Red Velvet Vampire Cupcakes

Prepare cake mix as directed on package, adding vanilla to batter.

Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

Divide icing in half. Use half of the icing to spread a thin layer on cupcakes. Tint remaining icing black with ½ tsp (2 mL) black food colour. Spoon icing into small resealable plastic bag. Snip a small corner from bag. Pipe icing in the shape of a widow’s peak for the vampire’s head. Pipe a line of icing for the mouth. Use jelly beans for the eyes and gummy candies, cut into triangles, for the fangs.

Test Kitchen Tips:
• For easier measurement, ¼ tsp (1 mL) food colour = 20 to 25 drops.