Jack O Latern Cupcakes
|Yellow cake mix||18 1⁄4 Ounce (1 Package)|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Cooked mashed pumpkin||1 Cup (16 tbs)|
|Margarine/Butter||3 Tablespoon, softened|
|Cooked mashed pumpkin||3 Tablespoon|
|Powdered sugar||2 Cup (32 tbs)|
|Black licorice twists||1 Tablespoon|
|Gumdrops||1 Tablespoon (Green Colored)|
Heat oven to 350°F.
Line 24 muffin cups with paper baking cups.
In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minutes at medium speed, scraping down sides of bowl.
Pour batter into prepared muffin cups.
Bake at 350°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean.
In small bowl, beat margarine and 3 tablespoons pumpkin until well blended.
Gradually add 1 cup of the powdered sugar; beat until smooth, about 1 minute.
Add milk and vanilla Gradually add remaining 1 cup powdered sugar; beat an additional 2 minutes.
Spread on tops of cupcakes.
Cut down 1 side to open licorice twists; lay flat. Cut flattened licorice twist into triangular pieces for eyes and noses.
Cut jagged curved pieces for mouths.
Arrange on top of frosted cupcakes for jack-o'-lantern faces.
Slice gumdrops in half; attach to head of jack-o'-lanterns for stems.