BOO-TIFUL CUPCAKES

Reynolds® Halloween Baking Cups
1 (18 1/2 oz.) package cake mix
1 (16 oz.) container vanilla frosting
Orange food color
Halloween decorator sprinkles
1 cup premier white morsels
2 teaspoons shortening (do not use butter or margarine)
Reynolds® Cut–Rite® Wax Paper

Preheat oven to 350 degrees F. Place 24 Reynolds Halloween Baking Cups in muffin pans; set aside.

Prepare cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.

Bake as directed. Cool.

Tint frosting with orange food color; frost cupcakes. Sprinkle with Halloween decorator sprinkles.

Melt 1 cup premier white morsels following package directions. Add 2 teaspoons shortening (do not use butter or margarine) and stir until shortening is melted.

Spoon melted morsels into ghost shapes on cookie sheet lined with Reynolds Cut–Rite Wax Paper. Use chocolate sprinkles for eyes. Refrigerate until firm.

Stand one ghost in center of each cupcake.

Servings: 24
Source: Reynolds Kitchens