Halloween Cupcakes

Bertha C.'s Note:

I got this from a magazine several years ago. I make them each year during the autumn season. I find that I need to bake them a little longer than instructed, possibly due to our high altitude in Utah. I also use a little red/yellow food coloring in the frosting to give it an orange cast and decorate each with a few candy corns.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Yield: 18 cupcakes

• 1 (16 ounce) package poundcake mix
• 2 eggs
• ¾ cup light brown sugar
• 1 cup cooked pumpkin or 1 cup canned pumpkin
• 1 teaspoon baking soda
• 2 teaspoons poppy seeds
• ½ cup water

Licorice frosting

• ½ cup softened butter or ½ cup margarine
• 3 cups sifted powdered sugar
• 1 teaspoon anise extract
• 2 tablespoons milk

Directions:

1. In a mixing bowl combine cake mix, eggs, sugar, pumpkin, water, baking soda, and poppy seeds.
2. Beat on medium speed for 3 minutes.
3. Pour batter into 18 paper-lined muffin cups.
4. Bake at 325 degrees for approximately 25-30 minutes or until golden.
5. Cool 10 minutes.
6. Remove from pan and place on wire rack until complete cool.
7. For frosting: Cream together all ingredients until smooth.