Reindeer Cookies – American Licorice Company
Grape Buttercream Vanilla Cupcakes featuring Grape Vines

Slightly sweet. Slightly sour. Very spooky! Enjoy this Halloween themed classic dessert with Sour Punch Bats & Pumpkins

Who doesn't love a cupcake??
Gratify your taste buds with these Grape Vines inspired treats.

Who doesn't love a cupcake??
Gratify your taste buds with these Grape Vines inspired treats.


1⅓ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

1 cup sugar

½ cup unsalted butter, softened

2 eggs

1 ½ tsp. vanilla extract

½ cup milk

Purple sprinkles, for topping (optional)


For Frosting:

4 Red Vines® Grape Twists, cut into pieces

¼ cup water

¼ cup butter, softened

2 ½ cups powdered sugar

3 tablespoons heavy cream or milk


Preheat your oven to 350˚ F and line a muffin tin with cupcake liners.

In a medium bowl, combine the flour, baking power and salt.

Beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs until well combined, then add the vanilla extract.

Turn your mixer to low. Add in half of the dry ingredients and beat until well combined.

Add the milk, followed by the rest of the dry ingredients. Stir by hand or beat on low until the ingredients are just combined.

Be careful not to over-mix or your cupcakes will come out dense instead of light and fluffy.

Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.

Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.

To make the frosting, combine the Red Vines Grape Twists and a splash of water in a skillet over low heat.

Cook until the candy is melted, adding more water to prevent it from sticking to the pan, about 10 minutes.

When done, it should be the consistency of jelly.

In a large bowl, beat the butter on low until creamy. Add in the melted Red Vines Grape Twists and some of the confectioners sugar and beat until well combined.

Add a tablespoon of milk or cream and the rest of the confectioners sugar and continue to beat. Add enough heavy cream to achieve a smooth, spreadable consistency.

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with sprinkles.



1 cup chocolate chips

½ cup peanut butter

¼ cup butter

10 cups Chex cereal

1¾ cups powdered sugar

30 packets Sour Punch Bats & Pumpkins

⅓ cup candy eyeballs


Combine the chocolate chips, peanut butter, and butter in a microwave safe bowl. Microwave for 1 minute at 50 percent power, then stir. Repeat until the mixture is melted and smooth.

Pour the Chex cereal into a large bowl. Drizzle the chocolate peanut butter mixture over the cereal and gently toss to coat.

Transfer the chocolate covered cereal to a gallon size zip top bag, pour in the powdered sugar, and shake to coat. Or, sprinkle the powdered sugar over the cereal and toss with a rubber spatula in the bowl. Transfer the muddy buddies to a baking sheet and refrigerate for 20 minutes.

  1. Pour the muddy buddies back into the mixing bowl and stir in the Sour Punch Bats & Pumpkins and candy eyeballs. Serve or cover and refrigerate until ready to enjoy.