GHOSTS ON HALLOWEEN CARROT CAKE CUPCAKES

If you're staying in this Halloween, try this sweet tasty Haloween cupcake treat!

 EQUIPMENT

• Cupcake pan
• Cupcake paper liners
• Piping bag
• cake decorating tip size 2d or large tip

INGREDIENTS

• 1 package spice cake mix without pudding I use Duncan Hines
• 1 package Jello Brand vanilla pudding 4 serving size
• 1 cup water
• ⅓ cup vegetable oil
• 4 eggs
• 2 cups carrots shredded
• 1 8 oz can crushed pineapple drained
• 1 cup chopped walnuts or pecans
• Frosting
• 8 oz cream cheese at room temperature
• 8 oz butter at room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 3 chocolate covered pomegranates
• or mini-chocolate chips per cupcake

INSTRUCTIONS

• Mix together the cake mix, pudding, eggs, oil, and water. Beat on medium speed for 2 minutes.
• Fold in shredded carrots, pineapple, and nuts.
• Spoon batter into cupcake papers.
• Bake for 12 to 15 minutes.
• Cool.
• Beat together cream cheese and butter.
• Slowly add powdered sugar.
• Beat until fluffy.
• Mix in vanilla.
• Spoon frosting into a pastry bag or zip bag (cut off one corner).
• Pipe a mound of frosting in the center of each cooled cupcake.
• Pipe a spiral circle around the base of the frosting mound and push it out to the edge of the cupcake. Make the circles smaller as you go up. Pull the pastry bag away leaving a little "tail" at the very top.
• Place pomegranate seeds or chocolate chips in the position of eyes and mouth.

This recipe is shared by Every Day Southwest, if you are allergic to any of the ingredients please omit them.

Follow diet restrictions and exchange if required, you are responsible for any foods you consume.

Bon Appetit!

Anita Johnson-Brown Editor.

GHOSTS ON HALLOWEEN CARROT CAKE CUPCAKES

GHOSTS ON HALLOWEEN CARROT CAKE CUPCAKES