SCARY MONSTER CUPCAKES
Cake mix, frosting and decorations make these scary cupcakes the perfect Halloween treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Divide frosting into five separate small bowls. Stir 1 teaspoon desired color gel food color into each bowl. Spoon each color frosting into separate decorating bag fitted with desired tip. Pipe frosting on cupcakes to look like monster's fur.
- Decorate each cupcake as desired using candy eyeballs and decorating gel.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 29 g, TransFat 0 g
EASY MONSTER CUPCAKES
I made these last year with my kids and they loved it. You can use whatever candies you want, have fun and be creative. Time indicated does not include cupcake cooling time.
Provided by Nado2003
Categories Dessert
Time 50m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Line cupcake pan with liners.
- Make cupcakes per directions on box.
- Cool cupcakes completely.
- Stir frosting as per instructions on box.
- Put frosting on top of cupcake roughly in the shape of a skull (see photo) leaving part of the cupcake exposed.
- Decorate with candies. (see photos).
- Melt chocolate chips in a small microwave safe bowl for about 20 seconds. This depends on your microwave.
- Don't over melt. Just do it until the chips are soft with some solid left in the center of the chip. Stir and the rest will melt. Add more time if needed, but do it slowly, about 10 seconds at a time.
- Dip a tooth pick into the chocolate chip and dot the Skittles (or whatever candy you use for the eyes). The chocolate serves as the pupil of your monters' eyes. Please make sure the "s" stamped on the Skittles is facing down and the blank side is facing up.
Nutrition Facts : Calories 210.1, Fat 10.7, SaturatedFat 2.5, Cholesterol 23.2, Sodium 214, Carbohydrate 28.5, Fiber 0.8, Sugar 19.8, Protein 2.3
HAIRY MONSTER CUPCAKES
Betty Crocker™ Super Moist™ vanilla cake mix, frosting and icing come together in these creative cupcakes - a perfect Halloween dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, coconut milk and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 20 minutes.
- Place coconut in resealable food-storage plastic bag. Add food color; seal bag and shake to tint. Frost cupcakes with white frosting. Top with blue coconut. Decorate cupcakes to look like monsters, using decorating icing to attach candy corn for horns, banana fruit candies for mouths and other fruit candies for eyes.
Nutrition Facts : Calories 218, Carbohydrate 37 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 191 mg
HAIRY DADDY LONGLEGS CUPCAKES
Steps:
- Frost the cupcake with chocolate icing and cover with sprinkles. Press the eyes into place. Use scissors to cut 8 (4-inch) pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in 1/2 and crease. Push the end of each leg into the cupcake.;
SLIMY MONSTER CUPCAKES
Add some extra fun to your Halloween treats with Slimy Monster Cupcakes. Marshmallows go undercover as slimy green monsters for Halloween to top the moist and ghoulishly good Slimy Monster Cupcakes.
Provided by My Food and Family
Categories Home
Time 1h31m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
- Spoon 1/3 cup COOL WHIP into large resealable plastic bag. Add marshmallows; seal bag. Shake until marshmallows are evenly coated. Place decorating sugar in small bowl. Add marshmallows, 1 at a time; toss until evenly coated with sugar. Place in single layer on baking sheet. Decorate with decorating gel to resemble monster faces as shown in photo.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP. Spoon 1-1/2 cups pudding mixture into small bowl. Add food coloring; stir until blended. Spoon into small resealable plastic bag. Snip one corner off bottom of bag.
- Cut 1-inch piece from top of each cupcake with small knife; remove and reserve for snacking or other use. Pipe pudding mixture from bag into holes in cupcakes; spread remaining pudding mixture onto tops of cupcakes. Top with marshmallows.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MONSTER MINI CUPCAKES
Mini cupcakes are usually just the right size for most kids. These little monsters are made out of chocolate cupcakes baked from scratch. You will need a grass tip in order to create the fur. You can make them different colors by using other food colors.
Provided by gen_x
Categories Desserts Cakes Cupcake Recipes Holiday
Time 2h4m
Yield 24
Number Of Ingredients 19
Steps:
- Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 24-cup mini muffin tin or line cups with paper liners.
- Combine 1/2 cup butter, white sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Mix 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until batter is well blended. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center of 1 cupcake comes back clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.
- Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Color frosting orange with a few drops of food coloring.
- Place orange frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle 1/8 inch above the surface of a cupcake. Squeeze bag to form orange 'fur' by pulling tip up and away when the icing strand is about 1/2 inch high. Repeat to cover cupcake evenly with fur.
- Add 2 eyes to each cupcake. Cut dried mango into small strips and arrange into the frosting as 'horns'.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 17 g, Cholesterol 41.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 6 g, Sodium 67.1 mg, Sugar 10.7 g
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