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Archive | October, 2010

Scary Spiderweb Cupcakes

26 Oct



Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.


1 box Betty Crocker® SuperMoist® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) Betty Crocker® black decorating gel
48 large black gumdrops

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
  2. Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
  3. Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.


IDEA:
Turn these into Holly Wreath Cupcakes by using green-tinted frosting instead of orange. Squeeze circles of red decorating gel on each cupcake, and decorate with small red cinnamon candy “berries.”




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S’mores Cupcakes

25 Oct
 Cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup graham cracker crumbs
4 bars (1.55 oz each) milk chocolate candy, finely chopped                                     
  
Frosting
1 jar (7 oz) marshmallow creme 
 1/2 cup butter or margarine, softened 2 cups powdered sugar 
 1 to 2 teaspoons milk 
 1 bar (1.55 oz) milk chocolate candy, if desired or chocolate chips 
 24 bear-shaped graham crackers, if desired
     

  1.  Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
  2. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  3. Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.

                             

Sweet Potato Cobbler

6 Oct

Here’s a delicious Mississippi sweet potato dessert recipe.

Ingredients:

1 stick (4 ounces) butter
1 cup self-rising flour
1 cup sugar
1 cup milk

Preparation:

Melt butter in a 2×12-inch baking dish. Mix together the flour, 1 cup sugar, and 1 cup milk; pour into the center of melted butter. Do not stir.

Mix:

2 cups cooked but firm, peeled and sliced sweet potatoes
1 cup sugar
1/2 cup light brown sugar
1 1/2 cups water
1 teaspoon vanilla
1 teaspoon cinnamon (or other preferred spice)

Pour this into center of melted butter and batter. Do NOT stir. Bake at 350° for 45 minutes or until light brown.



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