30m
PREP TIME
20m
COOK TIME
334
CALORIES
6
INGREDIENTS
Servings: 24
Ingredients
- 1 package (2-layer size) white cake mix
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 1/4 teaspoon McCormick® Black Food Color
- 2 containers (16 ounces each) vanilla frosting
- 24 oval shaped cookies, such as Pepperidge Farm® Milano® Cookies
- Assorted decorations, such as chocolate sprinkles and miniature chocolate chips
INSTRUCTIONS
- 1 Prepare cake mix as directed on package, adding vanilla. Stir in 1/4 teaspoon of the black food color to tint cake batter gray. Spoon batter into 24 paper-lined muffin cups.
- 2 Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
- 3 Meanwhile, tint 1 container of frosting black with remaining 1 teaspoon black food color. Frost cupcakes, reserving 1/4 cup of frosting. Spoon reserved frosting into small resealable plastic bag. Snip a small corner from bag. Pipe “RIP” onto top half of each cookie. Push tombstone cookies gently into cupcakes.
- 4 For the ghosts, spoon remaining container of frosting into large resealable plastic bag. Snip a corner from bag. For the body of the ghost, pipe 1/2-inch dollop next to tombstone . For the head of the ghost, pipe a smaller dollop on top of the body, lifting while squeezing bag so that top of dollop is pointed. Use chocolate sprinkles and chocolate chips to decorate the ghost’s face.
Tips & Tricks
20–25 drops of food color = ¼ teaspoon.
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