|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
1 - 10 of 24 for pumpkin cupcakes
Result Page: 1
Preheat oven to ... mix well. Add pumpkin and water and ... and butter together. Add milk and vanilla. Beat until fluffy. Stir in sugar. Mix until smooth.
Cream shortening and ... and shortening. Combine pumpkin and milk. Measure ... powdered sugar. Stir in orange juice and vanilla. Frost cupcakes as desired.
Preheat oven to 350 degrees. Beat eggs in a large mixing bowl, add next 6 ingredients and mix well with an electric mixer. Spoon batter into paper ...
In large bowl, ... eggs. Stir in pumpkin, oil and ... and milk until glaze consistency. Add food coloring to tint; garnish if desired. Let stand until set.
Sift together flour, ... well. Combine milk, pumpkin and all bran. ... When cool spread with powdered sugar frosting, if desired. Makes about 20 cupcakes.
Beat eggs at ... baking powder, nutmeg, pumpkin, oil and ... 25 minutes. Remove cupcakes from pan and let cool before spreading on frosting or eat warm.
Heat oven 350 ... bowl. Add eggs, pumpkin and water. Blend ... 1/2 full. Bake 25 to 30 minutes. No frosting needed. Very low in calories with no frosting.
Combine flour and ... add sugar, oil, pumpkin and milk. Add ... Set aside until cupcakes are baked. Cool cupcakes 5 to 15 minutes. Then drizzle glaze on top.
*Tint 1 cup ... Cool. To ice "pumpkin," set one ... flat-bottom ice cream cone shell with green icing. Place over center hole in cake to make the pumpkin's "stem."
Cream shortening; add ... spices together. Combine pumpkin and milk. Add ... degrees. Cool. Cover with butter cream icing flavored with grated orange rind.
Result Page: 1
top of page