ater. Place on top of cupcakes. Brush red stars with a
o inject pudding into the cupcakes.
Gently poke the decorator
upcake with a knife. Refrigerate cupcakes for 30 minutes to make
Prepare the Cupcakes: Preheat oven to 350 degrees
ooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL
in. (For British people, this recipe makes what we would think
total of 18 large cupcakes.
In a large mixing
in with paper cups (recipe makes 24 cupcakes). Pour batter into cups
ins (recipe makes 24 full-sized or 48 mini cupcakes--I like
Cupcakes:
Bake the cupcakes as per the instructions on
This recipe makes about 50 to 60 miniature cupcakes.
Line miniature muffin
ack for 5 minutes. Remove cupcakes from the tin and cool
rosting (From Sprinkles Cupcakes) recipe (recipe #222188) with these cupcakes and my family loves
bout halfway.
Bake the cupcakes until they have risen and
Prepare yellow cupcakes as directed on box.
ear the center of the cupcakes comes out clean. Cool cakes
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
nto the center of the cupcakes.
Bake for 20 to
5 minutes.
Remove the cupcakes from the muffin tin, and
enters comes out clean. Cool cupcakes in muffin cups on wire