Cupcake Recipes

INGREDIENTS:   Cupcakes of your choice1 can (16 ounces) of chocolate frostingpastry tip – basket weave tip #461 can (16 ounces) of vanilla frostingblue and black decorating gel                   DIRECTIONS: Frost cupcakes with chocolate frosting. For noses, drop a small mound of chocolate frosting in the center of each cupcake.Insert tip #46 into a pastry bag; fill with vanilla frosting. Pipe long bands across each cupcake, leaving small gaps for the eyes and mouths. With blue gel, pipe eyes. Add pupils with black gel. Yield: varies. Source: http://www.tasteofhome.com/recipes/mummy-cupcakes#ixzz3Aya9rEtD To browse cupcake wrappers you can use...

INGREDIENTS:   1 box(es) Betty Crocker Super Moist German Chocolate cake mix, prepared 1/3 cup(s) grade-A dark maple syrup 1/2 cup(s) pumpkin pie filling 1 tub(s) Duncan Hines Classic Dark-Chocolate Fudge frosting 2 cup(s) white-chocolate chips           DIRECTIONS: To Make the Cupcakes: Place paper liners in a muffin pan, then fill each liner two-thirds full with prepared cake mix. Bake at 350°F for 15 to 20 minutes, then set aside until cool. Repeat process until you've baked 24 cupcakes. Transfer frosting into a bowl, microwave for 10 seconds, and stir; repeat until thin enough to pour. Dip cupcake upside down into frosting, submerging the top...

DIRECTIONS:   Pipe two dots of icing at one end and attach two M&M's Minis as eyes. Pipe icing on M&M's Minis as pupils. Pipe icing all around Circus Peanut as legs. TIP: Edging your cupcakes with sparkling sugar is easy. Place sugar in a small bowl and tip it slightly. With you other hand, dip just the edge of the iced cupcake into the sugar. Roll and turn the cupcake until the edge is covered.   Source: http://www.allyou.com/food/celebrations/decorate-halloween-cupcakes/sweet-slug-cupcakes To browse cupcake wrappers you can use with these cupcakes, click HERE.

INGREDIENTS:   1 pkg.  (2-layer size) chocolate cake mix14 OREO Cookies, coarsely chopped1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding1 cup  cold milk¼ cup  powdered sugar2 cups  thawed COOL WHIP Whipped Topping1 to 2 drops  red food coloring       DIRECTIONS: Prepare cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.Beat pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP and food coloring; spoon into pastry bag...

INGREDIENTS:   1 box Betty Crocker™ SuperMoist™ devil's food cake mixWater, vegetable oil and eggs called for on cake mix box1 container Betty Crocker™ Rich & Creamy vanilla frosting3 drops red food color4 to 5 drops yellow food color1 tube (0.68 oz) Betty Crocker™ black decorating gel48 large black gumdrops       DIRECTIONS: Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.Squeeze circles of decorating gel on each cupcake; pull...