1 cup water
3 large eggs
1 (16 oz.) can
1 1/8 cups candy corn pieces
34 large gumdrops
2 small red gum drops
HEAT oven to 350°F. Line 24 muffin cups with paper baking cups. Combine all cupcake ingredients in large bowl at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared muffin cups.
BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
FROST tops of cupcakes with frosting. To form each body, take a large gum drop and press a piece of candy corn, large end down, into center of gum drop at an angle to resemble beak. Cut each red gum drop into 12 thin strips, about 1/4 inch long; press one strip below each beak to form "wattle." Place one completed gum drop in center of each cupcake. To form tail feathers, arrange about 5 candy corn pieces in half circle around edge of each cupcake, points toward center.
High Altitude (above 3500 ft.):
SEE cake mix package for directions.
Serving Size (1/24), Calories 300 (Calories from Fat 90), Total Fat 10g (Saturated Fat 2g, Trans Fat g), Cholesterol 30mg, Sodium 210mg, Total Carbohydrate 51g (Dietary Fiber 1g, Sugars 31g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.