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Halloween Recipe Database

Scarecrow Cupcakes

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Submitted By: Hauntmistress
On: 10/05/2002 04:20 PM

Serves: 18
Prep Time: 1 Hour
Occasion: Halloween
Effort: Easy

1 1/4 cups flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

1/8 tsp. ground allspice

3/4 cup heavy cream

2 tbs. molasses

1/4 cup butter, softened

1/4 cup sugar

1/4 cup brown sugar

2 eggs

1/2 tsp. vanilla

3/4 cup sweetened shredded coconut

Toasted coconut, chow mein noodles, shredded wheat cereal, assorted candies and decorator gel to decorate

2 tbs. butter, softened

2 tbs. maple or pancake syrup

1 1/2 cups powdered sugar

How to Prepare:

Preheat oven to 350 degrees.

Line 18 (2 3/4 in.) muffin cups with paper baking liners.

Combine flour, baking powder, baking soda, salt and spices in med. bowl; set aside.

Combine cream and molasses in sm. bowl; set aside.

Beat butter in large bowl until creamy. Add sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Add flour mixture alternately with cream mixture, beating well after each addition. Stir in coconut; spoon batter into prepared muffin cups, filling about half full.

Bake 20 - 25 min. or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 10 min. Remove cupcakes to racks; cool completely.

Prepare Maple Frosting (see below). Frost cupcakes and decorate to make scarecrow faces.

Beat butter and syrup in med. bowl until blended. Gradually beat in powdered sugar until smooth.

Haunted Hint:
To make gumdrop hat, roll out large gumdrop on generously sugared surface. Cut 1 rounded piece to look like top of hat and 1 straight piece to look like brim of hat. Overlap pieces to make hat; pipe decorator gel over seam for hat band.

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