Two Recipes to Try This Halloween From “Spooky Snacks and Treats”
Photo:
Zac Williams
Werewolf Cupcakes
MAKES 18 TO 24 CUPCAKES
- 1 (15.25-ounce) box devil’s food cake mix
- 2 to 3 cups shredded coconut
- 1 (8-ounce) jar seedless raspberry jam
- 1 (16-ounce) can cream cheese frosting
- Assorted decorating frostings and gels
Prepare cake mix according to directions for making cupcakes. Bake and let cool.
Preheat oven to 400 degrees F. Place coconut in a shallow baking dish and toast for about 5–7 minutes. You will need to have your adult supervisor help you stir the coconut a few times during the baking process until it is brown.
Microwave the raspberry jam in a glass bowl on high for 30 seconds. Stir until smooth. Set aside 2 tablespoons of jam in a separate bowl.
Using a small paring knife, cut a circular wedge out of the top of each cupcake. Spoon some raspberry jam into each and replace the top parts of the cupcakes.
Frost the cupcakes with the cream cheese frosting. Top with toasted coconut. Use decorator frostings and gels to create ears, eyes, nose, mouth and fangs. Add reserved raspberry jam on the tips of the werewolves’ fangs.
