I love the fall. I met my husband in the fall, we had our wedding in the fall, and even had an almost-fall baby. Fall is cozy, and cool – the perfect time to get outside and take family photos, drink apple cider, go pumpkin picking, and make memories. On days we can’t get out, you can find us thinking up yummy treats that reflect the season, like these adorable Pumpkin Patch cupcakes. Kids will love helping out.. and eating these delicious treats!
Chocolate Cupcake Ingredients:
2 C sugar
1 3/4 C flour
3/4 C cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, room temp
1 C whole milk, room temp
1/2 C canola oil
2 tsp vanilla
1 C boiling water
Chocolate Cupcake Directions:
Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Combine the eggs,milk, oil and vanilla in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.
1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
1 Tbsp. Vanilla
Grass Green gel food coloring
-Cream the butter, vanilla, and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Add several drops of the green gel food coloring. Mix well to blend the colors.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into a pastry bag with a large star tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Instead of holding the pastry bag and tip to the side hold it straight up pointing the tip down to the cupcake making the frosting look like grass.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
-You can add an candy pumpkin in the center of the grass patch (center of the frosting).