Scaredy Cakes Recipe
Scaredy Cakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our Test Kitchen home economists guarantee kids of all ages will delight in these funny-faced cupcakes. You can even enlist your little ones to help decorate them, using the candies we suggest or other candies to suit your taste.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 can (16 ounces) vanilla frosting
  • Green gel food coloring, optional
  • Assorted candies of your choice (Chiclets, black licorice nips, red shoestring licorice, Gummi Worms, M&M's, Life Savers, gumballs, strawberry sour belts, Tart 'n' Tangy's, Tic Tacs)

Directions

Prepare cake batter according to package directions. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Tint some of the frosting green if desired. Frost cupcakes. Decorate with assorted candy to create monster faces. Yield: 2 dozen.
Originally published as Scaredy Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p238

  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 can (16 ounces) vanilla frosting
  • Green gel food coloring, optional
  • Assorted candies of your choice (Chiclets, black licorice nips, red shoestring licorice, Gummi Worms, M&M's, Life Savers, gumballs, strawberry sour belts, Tart 'n' Tangy's, Tic Tacs)
  1. Prepare cake batter according to package directions. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  2. Tint some of the frosting green if desired. Frost cupcakes. Decorate with assorted candy to create monster faces. Yield: 2 dozen.
Originally published as Scaredy Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p238

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