1- Heat oven to 350°. Line 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups. Make cake mix as directed on package, using water, oil and eggs. Fill cups 2/3 full.
2- Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.
3- Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
4- Squeeze circles of decorating gel on each cupcake pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for cupcakes. Makes 30 cupcakes.
1 Cupcake: Calories 270 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 15mg Sodium 130mg Carbohydrate 45g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 10%.
Holly Wreath Cupcakes: Use green-tinted frosting instead of orange. Squeeze circles of red decorating gel on each cupcake to make wreath, and decorate with small, red, cinnamon candy "berries."
Betty's Tip: Get the kids to help! Kids can make spider legs without cutting gumdrops by pinching and gently rolling gumdrops back and forth between their fingertips into long thin strips. The more they roll them, the stickier the gumdrops will become. Have the kids dip rolled gumdrops in sugar as needed to make them less sticky.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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