Pumpkin Patch Cupcakes

Pumpkins are not just reserved for Halloween. Make these Pumpkin Patch cupcakes in orange foil cups throughout the Fall season.

What you need:

Reynolds® Baking Cups (Orange Foil)
1 package (18.25 ounces) chocolate cake mix
1 container (16 oz.) ready-to-spread chocolate frosting
1 container (16 oz.) ready-to-spread white frosting
Neon Orange food coloring
Green food coloring
Decorating tip: shell, plain & leaf

Instructions:

PREHEAT oven to 350°F. 

PLACE Reynolds Baking Cups in muffin pans; set aside. 

PREPARE cake mix following package directions for 24 cupcakes.  Spoon batter into baking cups. 

BAKE following package directions (17 to 23 minutes).  Cool.

SPREAD chocolate frosting onto cupcakes.

TINT 3/4 of white frosting orange.  Tint remaining white frosting green.

PREPARE piping bags.  Use the shell tip with the orange frosting and the plain and leaf tips with the green frosting.

MAKE pumpkins by piping a small curve with the shell decorating tip.  Build a mound of pumpkins by piping the shell shaped curves next to each other.  For interst, make a variety of sizes.

MAKE vines by piping lines in and around the pumpkins.  Add a small dot to each pumpkin for stems.  Use the leaf tip to add leaves to the vines.  Optional: Skip the leaf tip and just make squiggles to represent the leaves with the plain tip.