candies for eyes, 1 chocolate chip, point side down, for nose, and 6 to 8 almonds for teeth. Store loosely covered.
These cupcakes can be made several days ahead and frozen. You can freeze them before or after decorating.
Look for Halloween-themed paper baking cups in the baking aisle at your local craft store.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cupcake
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 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; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.