Happy Halloween Cupcakes

By News Canada

Rating: Easy - kid approved!

Kids will love helping out in the kitchen with this fun project - decorate these delicious cupcakes together, and then be sure to try one!

Ingredients

Cupcakes

2 1/4 cups Robin Hood All Purpose Flour (550 mL)
1 tbsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp salt (2 mL)
1 tsp ground cinnamon (5 mL)
1/4 tsp ground ginger (1 mL)
1/4 tsp ground nutmeg (1 mL)
1/2 cup butter, softened (125 mL)
1 1/3 cups granulated sugar (325 mL)
2 eggs
1 cup pumpkin purée (250 mL)
3/4 cup milk (175 mL)

Frosting

1 container (450g) ready-to-spread vanilla frosting
Orange food colouring, optional
Candies to decorate

Directions

PREHEAT oven to 375°F (190°C). Line muffin cups with muffin papers.

COMBINE first 7 ingredients.

CREAM butter and sugar in large mixer bowl until light and creamy. Add eggs and pumpkin; mix well. Add dry ingredients alternating with milk, mixing lightly after each addition. Spoon into muffin cups.
BAKE in centre of preheated oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool completely before frosting.

Colour the vanilla frosting orange if desired. Spread on top of cupcakes. Decorate attractively with your favourite candies.

Preparation Time: 20 minutes - Baking Time: 25 minutes.
Makes: 18 cupcakes
Freezing: excellent

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