Water, vegetable oil and egg whites called for on cake mix box
containers Betty Crocker® Rich & Creamy creamy white frosting
Betty Crocker® green gel food color
miniature vanilla wafer cookies
Betty Crocker® red cinnamon decors
Betty Crocker® red decorating icing (from 4.25-oz tube)
Large red gumdrops
1Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
2Reserve 2 tablespoons frosting. Tint remaining frosting with food color to make green; frost cupcakes.
3For eyes, place 2 cookies near top edge of each cupcake, inserting on end so they stand up. Attach 1 cinnamon candy to each cookie with reserved white frosting. Add dots of white frosting for nostrils.
4For mouth, pipe on red icing. Slice gumdrops; add slice to each cupcake for tongue. Store loosely covered.
For a touch of whimsy, cut small pieces of black gumdrops and place one on each “tongue” to resemble a fly.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.