Jack O' Lantern Reveal Cupcakes

By Coppermouse

No hocus pocus, abracadabra or wingardium leviosa necessary for these magic pumpkin reveal cupcakes. Just some cake mix and IMAGINATION

Ingredients

• 1 box Betty Crocker SuperMoist white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• brown and orange (or red and yellow combined) food coloring
• 1 container Betty Crocker Rich & Creamy creamy white frosting green food coloring
• candy corn, for decoration (optional)

Preparation

Step 1

Lightly grease the bottom only of an 11-by-7-inch baking pan and set aside. Preheat oven to 350 degrees F for glass or shiny metal pan, 325 degrees F for dark or nonstick.

2. In a large bowl or bowl of a stand mixer, combine cake mix, water, oil and egg whites and beat 30 seconds on low speed. Increase to medium speed and beat 2 minutes, scraping sides of bowl occasionally.

3. Pour out about 1/4 to 1/3 of the batter into two small bowls, about 2/3 more batter in one bowl than the other. Set large bowl of batter aside.

4. Place a few drops brown food coloring in bowl with smaller amount of batter and stir to combine. Place a few drops of orange (or red and yellow combined) food coloring in other small bowl and stir to combine.

5. Using pastry bags fitted with a large round tip, pipe a thin
rectangle of orange batter lengthwise in the center of prepared baking pan. Pipe brown frosting on either side of orange batter.*

6. Place pan in oven and bake 10-15 minutes or until batter is fully baked. Remove from oven and cool completely on a cooling rack.

7. Using a mini pumpkin-shaped cookie cutter, cut out 12-15 pumpkin shapes from cake, making sure stem of pumpkin is brown and the body is orange. Set aside on a plate and discard leftover cake.*

8. Line a muffin tin with paper baking cups. Spoon a couple teaspoons white batter into the bottom of each cup. Place a pumpkin upright in the center of each cup. Spoon a couple more teaspoons carefully over pumpkins (keep them upright) until cups are about 2/3 to 3/4 full (you may not use all the batter).*

9. Bake cupcakes 18-23 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from oven and cool 10 minutes in muffin tin. Remove cupcakes from tin and cool completely on a cooling rack.

10. Scoop frosting into medium bowl. Place a few drops green food coloring in bowl and stir to combine.

11. Pipe frosting on top of cooled cupcakes. Decorate with a couple candy corn pieces, if desired