Candy Corn Cupcakes

Candy Corn Cupcakes

Ingredients:

1 18.25-oz. white cake mi

1 c. sour cream

1/2 c. vegetable oil

3 large eggs

1 tsp. almond extract

Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)

A double batch of Perfect Cupcake Frosting and Filling


Directions:

Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl. Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.

Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Ingredients:

1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 Popsicle sticks

Directions:

Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.

Black Cat Cupcakes

Black Cat Cupcakes

Ingredients:

1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) dark chocolate frosting
12 chocolate cream-filled sandwich cookies, quartered
48 yellow jelly beans
24 black jelly beans
24 pieces black rope licorice

Directions:

Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost tops of cupcakes. Insert two cookie pieces into each for ears. Add yellow jelly beans for eyes and a black jelly bean for nose. Cut each piece of licorice into thirds, then in half; place three halves on each side of nose for whiskers. Yield: 2 dozen.

Sweet Jack-o'-Lantern Cakes

Sweet Jack-o'-Lantern Cakes

Ingredients:

1 package (18-1/4 ounces) yellow cake mix or cake mix of your choice
3-3/4 cups confectioners' sugar
3 tablespoons butter, softened
2/3 to 3/4 cup milk
1 to 1-1/2 teaspoons orange paste food coloring
12 gumdrops
12 black jujubes

Directions:

Prepare and bake cake according to package directions for cupcakes. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, combine confectioners' sugar, butter and enough milk to achieve spreading consistency. Stir in food coloring. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.
For stems, place one gumdrop on each pumpkin. Cut jujubes into thin slices; use a bottom slice for each mouth.
From remaining slices, cut one large triangle and two smaller ones. Position two small triangles and a large triangle on each cupcake for eyes and nose. Yield: 1 dozen.