Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Line a 12 (2½-in.) muffin-cup pan with paper baking cups. Lightly spray paper cups with nonstick spray; set aside.

2. Step2

   For cupcakes, beat cake mix, water and oil in a large mixing bowl with an electric hand mixer on medium for 2 minutes. Fill prepared muffin cups three-fourths full with batter. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin pan for 10 minutes. Remove cupcakes from pan; cool completely on a wire rack.

3. Step3

   Meanwhile, for meringue, fill a large saucepan with 1 to 2 in. of water. Place a heat-safe glass or stainless steel bowl on top of the saucepan. The bowl should nest in the saucepan without touching the water. Bring water to a simmer. Add egg whites, sugar and cream of tartar to bowl, whisk for 4 to 6 minutes or until mixture reaches 160°F.

4. Step4

   Remove bowl from saucepan using oven mitts. Beat egg white mixture with electric mixer on medium-high to high for 6 to 7 minutes or until stiff peaks form (tips stand straight). Beat in vanilla.

5. Step5

   Spoon meringue mixture into a pastry bag fitted with a 3/8-in.-round pastry tip. Position pastry bag ¼-in. above center of each cupcake. Using even pressure, begin piping while gradually lifting the pastry bag. Let meringue spread to within ½ in. of edge cupcake. Gently push pastry tip down into first dome and lift up; begin piping again to create a mounded ghost shape. Add eyeball candies and baking morsels for mouth. Store covered in refrigerator up to 1 day.