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.