Looking for a perfect Halloween dessert decorated with Bugles® snacks? Then check out these chocolate cupcakes made using Betty Crocker® SuperMoist® cake mix and frosted with vanilla buttercream.
SAVE ON THIS RECIPE!
Make, bake and cool vanilla or yellow cupcakes. Make Vanilla Buttercream Frosting. Tint frosting with orange paste food color. Reserve 3/4 cup. Frost cupcakes; sprinkle with orange decorator sugar. Use broken pretzels for stems. Pipe reserved frosting in lines on cupcakes, using #4 round tip. Slice leaf-shaped gumdrops; place sliced gumdrops at the base of each pretzel stem. Use green icing to pipe vines, using round tip.
Make, bake and cool vanilla or yellow cupcakes. Make Vanilla Buttercream Frosting. Tint frosting with orange paste food color. Frost cupcakes. To make ghosts, unwrap 24 small suckers on paper lollipop sticks. Insert sticks into frosted cupcakes. Roll white fondant to 1/8-inch thickness with rolling pin. Cut fondant with 2 1/2-inch round cutter. Drape fondant cutouts over suckers on cupcakes. Use black icing for ghost eyes and writing, using round tip.
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