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Sweet Jack-o'-Lanterns
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1 package (18-1/4 ounces) yellow cake mix or cake mix of your choice
3-3/4 cups confectioners' sugar
3 tablespoons butter, softened
2/3 to 3/4 cup milk
1 to 1-1/2 teaspoons orange paste food coloring
12 gumdrops
12 black jujubes
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |