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Desserts

Spooky Pumpkin Cupcakes

Spooky Pumpkin Cupcakes recipe
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

24
 Halloween OREO Cookies
1
pkg.  (2-layer size) yellow cake mix
1
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
24
 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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