1 box (15.25 ounces) vanilla cake mix
1 cup water
½ cup vegetable oil
24 pumpkin spice Kisses
1 container (16 ounces) cream cheese frosting
1¼ teaspoons pumpkin pie spice (see note)
17 drops orange food coloring
5 drops red food coloring
Heat oven to 350 degrees. Line two standard muffin tins with cupcake liners.
In a large bowl, mix cake mix with eggs, water and oil until well combined; about 2 minutes.
Scoop batter evenly among muffin cups and drop a candy into the batter. Do not push the Kiss all the way down to the bottom. Bake 16-18 minutes until a toothpick inserted into the center of a cupcake comes out clean. Set aside to cool.
Scoop the frosting into another bowl. Add 1 teaspoon pumpkin pie spice and beat until well blended. Taste and add a bit more if desired. Add food coloring and beat until evenly colored.
Spread frosting on cupcakes and serve.
Cook’s notes: For pumpkin pie spice: In a small bowl combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1½ teaspoons ground all spice, 1½ teaspoons ground cloves, 1 teaspoon freshly grated nutmeg. Store in a tightly sealed container.
You’ll probably have extra frosting. Spread it on graham crackers or use as a dip for apple or pear slices.Copyright © 2013 Paddock Publications, Inc. All rights reserved.