October 21, 2012

• Skeleton cupcakes

  

  Makes 16-18 cupcakes

  Ingredients

  1 box (18.25 oz) cake mix
  2 eggs
  1-1/4 cup water
  2⁄3 cup corn oil
  1 tsp vanilla
  2 tubs (16 oz each) cream cheese frosting (you’ll have some left over frosting)
  18 marshmallows
  5 or 6-in. Lollipop sticks
  Black food-safe writing marker
  72 yogurt-covered mini-pretzels plus extra to allow for breakage
  1/2 c white candy melts

  What to do
  1. Heat oven to 350°F. Line 18 medium sized muffin cups with liners.

  2. Beat cake mix, eggs, water, vanilla and oil in large bowl on low speed for 1 minute until blended; increase speed to medium and continue to beat for an additional 2 minutes until batter is smooth.

  3. Immediately pour batter amongst muffin cups, filling each 2⁄3 full.

  4. Bake 20 to 22 minutes until a wooden toothpick inserted into the centres comes out clean.

  5. Cool in pans on wire rack 10 minutes before removing cupcakes to rack to cool completely.

  6. Frost cupcakes with frosting (I used a large tip and decorating bag).

  7. Insert a lollipop stick into the long side of a marshmallow. With the black food-safe decorating pen, draw the skeleton face.

  8. Melt white candy per directions on bag.

  9. Carefully thread the lollipop stick through the smallest hole of the pretzel. Secure with some melted candy (use another lollipop stick to smear the candy – especially under the pretzel so it doesn’t fall down.)

  10. Repeat with two more pretzels so you now have the skeleton ribs. Make sure you leave enough room at bottom of the stick to insert fully into cupcake. (BUT don’t insert them yet!)

  11. Lay down carefully on cookie sheet to set (about 5 minutes).

  12. Repeat with remaining lollipop sticks until you have enough skeletons.

  13. Once set, insert into cupcakes.

  14. Cut two more pretzels in half legthwise to use as arms (see picture as a guide). Again use melted candy to adhere them to the rib cage.

  • 7:15 pm
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