Friday, October 5, 2012

What I Love: Scary Skull Cakes

Prep Time: 25 Minutes
Total Time: 1:25 Hr:Mins
Makes: 24 cupcakes

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
12 large marshmallows, halved
1 container Betty Crocker® Whipped vanilla frosting
48 small chocolate-covered mint candies (from 4.75-oz box)
24 chocolate chips
1/4 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.
Makes 24 cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
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 Serving (1 Cupcake)Calories 270(Calories from Fat 80),Total Fat 9g(Saturated Fat 3g,Trans Fat 1g),Cholesterol 0mg;Sodium 160mg;Total Carbohydrate 45g(Dietary Fiber 0g,Sugars 34g),Protein 2g;Percent Daily Value*: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;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.

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