Witch Hat Cupcakes
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 30 minutes
Cook time: 20 minutes
Servings: 24
Ingredients
- 1 (15.25-ounce) box chocolate cake mix
- 2 tablespoons cold water
- 1½ tablespoons meringue powder
- 1 cup confectioners' sugar
- green gel food coloring,
- yellow gel food coloring
- 24 chocolate-covered mint chocolate cookies *
- 24 Hershey kisses, unwrapped
- Halloween sprinkles *
Directions
Prepare cake mix as cupcakes according to package directions. Smash down gently so that the top of the cupcakes are flat. Let cool completely.
In a small bowl, whisk together 2 tablespoons cold water and meringue powder until foamy. Gradually whisk in sugar until smooth. Stir in desired amount of food coloring. Spoon icing into a pastry bag fitted with a medium round tip.
Pipe a small circle of icing on top of each cookie. Place a chocolate kiss on top of icing to resemble top of witch hat, and place a pumpkin-shaped sprinkle in icing at base of chocolate kiss to resemble a buckle. Let stand for 15 to 20 minutes for icing to set.
Pipe a small amount of icing in center of each cupcake, and place assembled witch hat on top of cupcake. Let stand for 15 to 20 minutes for icing to set.
*Cook’s Note: We used Keebler Grasshopper Mint & Fudge Cookies and Wilton Hallow Pumpkin Mix Sprinkles.