Spooky Pumpkin Cupcakes

photo by:kraft

I made these cupcakes for my daughters CCD halloween party, They got rave reviews. Although I did not use the marshmallows, or coconut; I simply laid the cream half of the ...read more

posted by

a cook

on 10/28/2002

time

prep:

45 min

total:

1 hr 15 min

servings

total:

24 servings, 1 cupcake each

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What You Need

Halloween OREO Cookies

pkg. (2-layer size) yellow cake mix

can (16 oz.) ready-to-spread vanilla frosting

1-1/3

cups BAKER'S ANGEL FLAKE Coconut, tinted green with food coloring

Black decorating gel

JET-PUFFED BOOMALLOWS Marshmallows

Make It

SPLIT cookies, leaving filling on one side of each cookie. Coarsely chop plain split cookies. Set aside split cookies with filling for garnish.

PREPARE cake mix as directed on package; gently stir in chopped cookies. Spoon into 24 paper-lined muffin pans.

BAKE as directed on package. Remove from pans; cool completely on wire racks.

SPREAD cupcakes with frosting. Immediately sprinkle with coconut.

DECORATE orange filling on split cookies with black decorating gel to resemble pumpkin faces; let dry. Stand 1 pumpkin face on edge in frosting on each cupcake. Top cupcakes with marshmallows.

Kraft Kitchens Tips

Serving Suggestion

Enjoy one of these spooky cupcakes with a cold glass of fat-free milk.

Note

For best results, frost cupcakes and sprinkle with coconut, a few at a time, to prevent frosting from hardening and to ensure coconut sticks to frosting.

How to Tint Coconut

Mix 1/2 tsp. water with a few drops of food coloring. Add colored water to coconut in resealable plastic bag. Close bag and shake coconut back and forth until coconut is evenly tinted.

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