Perfect Pumpkin Patch Cupcakes Food

PUMPKIN PATCH CUPCAKES

Steps:

• Cut the licorice twists into thirty-six 3/4-inch pieces for 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, and spoon into a ziplock bag. Press out the excess air, seal the bag, and set aside.
• Place the orange decorating sugar in a shallow bowl. Spread the lighter orange frosting on top of the cupcakes, mounding it slightly. Starting on the edge, roll the cupcake tops in the sugar to cover completely.
• Use a wooden skewer to mark ridges in the top of each cupcake. Starting in the center or slightly off center, lightly press the skewer down toward the top of the paper liner to create 5 or 6 indentations. Snip a 1/16-inch corner from the bag with the darker orange frosting and pipe a line in each indentation to make the ribs. Insert a cut green twist for the stem. Arrange the cupcakes on a serving platter or a cutting board and add the green licorice laces, trimmed to various lengths, for the tendrils.

PERFECT PUMPKIN PATCH CUPCAKES

Steps:

• While your cupcakes are cooling, make your frosting. Mix together sugar and butter on low-speed.
• Increase the speed to med. and beat for about 3 minute.
• Add vanilla and heavy cream, then beat on med. for another minute Add more milk if necessary. Frost cupcakes once cooled.
• For the pumpkin topper:.
• Take a Circus Peanut and cut it in half.
• Take one of the halves and roll in your hand until round and smooth. Using a toothpick, make vertical lines on the "pumpkin," mimicking the ridges on a pumpkin.
• Next, cut a piece from a green gumdrop and place on top of your pumpkin to create the stem. Place your pumpkins on top of each cupcake. The frosting will keep the pumpkin in place.

PUMPKIN PATCH MINI-MUFFINS (OR CUPCAKES)

Steps:

• Preheat oven to 350°F.
• In the meantime, cream butter and sugar with an electric mixer. (Sucanat is grainier than sugar and won't cream the same way-the recipe will work fine so long as the sucanat and butter are well mixed.).
• Add eggs, vanilla, applesauce, and pumpkin to butter-sugar combo and mix well on low speed.
• Combine all dry ingredients in a separate bowl.
• Slowly add to the wet ingredients while continuing to mix on low speed.
• Fill each well of a greased, 1-ounce mini muffin tray half way.
• Add a ¼ tsp dollop of cream cheese on top of batter.
• Finish filling each well to the rim.
• Sprinkle each muffin with cinnamon sugar.
• Bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean (except for some cream cheese filling)!
• Allow muffins to cool in tray for about 5 minutes.
• Remove from tray and finish cooling them on a baking rack.