Wicked Witch Cupcakes Recipe

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1-1/4 cups milk
• 1 can (16 ounces) vanilla frosting
• Green food coloring
• WITCH HATS:
• 1 can (16 ounces) vanilla frosting
• 2 teaspoons milk
• Assorted food coloring of your choice
• 12 to 16 ice cream sugar cones
• Fruit Roll-Ups, licorice and assorted candies of your choice

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
• Fill paper- or foil-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Tint frosting green; frost cupcakes. For hats, combine frosting and milk; tint with food coloring. Frost ice cream cones. Using small cookie cutters, cut out shapes from Fruit Roll-Ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch. Yield: about 1 dozen.
  
  Editor's Note: Chocolate frosting and jimmies may also be used to decorate witch hats.

Wicked Witch Cupcakes published in Taste of Home October/November 2007, p18