Happy Halloween Cupcakes

Name: Happy Halloween Cupcakes
Prep time: 20 min
Cook time: 25 min
Yield: 18
Ingredients: Cupcakes:; 2 1/4 cups (550 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1 tbsp (15 mL) baking powder; 1/2 tsp (2 mL) baking soda; 1/2 tsp (2 mL) salt; 1 tsp (5 mL) cinnamon; 1/4 tsp (1 mL) ginger; 1/4 tsp (1 mL) nutmeg; 1/2 cup (125 mL) butter, softened; 1 1/3 cups (325 mL) granulated sugar; 2 eggs; 1 cup (250 mL) pumpkin purée; 3/4 cup (175 mL) milk; Icing:; Check out our simple Basic Vanilla Butter Icing recipe; Orange food colouring, optional; candies, for garnish

Prep Time 20 mins

Cook Time 25 mins

Serves 18

Difficulty N/A

Ingredients

Cupcakes:
2 1/4 cups (550 mL) Robin Hood^® Original All Purpose Flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) ginger
1/4 tsp (1 mL) nutmeg
1/2 cup (125 mL) butter, softened
1 1/3 cups (325 mL) granulated sugar
2 eggs
1 cup (250 mL) pumpkin purée
3/4 cup (175 mL) milk
Icing:
Check out our simple Basic Vanilla Butter Icing recipe
Orange food colouring, optional
candies, for garnish

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 375°F (190°C). Line muffin cups with paper liners.

Cupcakes

Step 2:

Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in large mixing bowl.

Step 3:

Cream butter and sugar in separate large mixer bowl with electric mixer until light and creamy. Add eggs and pumpkin; mix well. Add flour mixture alternating with milk, mixing lightly after each addition. Spoon into muffin cups.

Step 4:

Bake in centre of preheated oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool completely on wire cooling rack before frosting.

Icing

Step 5:

Make our Basic Vanilla Butter Icing in a large bowl. Add orange food colouring to the vanilla flavour frosting if desired. Spread on top of cupcakes. Decorate attractively with your favourite candies.