Sweet Jack-o'-Lanterns
There's no trick to making these Halloween-flavored cupcakes.
By using a convenient cake mix, you can turn them out in a jiffy.
Simplify them even more with canned frosting.
SERVINGS: 12
METHOD: Baked
TIME: Prep: 50 min. Bake: 15 min. + cooling
Ingredients:
1 package (18-1/4 ounces) yellow cake mix or cake mix of your choice
3-3/4 cups confectioners' sugar
3 tablespoons butter, softened
2/3 to 3/4 cup milk
1 to 1-1/2 teaspoons orange paste food coloring
12 gumdrops
12 black jujubes
Directions:
Prepare and bake cake according to package directions for cupcakes. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting, in a small bowl, combine confectioners' sugar, butter and enough milk to achieve spreading consistency. Stir in food coloring. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides. For stems, place one gumdrop on each pumpkin. Cut jujubes into thin slices; use a bottom slice for each mouth. From remaining slices, cut one large triangle and two smaller ones. Position two small triangles and a large triangle on each cupcake for eyes and nose.
Yield: 1 dozen.
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