Best Pumpkin Patch Cupcakes Recipes
PUMPKIN PATCH CUPCAKES
Create your own pumpkin patch of friends for this year's Halloween party. These goofy pumpkin cupcakes are fun to make with just a few simple Betty Crocker™ products.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Prepare the white cake mix in a bowl. Add orange food coloring to attain the desired orange color.
- Bake cupcakes in Betty Crocker™ cupcake liners, and let them cool completely.
- Remove two cooled cupcakes from cupcake liners. Using the round tip (#12), top the first cupcake with one layer of orange icing. Flip and place the second cupcake upside down on top of orange icing layer.
- Add a dab of icing on the back of two "Eyeballs" decors, and place on the top cupcake.
- Using the round tip (#12), create small tooth-shaped rectangles between two cupcakes with White Tube Icing.
- Using the Green Tube Icing and the leaf tip (#352), create 2 small leaves at the center of the top of the cupcake.
- Place a thin pretzel stick in the center of the top of the pumpkin face cupcake.
Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 100 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 9 g, TransFat 0 g
PUMPKIN PATCH CUPCAKES
One trip to the cupcake pumpkin patch, and this project will become a favorite fall tradition. It's a terrific dessert centerpiece for any gathering from Halloween to Thanksgiving. The pumpkin patch boasts both standard and mini cupcakes, and each one is a little different-just like a real pumpkin patch-so you can pick and choose your favorite.
Provided by Karen Tack
Categories Fall Cupcake Halloween Thanksgiving Dessert Bake Pumpkin Spice Kid-Friendly Small Plates
Number Of Ingredients 7
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.
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