Scary Skull Cakes

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Ingredients: 
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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. These can be made in advance and frozen. You can also freeze them before or after decorating.

Adapted from Pillsbury

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