Bat Cupcakes |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 24 each | 1 hour | 2 hours 25 minutes | 160 | 7gm | 150mg | ||||||
| INGREDIENTS: | ||
| 1 box (18.25oz) yellow cake mix with pudding | water, vegetable oil and eggs called for on cake mix box | 1 container (12oz) whipped butter cream ready-to-spread frosting |
| 20 drops yellow food color | 1 cup semisweet chocolate chips | pull-apart cherry licorice twists |
| 1 | Heat oven to 350 F. Place paper baking cup in each of 24 regular-size muffin cups. Make and cool cake as directed on box for 24 cupcakes. |
| 2 | In medium bowl, mix frosting and food color until well blended. Frost tops of cupcakes. |
| 3 | Cover large cookie sheet with waxed paper or cooking parchment paper. On another piece of paper, draw and cut out bat shape about 2-1/2 x 1-inch. Place shape under waxed paper. In small resealable freezer plastic bag, place chocolate chips. Microwave on high 1 to 2 minutes or until chocolate is melted. Cut off tiny corner of bag; squeeze chocolate onto waxed paper to make each bat, filling in bat shape underneath as guide. Cut 1/4-inch pieces of licorice; place on each bat for eyes. Let stand at room temperature about 45 minutes, or freezer about 5 minutes until set. Peel waxed paper from chocolate. Place 1 chocolate bat on top of each cupcake just before serving. |