Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These applesauce cupcakes are too cute to scare away any crows, but they are fun to decorate and delicious to eat.
Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups; set aside.
Combine flour, baking soda and cinnamon in bowl; set aside.
Combine sugar and 1/2 cup butter in bowl. Beat at medium speed until creamy. Add egg; continue beating until well mixed. Add flour mixture and applesauce; beat at low speed until well mixed.
Fill each muffin pan cup 2/3 full. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine brown sugar, half & half and 1/4 cup butter in 2-quart saucepan. Cook over medium heat 5-6 minutes or until mixture comes to a full boil. Cool 20 minutes; add powdered sugar and vanilla. Beat at medium speed until smooth and creamy. Cool completely.
Create scarecrow faces by spreading 1 heaping tablespoon frosting over 1 cupcake; place pretzel square onto cupcake to make top of hat. Place small amount of frosting on back-side of graham cracker stick; place below pretzel to make hat band. Insert chow mein noodles into frosting around hat to resemble straw. Make face using assorted candies, chips or decorator gels. Repeat with remaining cupcakes and decorations.
Store in loosely covered container.
*Substitute colored marshmallows such as toasted coconut, strawberry or chocolate. Cut off 1 end of marshmallow and press sticky end to graham cracker stick and onto frosting to adhere.
Dietary Fiber: 1g
This is a great fun way to dress up holiday cup cakes. Great fall theme they will be a hit at my daughters fall party tomorrow at school. They were fun and easy to make.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1650
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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