So moist. So delicious. And so much more.™

The Baker's Club

Learn More >>

Join Now

Welcome back, !

Log Out Settings
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


So moist. So delicious. And so much more.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »

Cupcakes

Pumpkin Patch Cupcakes

Hello Cupcake Recipe shared by:
| Follow this Baker

This project bridges the holidays and makes a terrific dessert centerpiece for gatherings from Halloween to Thanksgiving. The patch is made from both standard size and mini cupcakes baked in white or orange liners. Cupcakes are topped with a bonnet of orange frosting. The icing is rolled in orange sugar and the ribs are shaped by pressing a bamboo skewer into the frosting. The patch is finished off with licorice for stems and tendrils. Then pick your favorite and start eating! | Buy on Amazon

  • Hands-On Time:
  • Total Time:
  • Servings: Makes 12 standard and 24 mini cupcakes
  • Rating:

Ingredients

  • 12 Duncan Hines® Moist Deluxe Spice cupcakes baked in orange paper liners
  • 24 mini Duncan Hines Moist Deluxe Spice cupcakes baked in white paper liners
  • 2 pieces green licorice twists (e.g. Twizzlers rainbow twists)
  • 1 can (16 ounces) Classic Creamy Vanilla Frosting
  • Orange food coloring
  • 1 cup orange decorating sugar
  • Green licorice laces (e.g. Kellogg's Fruit Streamers, Watermelon Madness)

Baking Instructions

  1. Cut the licorice twists into 3/4 inch pieces to make the pumpkin stems. Tint the vanilla frosting orange with the food coloring. Tint 1/2 cup of the orange frosting a darker shade of orange with more food coloring. Spoon the darker orange frosting into a ziplock bag; set aside.
  2. Place orange decorating sugar into a shallow bowl. Spread the orange frosting on top of the cupcakes mounding slightly in the center. Starting on the edge, roll the cupcake tops in the sugar to cover completely.
  3. Use a wooden skewer to mark the ridges in the tops of the cupcakes. Starting in the center or slightly off center, lightly press the skewer over the cupcake tops to create 5 to 6 indentations. Snip a very small corner (1/16 inch) from the bag with the darker orange frosting and pipe lines of frosting in the indentations on top of the cupcakes. Insert the cut green twists for the stems and add the green laces, trimmed into shorter pieces, to make the tendrils.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Lemon Juice in baking

Lemon Juice in baking

Fresh squeezed lemons replace bottled lemon juice in cooking very well. Also, many recipes that call for lemon juice can be tried with lime juice. As they are both tart, you can use the same amounts interchangeably. You may find some interesting new flavors doing this!


Add Sugar

Add Sugar

I always add 1/4 cup of sugar or a little bit more to my Duncan Hines cake mix. I haven't had a dry cake with this method. I use Wilton cake pans--the shiny ones. I start checking my cakes 7 minutes before they are supposed to be done, too, but I have to say, adding that extra sugar has done wonders. I wonder if the reduction in the weight of the DH cake mixes is a reduction in sugar?





Keep Exploring

Back to Top