Friday, November 5, 2010

It's Halloweeeeen Tiiiiime!

I made some pretty delicious cupcakes for our office Halloween Party. Did I MENTION I am on the Fun Team at work?!
The cupcakes are a yellow cake, with cream cheese vanilla icing, drizzled with pumpkin butter, and topped with a candy corn!
We'll call this one.....Semi-Homemade. Thanks Sandra Lee!

So to make said amazing cupcakes, first you'll need a mini cupcake baking pan.
Reason #2 you will want a couple of these? They are adorable!!!!

Reason #1 - besides baking the perfect bite-size cupcake to bring to a party (where everyone is too embarrassed to publicly try to neatly devour an entire regular cupcake, while engaging in semi-awkward co-worker conversation...), they also work great for (MINI- everything!!!!) mini quiche, individual omelets for a breakfast buffet - aka quiche with no crust; mini tarts, brownie bites, and more.
So!, you ask. "Where can I find such a wonderful baking pan?!?!"
Anywhere.
Mine are from Target: 24-cup Muffin Pan
It should make 24 cupcakes, whereas the regular size pans make 12.



This one with handles would actually be better ;) Muffin Pan
OK, so once you have the little cupcake pan, (get 2, one box of cake mix makes a lot of cupcakes) you will also need (adorable!!) little paper liners.
Occasionally found hiding in the baking/cake decorating section of the grocery store (I have had pretty good luck with this).



Also found in more varieties than white at your local Party store or Craft store.
See: Party City - search results: Mini Baking Cup = AWESOMENESS!

And now for the recipe. If you can even call it that...

Cupcakes:


1 box yellow cake mix (+ eggs, oil, water as directed by box)
1 jar cream cheese frosting.
1 jar vanilla frosting (I mixed the 2 two to mellow out the cream cheese flavor, but you can use either/or)
1 jar pumpkin butter (From Trader Joe's in the jam section. think: apple butter. Also amazing on toast.)
1 bag candy corn
(That's it!)


Directions:


Mix cake batter in large mixing bowl as directed.
Line pan with baking cups.
Fill each baking cup 3/4 full with batter.
Bake ABOUT HALF THE TIME OR LESS OF THE TIME DIRECTED FOR REGULAR SIZE CUPCAKES. Make sure to not over cook! Test by sticking a toothpick into them every couple minutes after they start to look about done.


Remove from oven and let cool completely.


Mix 2 frostings together (or make your own...HA oops.)
Use fancy new frosting piping bag you bought (woohoo, finally!), or a plastic bag with a corner cut off, or just a knife to frost the cupcakes with prepared frosting.


To Decorate:


Pumpkin Butter: Once frosted, use another frosting piping bag, or drizzle with a small spoon (less pretty, same taste!), fill with pumpkin butter, and drizzle over the top of all the cupcakes.


Candy Corn: Umm.....top with a couple Candy Corn.

And....voila!



We had such a fun Halloween season with a couple trips to the Pumpkin Patch, carving pumpkins, dressing up, and baking cookies, too!








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