-----------------------FROSTING AND DECORATIONS-----------------------
1 c Vanilla ice 24 lg Gumdrops
1 1/8 c Candy corn pieces 2 sm Red gumdrops

1. Heat oven to 350F. Job 24 muffin cups with paper baking cups.

2. In a large bowlful, combine all cupcake ingredients at low speed until
moistened. Pulsation 2 minutes at high speeding. Pour batter into paper-lined
muffin cups. Bake for 20-30 minutes or until toothpick inserted in
center comes out houseclean. Coolheaded 15 minutes and remove from pan. Cool
entirely.

3. Frost the tops of the cupcakes with ice.

4. To form each consistence, take a large gumdrop and press a piece of candy
corn into the center at an angle to resemble the nozzle. Cut each red
gumdrop into 12 thin strips, most 1/4 inch yearn, and press one strip
below each beak to mannikin "wattle". Place one completely gumdrop in the
center of each cupcake. To form feathers, arrange most 5 candy corn
pieces in a half circle around the edge of each cupcake, points
toward essence.