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Spooky Pumpkin Cupcakes

Spooky Pumpkin Cupcakes recipe
photo by:kraft
Cookies aren't generally known to be spooky, but black decorating gel gives a Halloween-style makeover to these yummy pumpkin cupcakes.
45 min
1 hr 15 min
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
cups  BAKER'S ANGEL FLAKE Coconut, tinted green with food coloring
 Black decorating gel

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.
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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