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Wicked Witch Cupcakes

 Wicked Witch Cupcakes
More fun than frightening, these whimsical witch cupcakes cast their spell on every sweet tooth. —Joan Antonen, Arlington, South Dakota
12 ServingsPrep: 1-1/4 hours Bake: 20 min. + cooling


  • 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
  • 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


  • 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.

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Wicked Witch Cupcakes (continued)

Directions (continued)

  • 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.