Name: Happy Halloween Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Cupcakes; 2 1/4 cups Robin Hood All Purpose Flour (550 mL); 1 tbsp baking powder (5 mL); 1/2 tsp baking soda (2 mL); 1/2 tsp salt (2 mL); 1 tsp cinnamon (ground, 5 mL); 1/4 tsp ginger (ground, 1 mL); 1/4 tsp nutmeg (ground, 1 mL); 1/2 cup butter (softened (125 mL)); 1 1/3 cups granulated sugar (325 mL); 2 eggs; 1 cup pumpkin puree (250 mL); 3/4 cup milk (175 mL); Frosting; 1 container ready-to-spread vanilla frosting (450g); Orange food colouring (optional); Candies (to decorate)

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(NC) – Kids will love helping out in the kitchen with this fun project – decorate these delicious cupcakes together, and then be sure to try one!

Happy Halloween Cupcakes

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Rating: Easy - kid approved!
Freezing: excellent

Prep Time20

Cook Time25

Total Time45

Makes Cupcakes

Ingredients

Cupcakes
2 1/4 cups Robin Hood All Purpose Flour 550 mL
1 tbsp baking powder 5 mL
1/2 tsp baking soda 2 mL
1/2 tsp salt 2 mL
1 tsp cinnamon ground, 5 mL
1/4 tsp ginger ground, 1 mL
1/4 tsp nutmeg ground, 1 mL
1/2 cup butter softened (125 mL)
1 1/3 cups granulated sugar 325 mL
2 eggs
1 cup pumpkin puree 250 mL
3/4 cup milk 175 mL
Frosting
1 container ready-to-spread vanilla frosting 450g
Orange food colouring optional
Candies to decorate

Instructions

Cupcakes

PREHEAT oven to 375 F (190 C). Line muffin cups with muffin papers.
COMBINE first 7 ingredients.
CREAM butter and sugar in large mixer bowl until light and creamy. Add eggs and pumpkin; mix well. Add dry ingredients alternating with milk, mixing lightly after each addition. Spoon into muffin cups.
BAKE in centre of preheated oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool completely before frosting.