Scary Skull Cakes

Make headlines with these spooky treats, fashioned out of white cake mix and assorted candies.

Prep Time: 25 min
Total Time: 1 hour 25 min
Makes: 24 cupcakes

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1	box (18.25 oz) white cake mix with pudding
	Water, vegetable oil and eggs called for on cake mix box
12	large marshmallows, halved
1	container (12 oz) whipped vanilla ready-to-spread frosting
48	small chocolate-covered mint candies (from 4.75-oz box)
24	chocolate chips
1/4	cup slivered almonds

1.	Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and cool cupcakes as directed on box.
2.	Carefully pull back a small section of paper from each cupcake; insert large marshmallow between paper and cake of each. Frost tops of cupcakes and marshmallows to look like skull shape.
3.	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.
High Altitude (3500-6500 ft): No change.

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:

1 Cupcake: Calories 280 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 44g (Dietary Fiber 0g, Sugars 33g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

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