Jack O Lantern Pumpkin Spice Cupcakes Food

JACK-O'-LANTERN CUPCAKES

Steps:

• Tint frosting orange. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #12 round pastry tip. Fill bag with frosting. Pipe frosting on cupcakes to resemble pumpkins. Decorate faces as desired with assorted toppings.

PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
• Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
• Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.

JACK-O'-LANTERN COOKIES

Steps:

• In a medium bowl, whisk together the flour, allspice, cinnamon, ginger, nutmeg, baking powder, and salt; reserve. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolk and vanilla and beat well. Beat in the pumpkin puree. Reduce the speed to low and add the flour mixture in 3 batches, mixing well after each addition. Turn out the dough onto a lightly floured surface, divide in half, flatten each half into a disk, wrap separately in plastic wrap, and chill for 30 minutes. Preheat an oven to 350 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 of the disks 1/8-inch thick. Using a pumpkin-shaped cookie cutter or cardboard Jack-o'-lantern template 5 to 6 inches in diameter, cut out cookies. If using the cookie cutter, finish off the Jack-o'-lantern by cutting out eyes and a mouth with the tip of a sharp knife. Repeat with the remaining dough. Transfer the cookies to the prepared baking sheets. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool. Decorate with colored sugars/chocolates.
• Preheat an oven to 400 degrees. Brush a baking sheet with the oil.
• Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting). Place the pumpkin halves cut side down on the prepared baking sheet. Bake until the flesh is soft when pierced with a fork, 45 to 60 minutes. Remove from the oven and let cool.
• Scoop out the flesh into a food processor or blender. Puree until smooth. Spoon the pumpkin puree into a sieve placed over a large bowl. Let the pumpkin drain for 30 minutes before using. Cover and refrigerate for up to 1 week, or freeze up to 1 year.

JACK-O-LANTERN CUPCAKES

Steps:

• Frost all of the cupcakes with a smooth even layer of the chocolate frosting. Wipe off the spatula frequently, and dip it in warm water, if necessary, to get the frosting as smooth as possible.
• Roll out the orange fondant to 1/4-inch thickness. Using a round biscuit cutter, cut out 12 rounds from the fondant. Using small cutters, cut a jack-o-lantern face of your design in each round. Lay the rounds on top of the cupcakes. Arrange the cupcakes on a serving a platter and serve.

PUMPKIN SPICE CUPCAKES WITH BROWN BUTTER BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cooled brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.

JACK-O'-LANTERN CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, pumpkin, water, oil and eggs with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In medium bowl, mix frosting and food color until blended. Frost cupcakes. Use black decorating gel to make jack-o'-lantern face.
• On work surface, flatten gumdrops with rolling pin; cut out leaf shapes with sharp knife. Place leaf cutouts and 1 pecan half on cupcakes near stems.