Scarecrow Cupcakes
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Scarecrow Cupcakes
YIELD Makes 18 cupcakes
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INGREDIENTS
| 1‑1/4 | cups all-purpose flour |
| 3/4 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 3/4 | teaspoon ground cinnamon |
| 1/8 | teaspoon ground cloves |
| 1/8 | teaspoon ground nutmeg |
| 1/8 | teaspoon ground allspice |
| 3/4 | cup whipping cream |
| 2 | tablespoons molasses |
| 1/4 | cup butter, softened |
| 1/4 | cup granulated sugar |
| 1/4 | cup packed brown sugar |
| 2 | eggs |
| 1/2 | teaspoon vanilla |
| 3/4 | cup sweetened shredded coconut |
| Maple Frosting (recipe) | |
| Toasted coconut, chow mein noodles, shredded wheat cereal, assorted candies and decorating gel | |
PREPARATION:
- Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with paper baking cups. Combine flour, baking powder, baking soda, salt and spices in medium bowl; set aside. Combine cream and molasses in small bowl; set aside.
- Beat butter in large bowl until creamy. Add granulated sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
- Add flour mixture alternately with cream mixture, beating well after each addition. Stir in coconut; spoon batter into prepared muffin cups, filling about half full.
- Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
- Prepare Maple Frosting. Frost cupcakes and decorate to make scarecrow faces as shown in photo.
Tip
To make a gumdrop hat, roll out a large gumdrop on a generously sugared surface. Cut 1 rounded piece to look like the top of the hat and 1 straight piece to look like the brim of the hat as shown in the photo. Overlap the pieces to make the hat: pipe decorator gel over the seam for the hat band.
This recipe appears in:
Fall
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