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Instructions |
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1) Preheat oven to 350 F. Line 60 mini (1 3/4-inch) muffin cups with paper baking cups.
2) Prepare cake mix according to package directions. Spoon evenly into prepared muffin cups.
3) Bake 10 minutes or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool completely.
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4) Place chocolate frosting in medium heatproof bowl. Microwave on low for 30 seconds; stir until melted. Dip tops of cupcakes in melted chocolate frosting to coat; place on baking sheet. (Frosting may need to be reheated several times to maintain melted consistancy.) Refrigerate for 10 minutes or until frosting is set. Reserve remaining chocolate frosting.
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5) Place white frosting in medium bowl; add food coloring, a few drops at a time, until desired shade is reached. Place in piping bag fitted with small round tip or resealable food storage bag with 1/-inch corner cut off. Pipe stripes on cupcakes.
6) Place reserved chocolate frosting in seperate piping bag fitted with small round tip or resealable food storage bag with 1/-inch corner cut off. Pipe eyes and mouths on cupcakes.
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7) Cut licorice into 1 1/2-inch lengths; place on cupcakes just above eyes for antennae and at opposite side for stingers. Cut candy wafers in half; arrange two halves on each cupcake for wings.
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Originally Submitted
5/27/2013
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