Yield
24 cupcakes
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

How to Make It

Step 1

Preheat oven to 350 degrees.

Step 2

Beat butter and sugar at medim speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.

Step 3

Combine milk and next 3 ingredients in a small bowl.

Step 4

Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in orange flavoring.

Step 5

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

Step 6

Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Step 7

To prepare frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Add juice and food coloring; beat at low speed with an electric mixer until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.

Step 8

Fill each cupcake with Halloween Orange Frosting. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.

Step 9

Frost each cupcake with Halloween Orange Frosting using metal tip no. Top each with assorted candy, sprinkles, and 1 candy stick.

Southern Living Big Book of Cupcakes; Dreamcakes Bakery

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