Instructions: Heat oven to 350 F. Line 24 muffin cups with paper baking cups. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Fill lined muffin cups 2/3 full. Bake at 350 F. for 20 to 30 minutes or until cupcakes spring back when touched lightly in center. Remove from pans; cool completely. Remove paper baking cups from 8 cupcakes; set aside. (Wrap and freeze remaining cupcakes for later use as directed.)

Line 15x10x1 inch baking pan with waxed paper. Using 1/2 cup ice cream scoop, place 8 rounded scoops of ice cream about 2 inches apart on paper-lined pan. Decorate each scoop of ice cream to resemble a mouse, using 2 cookies for ears and small candies and licorice for facial features and whiskers. Freeze until serving time. To serve, place cupcakes in 8 serving bowls; top each with decorated ice cream.

Yield: 8 servings. High

Altitude: Above 3500 Feet: Add 1/4 cup flour to dry cake mix and increase water to 1 1/3 cups. Fill cups half full. Bake as directed above.

Yield: 8
servings

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