PUMPKIN SWIRL CUPCAKES FOR HALLOWEEN

Ingredients

• CAKE:
• 1 Box Devil’s Food Cake Mix I prefer Pillsbury
• Three eggs
• 1/2 C. melted butter or oil
• 1 C. sour cream
• 1/2 C. milk
• FROSTING:
• 1. C. butter at room temperature
• 2 1/2 C. powdered sugar
• 2 tsp. vanilla extract
• Orange food coloring
• DECORATIONS:
• Watermelon Air Heads
• Tootsie Rolls

Instructions

1. 1.  Preheat oven to 350 degrees. Line cupcake pans and cupcake liner.
   2.  Mix cake mix eggs, eggs, butter, melted milk, sour cream, and cake mix until it is smooth. Fill cupcake liners to 3/4 full, then bake for 18-20 minutes or until a knife is clear.
   3.  Let it cool.
   4. Frosting: Mix butter and powdered sugar. If you find it too stiff, mix in a small amount of milk, or if it’s too thin, add extra powdered sugar. Add vanilla and the dye until you have the perfect color!
   5. Pipe frosting on cupcakes and then form a piece tootsie roll into a “stem” and part of an airmen Head into a “vine.” I’ve got a video tutorial about how to make these, and you can watch it above!