Happy Halloween Cupcakes |
Kids will love helping out in the kitchen with this fun project - decorate these delicious cupcakes together, and then be sure to try one! Makes: 18 cupcake.
Prep time: 20 mins.
Baking time: 25 mins.
Ingredients
Cupcakes
- 2 1/4 cups (550 mL) all-purpose flour
- 1 tbsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) ground cinnamon
- 1/4 tsp (1 mL) ground ginger
- 1/4 tsp (1 mL) ground nutmeg
- 1/2 cup (125 mL) butter, softened
- 1 1/3 cups (325 mL) granulated sugar
- 2 eggs
- 1 cup (250 mL) pumpkin purée
- 3/4 cup (175 mL) milk
Frosting
- 1 container (450g) ready-to-spread vanilla frosting
- Orange food colouring, optional
- Candies to decorate
Directions
1. Preheat oven to 375°F (190°C). Line muffin cups with muffin papers.
2. Combine first seven ingredients.
3. 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.
4. Bake in centre of preheated oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool completely before frosting.
5. Colour the vanilla frosting orange if desired. Spread on top of cupcakes. Decorate attractively with your favourite candies.
Recipe courtesy of Robin Hood All Purpose Flour.
Credit: News Canada www.newscanada.ca
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