Sweet Jack-o'-Lanterns Recipe

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Sweet Jack-o'-Lanterns Recipe
Sweet Jack-o'-Lanterns Recipe photo by Taste of Home
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Sweet Jack-o'-Lanterns Recipe

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There's no trick to making these Halloween-flavored cupcakes. By using a convenient cake mix, you can turn them out in a jiffy. Simplify them even more with canned frosting.
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 15 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix or cake mix of your choice
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 2/3 to 3/4 cup milk
  • 1 to 1-1/2 teaspoons orange paste food coloring
  • 4 green gumdrops
  • 12 black jujubes

Directions

Prepare and bake cake according to package directions for cupcakes. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, combine confectioners' sugar, butter and enough milk to achieve spreading consistency. Stir in food coloring. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.
For stems, cut each gumdrop into three lengthwise wedges; place one piece on top of each cupcake. Cut jujubes into thin slices; use a bottom slice for each mouth. From remaining slices, cut one large triangle and two smaller ones. Position two small triangles and a large triangle on each cupcake for eyes and nose. Yield: 1 dozen.
Originally published as Sweet Jack-o'-Lanterns in Country Woman September/October 2005, p33

  • 1 package (18-1/4 ounces) yellow cake mix or cake mix of your choice
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 2/3 to 3/4 cup milk
  • 1 to 1-1/2 teaspoons orange paste food coloring
  • 4 green gumdrops
  • 12 black jujubes
  1. Prepare and bake cake according to package directions for cupcakes. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  2. For frosting, in a small bowl, combine confectioners' sugar, butter and enough milk to achieve spreading consistency. Stir in food coloring. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.
  3. For stems, cut each gumdrop into three lengthwise wedges; place one piece on top of each cupcake. Cut jujubes into thin slices; use a bottom slice for each mouth. From remaining slices, cut one large triangle and two smaller ones. Position two small triangles and a large triangle on each cupcake for eyes and nose. Yield: 1 dozen.
Originally published as Sweet Jack-o'-Lanterns in Country Woman September/October 2005, p33

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Reviews forSweet Jack-o'-Lanterns

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susan.white User ID: 8535869 234006
Reviewed Oct. 5, 2015

"We love these"

MY REVIEW
Oceanblue1952 User ID: 2249151 63289
Reviewed Oct. 7, 2008

"I think these are great, I am going to re-create using mini cupcakes as I think the larger ones might be a bit to much for the smaller children. Thanks for the idea"

MY REVIEW
lachelle222 User ID: 1124807 65905
Reviewed Oct. 7, 2008

"I just love this idea, I signed up to bring cupcakes to my daughter 2nd grade class party this month...thank-you!

ehyoung"

MY REVIEW
piegram User ID: 2655188 60209
Reviewed Oct. 7, 2008

"I am going to make these for our annual Halloween cakewalk. We live in a very small town and the kids look forward to this every year."

MY REVIEW
piegram User ID: 2655188 148722
Reviewed Oct. 7, 2008

"Neat, the kids will love these"

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