Jack O Lantern Cupcakes Recipes

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.

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.

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.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with orange paper liners.
• Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla.
• Whisk the all-purpose flour, almond flour, baking powder, pumpkin pie spice and salt in a large bowl. Add the brown butter mixture and whisk until just combined (do not overmix).
• Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 22 minutes. Let cool in the pan for 5 minutes then remove to a rack to cool completely.
• For the frosting: Beat the butter and salt with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the speed to low and add the confectioners' sugar, about 1 cup at a time. After each addition, increase the speed to medium-high and beat until fluffy again, scraping down the sides of the bowl occasionally. Add the milk, vanilla and orange food coloring and beat until smooth.
• To decorate: Pipe the frosting onto the cupcakes with a round pastry tip. Level off the top with an offset spatula to an even and smooth layer. Next, use a toothpick or small skewer to create "grooves" in the frosting to look like a pumpkin. Insert a chewy chocolate quarter in the top of each cupcake to look like a "stem" and drape the green sour gummy belt candy to look like a "vine." Repeat with the remaining cupcakes and candy. Refrigerate until the frosting is slightly firm, about 15 minutes.
• For the royal icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a mixer on medium-high speed until soft, glossy peaks form, adding up to 1 more tablespoon water if necessary (it should be thick but pipeable). Tint with black gel food coloring until very black. Cover the bowl with a damp paper towel and plastic wrap to prevent the icing from drying out until ready to use. (Makes about 1 cup.)
• Transfer the royal icing to a piping bag fitted with a small round tip. Pie jack-o-lantern faces on each cupcake. Set aside until the royal icing has set, about 30 minutes.