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Halloween Skull Cupcakes

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Halloween  Skull Cupcakes
  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 24
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Make headlines with these spooky treats, fashioned out of white cake mix and assorted candies.

Ingredients

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

Directions

  • 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. Make, bake and cool cupcakes as directed on box.
  • 2 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.
  • 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.
Tips  

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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
270
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
3g
15%
,
Trans Fat
1g
)
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
70mg
2%
Total Carbohydrate
45g
15%
(
Dietary Fiber
0g
0%
,
Sugars
34g
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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