Scary Skull Cakes
|Scary Skull Cakes.doc||37.5 KB|
1 box chocolate cake mix (I like the Pillsbury Devils Food with Pudding)
Water, vegetable oil and eggs called for on cake mix box
12 large marshmallows, halved
1 container (12 oz) whipped vanilla ready-to-spread frosting
48 Junior Mints (from the 4.75 oz box)
24 milk chocolate chips
¼ cup slivered almonds
- Heat oven to 350 F degrees. Place paper baking cup in each of 24 regular-size muffin cups. Make and cool cupcakes as directed on box.
- Carefully pull back a small section of paper from each cupcake; insert cut side of large marshmallow between paper and cake of each. Frost tops of cupcakes and marshmallows to look like skull shape.
- For the face, use 2 Junior Mint candies for the eyes, 1 chocolate chip for the nose (pointed side down) and 6 – 8 slivered almonds for teeth. Store loosely covered.
- These can be made in advance and frozen. You can also freeze them before or after decorating.
Adapted from Pillsbury