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Scarecrow Cupcakes Recipe
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Scarecrow Cupcakes

1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
3/4 cup heavy cream
2 tablespoons molasses
1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla
3/4 cup sweetened shredded coconut
Maple Frosting (recipe follows)

Preheat oven to 350�F. Line 18 (2-3/4-inch) muffin cups with paper baking cups. Combine flour, baking powder, baking soda, salt and spices in medium bowl; set aside. Combine cream and molasses in small bowl; set aside.

Beat butter in large bowl until creamy. Add granulated sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Add flour mixture alternately with cream mixture, beating well after each addition. Stir in coconut; spoon batter into prepared muffin cups, filling about half full.

Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes to racks; cool completely.

Prepare Maple Frosting. Frost cupcakes and decorate to make scarecrow faces as shown in photo.

Maple Frosting (Makes about 1-1/2 cups )
2 tablespoons butter, softened
2 tablespoons maple or pancake syrup
1-1/2 cups powdered sugar
Beat butter and syrup in medium bowl until blended. Gradually beat in powdered sugar until smooth.

Haunted Hint: To make gumdrop hat, roll out large gumdrop on generously sugared surface. Cut 1 rounded piece to look like top of hat and 1 straight piece to look like brim of hat as shown in photo. Overlap pieces to make hat; pipe decorator gel over seam for hat band.

Makes 18


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