Halloween Witch Hats

Halloween Witch Hats might be just the hor d'oeuvre you are searching for. This recipe serves 35. For 85 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 225 calories, 1g of protein, and 4g of fat. 154 people found this recipe to be yummy and satisfying. Head to the store and pick up apple, nonpareils, orange food coloring, and a few other things to make it today. It is brought to you by Taste of Home. It will be a hit at your Halloween event. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 10%. Similar recipes include Fruit Roll-Ups® Wicked Witch Hats, Halloween Witch Cookies, and Wicked Witch Halloween Cupcakes.

Servings: 35

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a cone in each hole, leaving the top 1 in. of cone above the foil. Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone. Bake at 350° for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes. Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down. In a large bowl, beat vanilla frosting and food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. Frost cupcakes with remaining frosting; sprinkle with nonpareils. Yield: 24 witch hats and 11 cupcakes. Originally published as Halloween Witch Hats in Taste of HomeOctober/November 2012, p90 Print Add to Recipe Box Email a Friend

 

Step by step:

1. Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a cone in each hole, leaving the top 1 in. of cone above the foil.

2. Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone.

3. Bake at 350° for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.

4. Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes.

5. Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down.

6. In a large bowl, beat vanilla frosting and food coloring.

7. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. Frost cupcakes with remaining frosting; sprinkle with nonpareils.

Nutrition Information:

covered percent of daily need