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Desserts

Bloody Eyeball Cupcakes

photo by:kraft
They make for an eye-popping treat at a Halloween party. But when you eat one of these cupcakes with your eyes closed, they're more yummy than scary.
time
prep:
25 min
total:
1 hr 27 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) white cake mix
1
cup  boiling water
1
pkg.  (3 oz.) JELL-O Cherry Flavor Gelatin
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2
Tbsp.  butter, softened
2
cups  powdered sugar
12
 JET-PUFFED Marshmallows, cut in half
2
Tbsp.  red colored sugar
24
 semi-sweet chocolate chips (about 2 Tbsp.)
2
tubes  (0.67 oz. each) red decorating gel

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.

REMOVE cupcakes from pans. Beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in powdered sugar; spread onto cupcakes.

PRESS cut-sides of marshmallows in colored sugar. Use to decorate cupcakes along with the remaining ingredients.

Kraft Kitchens Tips

How to Easily Poke Holes in Cupcakes
Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.
Substitute
Prepare using any red color of JELL-O Gelatin.
Note
For best results, spoon the dissolved gelatin over cupcakes while they are still warm as directed in recipe.
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