Halloween Graveyard Cupcakes (prep. time 30 minutes. Serves about a dozen)

Yellow cake mix

canned icing (your choice of flavors)

Oreo Cookies

white chocolate chips

2 Tb. vegetable shortening

black or brown food color

Prepare the cupcake batter according to the instructions on the cake mix and spoon into cupcake pans. Bake in accordance with package instructions.

While the cupcakes are baking, pour about half the package of white chocolate chips into a microwave safe bowl with two tablespoons of the vegetable shortening. I tried substituting butter but it didn't work. Microwave about one minute, stirring after the first 30 seconds. Keep microwaving and stirring until the chocolate is smooth.  If you want to litter your graveyard with bones, reserve some of the white chocolate. Stir a few drops of black food coloring into the rest of the chocolate until you are satisfied with the color.  Spoon the chocolate into sandwich bags and cut a small bit off a corner or use a pastry bag if you have one.  On a wax paper-lined cookie sheet, pipe the shapes of tombstones and bones and allow to cool.

With a rolling pin, crush the Oreo cookies or chocolate cookie wafers in between waxed paper to make the 'dirt.'

When the cupcakes are done, allow to cool completely before icing. Roll the iced cupcakes in the crushed cookies to coat.  Use the bottom of a spoon handle to make a small hole in the top of the cakes to better allow the tombstones to go in without breaking.

Thanks to Down to Earth Whole Foods on Grant Ave., Endicott for sponsoring Foodie Fridays.  No need to be frightened by additives, chemicals or hormones in your food when you buy local and organic at Down to Earth.

 

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