Cupcakes

Pumpkin Patch Cupcakes

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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

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Servings: Makes 12 standard and 24 mini cupcakes

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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) Creamy Home-Style Classic Vanilla Frosting
Orange food coloring
1 cup orange decorating sugar
Green licorice laces (e.g. Kellogg's Fruit Streamers, Watermelon Madness)

Baking Instructions

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.
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.
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.

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Tips

White cake recipes

blueberries

After batter is in the bundt pan, I add 1 cup of fresh or frozen (defrosted) blueberries. I also make a topping from 1 large can of crushed pineapple, undrained, 1 pkg. instant vanilla puddiing mix and 1 cup of cool whip. There's never any left-overs.