Trick-or-treat

Do you remember coming home from trick-or-treating and sorting out your candy?  The Reese’s Peanut Butter Cups got a pile, the PayDays got a pile, Heath and Skor bars-special pile, all those miniatures got a pile and then there were those weird things, loose Raisinetes, pennies, obviously last years Christmas mints, stickers and Bit-O-Honeys.  As a kid, I didn’t spend a lot of time trying to super sleuth where those lame treats came from.  I didn’t have to because Catherine would come up behind me and say “OOOOHHH, is that a Bit-O-Honey?  I’ll trade you my peanut butter cups for your Bit-O-Honeys and pennies!”  But, now that I’m the one buying the Halloween candy I wonder, who, besides my sister, is buying the Bit-O-Honey?

Here’s a treat for the few Skor and Heath bars that might make it home tonight.  (Tell your kids what I’ve told my kids about these candy bars.  That they are made with the leftover meat parts that can’t be put into hotdogs.)   These cupcakes are really good.  I made them fun sized, especially for Halloween, so that the adults would have a treat until the kids got home with the rest of the candy that we’ll pretend  not to eat while they’re at school.  -Andra

Pumpkin Cupcakes with Maple Frosting  Adapted from Ina Garten

1 cup all-purpose flour

1 teaspoon baking powder

½  teaspoon baking soda

½  teaspoon kosher salt

1 teaspoon ground cinnamon

½  teaspoon ground ginger

½  teaspoon ground nutmeg

2 large eggs

1 cup canned pumpkin purée (8 ounces), not pie filling

½  cup granulated sugar

½  cup light brown sugar, lightly packed

½  cup vegetable oil

Maple Frosting (see recipe below)

½  cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Preheat the oven to 350 degrees. Brush or spray the top of muffin tins with vegetable oil or  line them with paper liners.  In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the prepared tins and bake for 20 to 25 minutes, for regular sized muffins tins or 10-12 minutes for miniature muffin tins until a toothpick inserted in the center comes out clean.  Set aside to cool completely.

Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.  Makes 10 regular sized cupcakes or 24 miniature cupcakes.

Maple Frosting

6  ounces cream cheese, at room temperature

3  tablespoons unsalted butter, at room temperature

¼  teaspoon Boyajian Natural Maple Flavor

½  teaspoon pure vanilla extract

2 cups sifted confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

Trackbacks

  1. […]  We live in New Jersey and are so grateful for electricity. There was only one downside.  Not ONE Bit-O-Honey in my girls buckets.  Or pennies for that […]

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