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Pumpkin Pie-Filled Cupcakes


Give guests a special treat this fall: a pumpkin pie-filled cupcake with a cookie accent. Create the cookie topper using the Wilton Harvest Mini Metal Cutter Set.
Makes: Each cupcake serves 1.
Skill Level: None

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Step 1

One day in advance, make cookies. Prepare cookie dough and roll out 1/8 in. thick. Cut cookies using pumpkin cutter from set. Bake and cool completely.

Step 2

Prepare royal icing. Tint portions orange and green. Use tip 3 and full-strength orange icing to outline pumpkin. Use tip 3 and thinned orange icing to fill-in pumpkin. Let set. Use tip 6 and full-strength green icing to fill-in stem. Let set.

Step 3

Bake mini pumpkin pies in mini muffin pan following recipe directions. Cool completely.

Step 4

Fill standard cupcake baking cup 1/4 full with cupcake batter. Place cooled mini pumpkin pie in center of cupcake batter. Cover pie with cupcake batter, filling cavity 3/4 in. full. Bake and cool completely.

Step 5

Prepare whipped icing mix following package directions. Use tip 1M, disposable decorating bag and whipped icing to pipe swirl on top of cupcake. Cover with sprinkles.

Step 6

Position pumpkin cookies on top of cupcakes.

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Here is another quick way to decorate your cupcakes or cakes. It just takes minutes to pipe a fancy iced swirl and add colorful sprinkles. Learn how to make a 1M swirl, as well as, a swirl using tips 2A and 2D.

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Pumpkin Pie-Filled Cupcakes is rated 4.0 out of 5 by 3.
Rated 2 out of 5 by from If I bake mini muffins, then place cooled mini muffins in with uncooked cupcakes wont they be hard/over cooked??
Date published: 2013-09-12
Rated 5 out of 5 by from I made these fall of 2012. They were a big hit for the person I made them for! I used Wilton's stabilized whipped cream icing. The 1M tip makes the perfect swirl for the tops of these, and the minim pumpkin pies were very easy to make. I opted to not at the pumpkin cookies on top and just went with the sprinkles, which still made for a very lovely treat!
Date published: 2013-03-05
Rated 5 out of 5 by from A single batch makes 24 cupcakes and about 3 dozen mini pumpkin pies. I made white chocolate vanilla cupcakes to go with the pumpkin pies. They were amazing! The decorations were very easy to do. The hardest part about this was getting the pumpkin pies out without breaking them. I decided not to use the pie crust as it seemed too much of a contrast with the textures of the cupcake and pie. All in all, this was a wonderful, and very fun recipe to make. Everyone devoured these and said they looked very professional. I didn't end up using the #6 tip. No stores locally carry them except in the 50 tip pack which I was not about to buy for one tip! I ended up using the #5 which worked just fine for the job. The whipped icing was the perfect level of sweetness with the cake recipe. I will definitely be keeping this one around for the future!
Date published: 2012-10-21
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