Halloween Swirled Cupcakes

Directions

1. Preheat your oven to 350°F and line a cupcake pan with orange Halloween-themed liners.
2. Prepare the yellow cake mix according to the box directions; mine required 3 eggs, 1/3 cup butter, and 1 cup water. Use what your specific mix calls for.
3. Divide the batter into two equal portions. Tint one half with black gel food coloring and the other with electric orange gel.
4. Fill each liner about three-quarters full, placing half orange batter and half black batter with the black on top. Give the batter a quick swirl with a toothpick, and if any orange comes to the surface, dab a little black batter over it.
5. Bake for 23 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs; if there is wet batter, continue baking for a few more minutes.
6. Allow the cupcakes to cool completely.
7. Wrap each cooled cupcake with a spiderweb wrapper and secure it with tape.
8. In a mixing bowl, combine 1 cup room-temperature butter, 5 cups powdered sugar, and 4–6 tablespoons heavy cream. Mix on low speed until the powdered sugar is incorporated.
9. Increase the mixer speed to high and whip for about 2 minutes until the frosting is light and fluffy.
10. Divide the frosting into three equal parts.
11. Color each third with a different Halloween gel paste color: I used Electric Orange, Electric Green, and a blend of Electric Purple and Regal Purple for a deep purple. Add as much coloring as you like to achieve vibrant shades.
12. Place all three colored frostings in a large piping bag fitted with a star tip, arranging them side by side so they run the entire length of the bag. If you have a smaller bag, wash it out between colors to keep them bright.
13. Pipe a tall swirl of frosting onto each cupcake.
14. Garnish with festive Halloween sprinkles.