0.5 package chocolate-hazelnut pirouette cookies crushed
1.5 cups coca-cola
3 eggs
2 cans ready-to-spread frosting white
48 candy worms
1.5 teaspoons orange extract
1 cup powdered sugar sifted
10 drops food coloring red
20 drops food coloring yellow
Equipment
frying pan
oven
mixing bowl
pastry bag
Directions
Preheat oven to 350 degrees F.
Place cupcake papers in muffin pans. Set aside.
In a large mixing bowl, combine cake mix, cola, eggs, and oil. Beat on medium speed for 2 minutes, scraping sides of bowl often. Fill cupcake papers 2/3 full with cake batter.
Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing from pan. Cool completely on cooling racks before frosting.
In a medium mixing bowl, combine frosting, food colorings, orange extract and sifted powder sugar. Spoon frosting into a pastry bag or zip-top bag fitted with a 1/4-inch round decorating tip. Pipe the frosting on the cupcake by starting at the outside edge, circling twice and than working toward the center.
Finish cupcakes by sticking 2 candy worms into frosting and sprinkling tops with crushed cookies.
