Halloween Cupcakes [adult supervision for younger children]

Recipe by: Cheryl Toll
Servings: 18

Cupcakes

1(16oz.) package pound cake mix
2 eggs
3/4 cup light brown, packed
1 cup cooked or canned pumpkin
1/2 water
1 teaspoons baking soda
2 teaspoons poppy seeds
licorice frosting (recipe follows)
licorice dots, candy corn, or other candies

In a mixing bowl combine cake mix, eggs, sugar, pumpkin, water, baking soda and poppy seeds. Beat on medium 3 minutes. Pour batter into 18 paper lined muffin cups. Bake at 325 degrees for approximately 20 minute or until golden brown. Cool 10 minutes. Remove from the pan and place on wire rack till completely cooled.

Licorice frosting

1/2 cup butter or margarine, softened
3 cups sifted powder sugar
1 teaspoon anise extract
2 tablespoons milk

Cream together all ingredients till smooth. Spread licorice frosting on cupcakes and decorate with candy.

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