Sunday, October 24, 2010

Pumpkin Cupcakes

Pumpkin Cupcakes with Cream Cheese Frosting

This is such and easy recipe to make and it is a real crowd pleasure:

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Thursday, October 14, 2010

Candy Challenge

Real Simple Weekly Eblast had this to say about which Halloween Candy was better to eat. Check it out and test your knowledge.

Which Halloween Candy Is Healthier? By Kate Rope
Halloween can be scary if you’re trying to eat wisely. See if you can pick the better choice of paired-up treats in our Halloween Candy Challenge.