recently i came across these adorable apple shaped cupcakes from marie on make & takes (inspired by muses of megret's valentine heart cupcakes). i had plans to make some gluten free spiced pumpkin muffins since i found the perfect pumpkin cupcake liners @ michaels ... and decided to give their method a go for pumpkin shaped spiced pumpkin cupcakes!
here's what you'll need:
1 box yellow cake mix (i used betty crocker®'s gluten free mix - yum!)
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
green & orange food coloring
cream cheese icing (i cheated & used betty crocker®'s rich & creamy cream cheese frosting)
indian candy corn
1 // roll your tinfoil into small 1/2" balls. you'll need 2 for each cupcake.
2 // heat the oven to 350º (325º for nonstick pans). place a cupcake liner in each of your muffin cups.
3 // in a large mixing bowl, combine cake mix, canned pumpkin, water, oil, eggs, cinnamon, ginger & nutmeg. mix on low for 30 seconds and then on medium speed for 2 minutes scraping the sides of the bowl to make sure everything is mixed well.
4 // pour the batter into your liners about 2/3rds full. (i was a bit timid here & probably should have used a bit more batter in each cup.) place 2 tinfoil balls on opposite sides of each cupcake between the tin & the liner.
5 // bake for 19 to 24 minutes or until a toothpick inserted in the center comes out clean. cool in the pans for 10 minutes, the remove and let cool completely for 30 minutes.
6 // mix up orange frosting and frost your cupcakes. leave a little extra frosting & make green for your vines.
7 // place a piece of indian corn into the middle of the top indent of your cupcake as the stem.
8 // finish by piping a few green vines.
yum! now if you can keep your husband from eating them all (good luck) ... share! :)