Purple People Eater Cupcakes

6 Servings

Prep: 45 min. + standing

Ingredients

• 6 chocolate or vanilla cupcakes baked in black foil liners
• 1 can (16 ounces) vanilla frosting
• Neon purple food coloring
• 9 large marshmallows
• 18 thin pretzel sticks
• Black licorice laces
• 12 mini marshmallows
• 6 pink fruit chews
• 18 brown mini M&M's

Directions

• 1. Spread the tops of the cupcakes with a mound of vanilla frosting. Spoon 1 tablespoon vanilla frosting into a small resealable bag. Tint the remaining vanilla frosting neon purple with the food coloring and place in a microwave-safe measuring cup.
• 2. Line a cookie sheet with waxed paper. Cut the large marshmallows in half crosswise with scissors. Insert a pretzel stick into the side of each marshmallow to create the eyes. Cut the black licorice laces into eighteen 2-in. pieces. Cut the mini marshmallows in half on the diagonal to make the teeth. Soften the pink fruit chews in the microwave for no more than 3 seconds.
• Roll out each fruit chew into a 3-in. length. Cut into a long tongue with a rounded end. Press the back of a knife down the middle of the fruit chew to make the crease in the center of the tongue.
• 3. Place a wire rack over a cookie sheet lined with waxed paper. Heat the neon purple frosting in the microwave, stirring every 10 seconds, until the frosting is the consistency of slightly whipped cream, about 25 to 30 seconds total. Holding the frosted cupcakes by the foil liners, dip the cupcakes just up to the liners. Allow the excess frosting to drip off before inverting cupcake. Transfer to the wire rack to set.
• Repeat with the remaining cupcakes. If the frosting becomes too thick, return to the microwave and heat for about 5 to 10 seconds longer, stirring well before dipping.
• 4. Holding the marshmallow eyes by the pretzel end, dip the top half of the marshmallows into the frosting to make the eyelids. Transfer the marshmallows to the waxed paper-lined cookie sheet. While the frosting is still wet, add the black licorice lace along the dipped edge as the eyelid. Repeat with the remaining marshmallows. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of frosting on the marshmallow area and add the brown M&M as a pupil. Let eyes set for about 30 minutes before assembling cupcakes.
• 5. Spoon some of the remaining purple frosting on top of the dipped cupcakes and allow the frosting to drip over the sides.
• 6. While frosting is still wet, add three to four cut mini marshmallow pieces as the teeth along one edge of the cupcakes. Insert three marshmallow eyes at different heights. Transfer to a serving platter and add the fruit chew tongue under the teeth. Yield: 6 cupcakes.

Taffy Candycane

12 Servings

Prep: 30 min. Cook: 40 min. + cooling

Ingredients

• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon cream of tartar
• 3/4 teaspoon peppermint extract
• 1 teaspoon red food coloring

Directions

• In a large heavy saucepan over low heat, cook sugar, corn syrup, water and cream of tartar until sugar dissolves, stirring frequently. Increase heat to medium and cook until candy thermometer reads 265° (hard-ball stage), stirring occasionally. Remove from the heat; add extract.
• Pour half into a buttered 15-in. x 10-in. x 1-in. pan. Add food coloring to remaining mixture; mix well. Pour into another buttered 15-in. x 10-in. x 1-in. pan. Cool 5 minutes or until cool enough to handle. Butter fingers; quickly pull half of the white or red at a time until firm but pliable (the white portion will have a milky color).
• When taffy is ready for cutting, pull into a 1/4-in. rope. Cut into 6-in. pieces. Twist red and white pieces together; form into canes. Place on waxed paper-lined baking sheets. Cool. Yield: 1 to 1-1/2 dozen.

Caramel Bites

30 Servings

Prep: 20 min. + chilling

Ingredients

• 3 tablespoons baking cocoa
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons butter
• Finely chopped pistachios

Directions

• In a small heavy saucepan, bring the cocoa, milk and butter to a boil, stirring constantly. Reduce heat to low; cook and stir until thickened.
• Transfer to a small bowl. Cover and refrigerate until chilled. Roll into 1-in. balls; roll in pistachios. Store in the refrigerator. Yield: about 2-1/2 dozen.

Pumpkin Chocolate Chip Cupcakes

15 Servings

Prep: 20 min. Bake: 20 min. + cooling

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 1/2 cup honey
• 1/3 cup water
• 1/2 cup chopped walnuts or pecans
• 1 cup miniature chocolate chips
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Directions

• In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
• Fill greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Yield: 15 cupcakes

Pumpkin Cream filled Cupcakes

21 Servings

Prep: 35 min. Bake: 20 min. + cooling

Ingredients

• 2 cups sugar
• 3/4 cup canola oil
• 1 can (15 ounces) solid-pack pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 
  FILLING:
• 1 tablespoon cornstarch
• 1 cup milk
• 1/2 cup shortening
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract, optional
• Whole cloves, optional

Directions

• In a large bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually add to pumpkin mixture and beat until well mixed.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.
• In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until smooth.
• Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops. Yield: about 1-3/4 dozen.