I had this recipe filed away and when I was cleaning out my recipe file the other day, it just happened to slip out and fall neatly on the floor. The universe was on my side because I was in the process of researching what I was going to make for the bake sale at this years Halloween Hoot.
The “Hoot” as we call it in the “hood”, is one of our most favorite days and one of our best fundraisers. The school yard is transformed into a magical Halloween wonderland. The haunted house is a scary place, however I appreciate all the dad’s that spend their Saturday setting it up. The local restaurants set up their food tents, and each and every one of them donate their “fare”, the games area is where Levi spends the majority of his day and the rides, especially the grand prix race track, is where I am guaranteed to find Isaac. The kids art is scattered through out the yard and it is always exciting to see our teachers wondering around, with their own off spring in tow.
The bake sale is a huge draw and I am always up for donating my goodies. This year was no different. Along with 7 dozen garbage disposal cookies, I also made 5 dozen of these mini cupcakes. These are delicious and decorating them with my kids was a fun, creative project!
Mini Halloween Pumpkin Cupcakes
1 cup self rising flour (to make self rising flour, go here)
2/3 cup succanat or brown sugar
2 tsp. pumpkin pie spice
1 large egg
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1/3 cup sour cream
1 1/2 tsp. vanilla extract
1 8 oz. package cream cheese, room temperature
1/2 cup ( 1 stick) unsalted butter, room temperature
2 cups powdered sugar, sifted
food coloring, candy, sprinkles, sanding sugar
for the cupcakes:
• preheat oven to 350*. line mini muffin tins with 30 liners(I doubled my recipe).
• mix flour, brown sugar, and pumpkin spice in a large bowl
• whisk egg, canned pumpkin puree, vegetable oil, sour cream and vanilla in another bowl.
• mix wet ingredients into dry ingredients and stir to combine
• fill liners 2/3 full with batter.
• bake cupcakes about 18 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. remove from the pan and let cool on wire racks.
for the frosting:
• using an electric mixer, beat the cream cheese and the butter until combined. add the sugar and a touch of vanilla, mix until all is smooth and combined.
• divide the frosting between 3 bowls. tint each bowl, separately, with the food coloring (black and orange).
• chill frosting for at least 2 hours before piping or spreading on cupcakes.
• have fun with the decorations!
The Urban Baker / SusanSalzman.com