You can find delicious recipes at The Krazy Kitchen like the one I am sharing todayPumpkin Patch Pull Apart
Mini–cupcake liners
1 box (18 oz) carrot cake mix
1 can (8 oz) crushed pineapple
1 cup sweetened flaked coconut
41⁄2 cups vanilla or cream cheese frosting
Orange and green gel food color
1 cup chocolate frosting
PREPARATION
1. Heat oven to 350ºF. Line miniature muffin pans with paper liners. (Don’t worry if you have only one pan. After baking a batch, remove baked cupcakes to rack. Then just place the pan in your freezer to cool down quickly before lining and baking the next batch.)
2. Prepare cake mix as package directs; stir in crushed pineapple and coconut until blended. Spoon a Tbsp into each muffin cup.
3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Let cupcakes cool in pan on wire rack 5 minutes before removing to rack. Cool completely.
4. Tint 4 cups vanilla frosting orange. Tint remaining 1⁄2 cup vanilla frosting green. Spoon green and chocolate frosting into separate quart-size ziptop bags and snip off a tiny corner for piping.
5. On a 20 x 16-in. flat platter, arrange cupcakes into a pumpkin shape. Frost body of pumpkin orange. With skewer, sketch face onto pumpkin as a guide; pipe face and stem with chocolate frosting. Pipe green frosting for leaves and vines.
1 box (18 oz) carrot cake mix
1 can (8 oz) crushed pineapple
1 cup sweetened flaked coconut
41⁄2 cups vanilla or cream cheese frosting
Orange and green gel food color
1 cup chocolate frosting
PREPARATION
1. Heat oven to 350ºF. Line miniature muffin pans with paper liners. (Don’t worry if you have only one pan. After baking a batch, remove baked cupcakes to rack. Then just place the pan in your freezer to cool down quickly before lining and baking the next batch.)
2. Prepare cake mix as package directs; stir in crushed pineapple and coconut until blended. Spoon a Tbsp into each muffin cup.
3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Let cupcakes cool in pan on wire rack 5 minutes before removing to rack. Cool completely.
4. Tint 4 cups vanilla frosting orange. Tint remaining 1⁄2 cup vanilla frosting green. Spoon green and chocolate frosting into separate quart-size ziptop bags and snip off a tiny corner for piping.
5. On a 20 x 16-in. flat platter, arrange cupcakes into a pumpkin shape. Frost body of pumpkin orange. With skewer, sketch face onto pumpkin as a guide; pipe face and stem with chocolate frosting. Pipe green frosting for leaves and vines.
this recipe looked super easy and so fun and was located on the Womans Day website
Thanks for sharing this Woman's Day recipe with us, and for participating in Save Room for Dessert at Our Krazy Kitchen.
ReplyDeleteOMG - this is adorable! I don't know if I am that talented but wow!
ReplyDelete