INGREDIENTS
1‑1/4
cups all-purpose flour
3/4
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1/8
teaspoon ground nutmeg
1/8
teaspoon ground allspice
3/4
cup whipping cream
2
tablespoons molasses
1/4
cup butter, softened
1/4
cup granulated sugar
1/4
cup packed brown sugar
2
eggs
1/2
teaspoon vanilla
3/4
cup sweetened shredded coconut
Maple Frosting (recipe)
Toasted coconut, chow mein noodles, shredded wheat cereal, assorted candies and decorating gel
PREPARATION:
- Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with paper baking cups. Combine flour, baking powder, baking soda, salt and spices in medium bowl; set aside. Combine cream and molasses in small bowl; set aside.
- Beat butter in large bowl until creamy. Add granulated sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
- Add flour mixture alternately with cream mixture, beating well after each addition. Stir in coconut; spoon batter into prepared muffin cups, filling about half full.
- Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
- Prepare Maple Frosting. Frost cupcakes and decorate to make scarecrow faces as shown in photo.
Tip
To make a gumdrop hat, roll out a large gumdrop on a generously sugared surface. Cut 1 rounded piece to look like the top of the hat and 1 straight piece to look like the brim of the hat as shown in the photo. Overlap the pieces to make the hat: pipe decorator gel over the seam for the hat band.
This recipe appears in:
Fall
