This Halloween you can make devilishly creative Halloween recipes that can double as party decorations. Whether you create your own or use ours, Duncan Hines provides YOU with the coolest cakes and cupcake inspirations on the block. The real man, Duncan Hines, spent years discovering new trends in food and sharing them with his extensive following of "foodies." Now you can get in on the fun and bake like the pros. The chefs at Duncan Hines and best-selling authors Karen Tack and Alan Richardson of Hello, Cupcake and What's New, Cupcake share their original ideas for to make you a Halloween superstar! The only trick in these treats is that the kids will never know they came from a box!
Spice Pumpkin Cake
*Duncan Hines Original
This wonderfully moist cake has pumpkin, crunchy nuts and a creamy
vanilla icing. Enjoy the warm and spicy aroma as you apply your own
decorative touches
Hands On Time: 30 minutes
Total Time: 2 hours 30 minutes
Ingredients
1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix
2 large eggs
1 cup water
1 cup canned pumpkin
1 cup chopped nuts
2 tubs Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
green, red and yellow food coloring
1 flat bottom ice cream cone
Baking Instructions
1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
2. Combine cake mix, eggs, water and pumpkin in large bowl. Beat at
medium speed with electric mixer for 2 minutes. Stir in nuts. Pour
into pan.
3. Bake 40 to 50 minutes or until toothpick inserted in center comes
out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool
completely.
4. Measure 1/4 cup frosting into small bowl. Tint with green food
coloring. Place ice cream cone upside down on waxed paper. Frost
with green frosting. Refrigerate.
5. Tint remaining frosting with red and yellow food coloring until
frosting is desired orange color. Measure 3 tablespoons orange
frosting in small bowl; add green food coloring to brown frosting.
6. Frost cake with orange frosting. Make eyes, mouth and nose with
brown frosting as desired on pumpkin. Place green frosted ice cream
cone in center hole of cake for stem.
Makes 12 to 16 servings
Werewolf Cupcakes
*Karen Tack and Alan Richardson Original
Hands-On Time: 1 hour and 30 min
Howlingly delicious! - If you have a monster appetite for baking
adventures, then this is the project for you! Scare up some friends
to join in the werewolf cupcake fun! Use Duncan Hines Devil's Food
cake mix to get started.
Ingredients
12 Duncan Hines Moist Deluxe Devil's Food cupcakes baked in brown
paper liners
½ cup Duncan Hines Creamy Home-Style Classic Vanilla frosting
1 cup Duncan Hines Creamy Home-Style Dark Chocolate Fudge frosting
Black food coloring
1 can Duncan Hines Creamy Home-Style Milk Chocolate frosting
24 marshmallows
Red leather fruit
24 orange, yellow and green candy coated chocolates (M&M)
12 black jelly beans
Baking instructions
1. Spoon the vanilla frosting into a ziplock bag. Tint the dark
chocolate frosting black with the food coloring. Spoon half of the
black frosting (about 1/2 cup), up one side of a ziplock bag. Spoon
half of the Classic Chocolate frosting (about 3/4 cup) up the other
half of the bag. Repeat process with another ziplock bag.
2. Cut 1 inch corners from each side of the 12 marshmallows to make
the ears. Cut a 1/2 to a 1 inch V shape notch from the remaining 12
marshmallows to make the muzzles (see step photo). The size of the
notch will determine the size of the howling mouth.
3. Snip a small corner (1/8 inch) from the bag with the chocolate
frostings. Pipe a small dot of chocolate frosting to attach the
marshmallow ears and muzzle on top of the cupcakes. Cut 2 inch ovals
from the red fruit leather and press onto cut notch of marshmallow
muzzles to stick. Trim any excess fruit leather.
4. Pipe several vertical lines of chocolate frosting to cover the
marshmallow ears. Starting along the outer edge of cupcakes, pipe
the fur, about 1/2 inch in from edge to go completely around
cupcake. Pipe another row of fur in from first row, slightly
overlapping. Continue piping rows of fur with the chocolate frosting
to cover the cupcake and marshmallow just up to the red fruit
leather. Continue with remaining cupcakes and chocolate frosting.
5. Add 2 like colored M&M's, pressing them lengthwise, into the
frosting at an angle to make the glowing eyes. Snip a very small
corner (1/16 inch) from the bag with the vanilla frosting and pipe
fangs all around the mouth at the edge of fruit leather using a
squeeze and pull motion. Add the black jellybean to make the nose.
Makes 12 werewolf cupcakes
Spooky Surprise Cupcakes
*Duncan Hines Original
So deliciously simple, it's scary! That's the secret behind this
recipe for moist chocolate cupcakes with a sweet cream cheese
surprise filling. Scare up some smiles from your little monsters
with these frightfully fun treats.
Hands on Time: 1 hour
Total Time: 2 hours
Ingredients
1 (8ox.) block of cream cheese
1/3 cup sugar
4 lg eggs
8 drops yellow food coloring
4 drops red food coloring
1 pkg. Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
1 1/3 cups water
½ cup vegetable oil
1 tub Duncan Hines® Creamy Home-Style Classic Chocolate Frosting
1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
Chocolate decorating decors
Baking Instructions
1. Blend together cream cheese, 1 egg, sugar, 2 drops of red food
coloring and 4 drops of yellow food coloring until smooth and
creamy; set aside.
2. Preheat oven to 350° F. Place paper baking cups in muffin cups.
3. Prepare cake mix according to package directions. Fill each
muffin cup ½ full of batter. Place a dollop of cream cheese mixture
in center of each cupcake.
4. Bake for 23-26 minutes or until toothpick inserted in center
comes out clean. Allow to cool in pan 5 minutes then remove to
cooling rack to cool completely before frosting and decorating.
5. To decorate cupcakes -- frost top of each cupcake with chocolate
frosting. Tint ½ cup of vanilla frosting with 2 drops of red food
coloring and 4 drops of yellow food coloring: set aside. Place
remaining vanilla frosting into plastic resealable bag. Cut a
pinpoint hole in one corner of the bag. Starting in the center, pipe
frosting in circles on top of cupcakes, making each circle larger
than the previous. Drag a toothpick through the circles in an
outward, spoke like motion to create a spider web.
6. Place orange frosting into plastic resealable bag. For the head
of the spider, pipe a small dollop of frosting onto frosting spider
web. Pipe a slightly larger dollop beside the small dollop, for the
body of the spider. Use chocolate decorating decors for the legs of
the spider.
Makes 24 cupcakes
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