JACK-O'-LANTERN CUPCAKES
Looking for an easy dessert recipe for Halloween? Make these cute Jack o' Lantern cupcakes using canned pumpkin, Betty Crocker™ Super Moist™ cake mix and cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Fat 2, Fiber 1/2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
JACK-O-LANTERN CUPCAKES
Provided by Sandra Lee
Time 30m
Yield 1 dozen cupcakes
Number Of Ingredients 3
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.
JACK-O-LANTERN PUMPKIN SPICE CUPCAKES
These adorable jack-o-lantern cupcakes are packed with fall flavor, thanks to pumpkin pie spice and brown butter. Customize these to your liking by piping a variety of faces.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 24 cupcakes
Number Of Ingredients 21
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.
GINGERBREAD JACK-O'-LANTERNS
Provided by Food Network
Categories dessert
Time 4h10m
Yield Makes about 2 dozen
Number Of Ingredients 17
Steps:
- Beat together the shortening, sugars and the egg until fluffy. Stir in the molasses. Sift together the flour, spices, baking soda and salt, and blend into the sugar mixture. Wrap the dough in plastic wrap and chill for 3-4 hours.
- When ready to bake, preheat the oven to 325 degrees F. This is a tender dough, so work quickly to roll the dough 1/4-inch thick on a lightly floured surface and cut out pumpkin shapes using a pumpkin cookie cutter, or freehand using a small knife. If you're cutting your pumpkins freehand, don't make the stem too thin or it will break off after baking. Use a spatula to lift the pumpkins onto lightly greased baking sheets and bake for about 10 minutes. Don't overbake. Cool completely on wire racks before decorating.
- To decorate the pumpkins, set aside 1/3 cup of the royal icing and color it green. Color the remaining icing orange by blending in red and yellow food coloring. (Start with 5 drops of red and 6 drops of yellow and add more coloring as desired to make the color more intense.)
- Spread orange frosting over the pumpkin, avoiding the stem. Allow to set, then use a toothpick to dab green frosting on the stem.
- You can press on candy corn or chocolate chips to make a face on each pumpkin, or you can pipe a face on with melted chocolate using the following method. Melt 1/2 cup of chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
- Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate. Pipe eyes and noses and jagged grins as desired. Allow the chocolate to set before stacking the cookies.
- With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.
JACK-O'-LANTERN CAKE
For Halloween fun, bake this adorable Jack-o'-Lantern Cake. Everyone will wonder how you did that!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
- Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
- With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
- In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
- Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.
Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 390 mg, Sugar 36 g, TransFat 2 g
More about "jack o lantern cupcakes recipes"
HALLOWEEN JACK O'LANTERN CUPCAKES - FOOD MEANDERINGS
From foodmeanderings.com
Estimated Reading Time 5 mins
- When cupcakes are cooled, use an apple corer to remove centres of cupcakes and set aside centres
JACK-O'-LANTERN CUPCAKES RECIPE | LAND O’LAKES
From landolakes.com
- Combine all cupcake ingredients in bowl; beat according to package directions. Fill prepared muffin cups 2/3 full. Bake 18-21 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
- Combine all frosting ingredients except food color in bowl. Beat at medium speed, scraping bowl often, until creamy. Tint frosting orange using red and yellow food color; beat until well mixed. Frost cooled cupcakes.
- Make jack-o’-lantern face on each cupcake using black decorator gel; place gumdrop on top end of each cupcake.
JACK O'LANTERN CUPCAKES | COSMOPOLITAN CORNBREAD
From cosmopolitancornbread.com
JACK-O-LANTERN CUPCAKES - LIFE'S AMBROSIA
From lifesambrosia.com
JACK O'LANTERN CUPCAKES | HALLMARK IDEAS & INSPIRATION
From ideas.hallmark.com
JACK-O-LANTERN CUPCAKES - MOMMY MUSINGS
From mommymusings.com
EASY HALLOWEEN CUPCAKES (VIDEO) - SALLY'S BAKING …
From sallysbakingaddiction.com
OREO OWL CUPCAKES & JACK O' LANTERN JUICE - AN ALLI EVENT
From anallievent.com
RECIPES - PAGE 2 - BETTYCROCKER.COM
From bettycrocker.com
JACK-O’-LANTERN CUPCAKES RECIPE | NEW IDEA FOOD
From newideafood.com.au
JACK O' LANTERN BROWNIE CUPCAKES - BIG GREEN HOUSE| SIMPLE …
From abiggreenhouse.com
3 INGREDIENT JACK-O-LANTERN CUPCAKES: EASY RECIPE FOR HALLOWEEN
From kimschob.com
JACK-O'-LANTERN CUPCAKES RECIPE - RECIPELAND.COM
From recipeland.com
KETO HALLOWEEN CUPCAKES - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
JACK-O-LANTERN MINI ORANGE HALLOWEEN CUPCAKES (CREAMSICLE …
From thesoccermomblog.com
JACK-O-LANTERN PUMPKIN CUPCAKES - COOKED BY JULIE
From cookedbyjulie.com
HALLOWEEN STUFFED PEPPERS WITH GROUND BEEF - CUPCAKES & KALE …
From cupcakesandkalechips.com
JACK-O'-LANTERN CUPCAKES RECIPE | LAND O’LAKES
From stage1.landolakes.com
You'll also love