Skull Cakes
- 1 (2-layer size) package
white cake mix
1 (4-serving size) package JELL-O Vanilla Flavor Instant Pudding
& Pie Filling
1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon vanilla extract
1 (16-ounce) package powdered sugar, sifted (about 4 to 4-1/2
cups)
12 JET-PUFFED Marshmallows, cut in half widthwise
72 semi-sweet chocolate chips
96 candy corn
- PREPARE cake batter as
directed on package; blend in dry pudding mix. Spoon evenly into
24 paper-lined medium muffin cups. Bake as directed on package
for cupcakes. Cool completely.
- BEAT cream cheese, butter
and vanilla with electric mixer on medium speed until well blended.
Add sugar gradually, beating well after each addition.
- PULL each cupcake liner
partially away from cake. Place a marshmallow half between paper
and cupcake to create skull's "jaw." Frost cupcakes
with cream cheese mixture. Decorate with chocolate chips for
the "eyes" and "nose" and candy corn for
the "teeth."
Makes 2 dozen cupcakes
or 24 servings, one cupcake each.
Tip: Prepare as directed,
using any flavor cake mix.
Nutrition (per serving)
Calories 280
Total fat 8g
Saturated fat 4g
Cholesterol 15mg
Sodium 280mg
Carbohydrate 50g
Dietary fiber 0g
Sugars 39g
Protein 2g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 0%
Recipe and photograph provided courtesy of Kraft Food,
Inc.
