Pumpkin Emoji Cupcakes – Halloween Recipe
NOTE: Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 box Betty Crocker SuperMoist chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy vanilla frosting
Betty Crocker orange gel food color
4 pieces (7 inch each) green licorice twists
1/4 cup Betty Crocker Rich & Creamy chocolate frosting (from 16-oz container)
Betty Crocker Candy Shop candy eyeballs, if desired
Darlene’s Tips: Use store brand if you want! And you don’t have to make chocolate cupcakes. Any flavor is fine!
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 cake mix as directed on box for 24 cupcakes. Divide batter evenly among muffin cups (about two-thirds full).
2 Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3 In small bowl, place vanilla frosting; tint with orange food color to desired color. Frost each cupcake with 1 generous tablespoon orange frosting.
4 Cut licorice twists into 24 equal pieces. Press licorice into top edge of each cupcake for stem.
5 Spoon chocolate frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe different faces, and decorate with candy eyeballs (use photo as guide).
Source and Image: Betty Crocker
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