Pumpkin Cupcakes

I lead a baking interest group for students at my school and decided this would be a fun cupcake for the group to make. I pre-made the frosting, cupcakes, and chocolate swirls, so all we did at the meeting was assemble the cupcakes. I loved the fun cupcake liners that I found at the grocery store. This cupcake uses a half of a doughnut on top of the cupcake to create a domed look. The cupcake could be simplified by leaving out the doughnut and, instead, making the cupcakes larger by filling the liners with more batter before baking. These would be cute to take to any Halloween party.

CUPCAKES:
24 cupcakes
24 honey wheat pretzel twists
12 green spearmint leaves
Orange Sugar Sprinkles
1 chocolate baking square (to melt)
12 plain mini doughnuts (cut in half - to make two thinner circles)


BUTTERCREAM FROSTING:
1lb. powdered sugar
2 sticks butter
2 tsp. vanilla
Water or milk

Bake a batch of 24 cupcakes. I used vanilla, but I wish I would have had time to make pumpkin cakes!

Cream the butter for the frosting. Gradually add the powdered sugar and vanilla. Add water or milk until the desired consistency is reached (usually 3-4 tbsp).

Cut 12 mini donuts in half. Frost the top of the cupcake with a thin layer of buttercream. Place the cut doughnuts on  top. Frost the entire top of the cupcake and doughnut.

Break the end of a honey wheat pretzel off and place the remaining pretzel all the way into the center of the cupcake. Cut a green gummy spearmint leaf in half and place on top of cupcake.

Melt baking chocolate (not chocolate chips, as they will not harden) and and place in plastic bag with tip cut off. Pipe small stems onto wax paper and allow to harden. Once hardened, remove and place on top of cupcake. Sprinkle with orange sugar sprinkles.

Happy Halloween!