Crossbones Cupcakes Recipe

Ingredients

Powdered sugar

8

oz white fondant (from 1-lb container)

1

                        box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1

                        container Betty Crocker™ Whipped fluffy white frosting

Crushed chocolate wafer cookies, if desired

Preparation

On work surface sprinkled with powdered sugar, roll fondant to 1/8-inch thickness. With 2-inch bone-shaped cookie cutter, cut 48 bones from fondant, rerolling as needed. Place bones in single layer on ungreased large cookie sheet; let dry uncovered at least 6 hours or overnight.

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.

Spoon frosting into resealable food-storage plastic bag or decorating bag fitted with metal tip #1G. If using plastic bag, seal bag and cut off small corner. Pipe frosting on cupcakes. Sprinkle with cookie crumbs. Place 2 fondant bones on each cupcake to look like crossbones.

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