Aren’t these so cute? The eyeball cupcakes are better with peach rings or the peach rings that are green (what are those anyway?!), you can see a picture of those by going to the Kraft website or clicking HERE. I didn’t have the gummy rings so I used Necco wafers (don’t ask me where we got those…I just found them in our cupboard) and for the veins I dipped a toothpick into my red food coloring instead of buying that gel icing and it worked pretty well! As for the spider cupcakes…well what isn’t delicious with an Oreo on it? I also got this idea from the Kraft website, this just proves that food storage fits into any recipe and ANY OCCASION! You can use black licorice for the legs if you really want but I think kids like pretzels better.
Now for the cupcake recipe. Marissa…this one’s for you! Actually I was planning on telling you all that now that the summer is over and summer squash isn’t as readily available as before that you can use pumpkin puree in stead of the summer squash puree! (It’s just that Marissa emailed me at the PERFECT time!) I hope you all have a great time with your kids in the kitchen making these fun Halloween treats.
Twinkie Surprise Cupcakes-Runner up in the Utah’s Own Down Home Cook Off
1 Box Yellow or Devil’s Food CakeMix
1 C. Pureed Pumpkin (like what you get in the can)
1/2 C. Water
2 T. Vegetable Oil
3 Regular Eggs (or 4 T. Powdered Eggs + 1/2 C. Water)
3/4 C. Sour Cream
2 C. Red Raspberry Jam
1 Container of Vanilla Frosting (optional)
1. Preheat the oven to 350 degrees. Line cupcake trays with cupcake liners.
2. In a large bowl, mix the cake mix, summer yellow squash puree, water, oil, eggs, and sour cream. Beat until smooth, 1-2 minutes.
3. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until the cups are 3/4 filled. (pictures below are to help illustrate)
4. Bake cupcakes for 18-20 minutes. Cool completely before frosting.
To watch a video of how to make these cupcakes, click HERE.
Make sure to check back on Friday…I’m going to start doing something new and you won’t want to miss it!
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
what a cool blog. i think it’s such a great way to get our generation educated about food storage.
love the cupcakes! thanks for sharing.
what a cool blog. i think it’s such a great way to get our generation educated about food storage.love the cupcakes! thanks for sharing.
Ever since you introduced the cupcake recipe I have used it SEVERAL times! The first time I made it i discovered my kids (and my husband) didn’t like the jam inside, so I just leave that part out now. I love knowing they are eating a somewhat healthier cupcake!
Ever since you introduced the cupcake recipe I have used it SEVERAL times! The first time I made it i discovered my kids (and my husband) didn’t like the jam inside, so I just leave that part out now. I love knowing they are eating a somewhat healthier cupcake!
Thank you, Thank you! Now I can make these for my husband’s birthday on Friday.
I love your blog! Each morning I check it to see what new recipes and ideas you have. Thanks for putting so much work into this.
Thank you, Thank you! Now I can make these for my husband’s birthday on Friday. I love your blog! Each morning I check it to see what new recipes and ideas you have. Thanks for putting so much work into this.
Friday? I’m excited to see what it is!
Friday? I’m excited to see what it is!
I didn’t see where is says how long to cook the cupcakes. Looks really good! Thanks for sharing.
I didn’t see where is says how long to cook the cupcakes. Looks really good! Thanks for sharing.