Owl and Spider Cupcakes
Prep Time: 25 Minutes
Yields: 24 Cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix (or other flavor)
Water, vegetable oil and eggs called for on cake mix box
Frosting and Decorations
Black string licorice, cut into 2-inch pieces
2 containers Betty Crocker® Rich & Creamy chocolate frosting
Betty Crocker® black sugar (from 2-oz container)
Large black gumdrops
Betty Crocker® cinnamon imperials (from 2-oz container)
Chocolate wafer cookies
Instructions: 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.
2. Mix and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3. To make spiders, press 4 licorice pieces into each side of 12 of the cupcakes, letting about 1 1/2 inches hang over side of cupcake. Spread tops of cupcakes with chocolate frosting; sprinkle with black decorator sugar crystals. Slice black gumdrops in half for faces. Press red cinnamon candies in center for eyes.
4. To make owls, spread chocolate frosting on remaining 12 cupcakes. Use candies to form eyes, beaks and feet on each cupcake. Cut chocolate wafer cookies into quarters; place wafer pieces, triangle points up, behind eyes for ears. Cut wafer cookies into thirds for wings; place on cupcakes. Store loosely covered.
Licorice allsorts is a mixture of several shapes and colors of licorice.
Candy corn pieces can be used for the owls’ beaks, and yellow ring-shaped hard candies can be used for the owls’ eyes.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.