Crazy Kitchen Insanity: Halloween edition


Emerson Fraley and Hadley Leftin

Pumpkin Spice Cupcakes, which was everyone’s favorite who tried it.

     Even though Maggie and Haley started this, we are taking over. What’s up, it’s me, Emerson Fraley…

     And Hadley Leftin.

     We each took three desserts and created our own prototype of what we think it should turn out like. Hadley baked the pumpkin spice cupcakes, blood drip cupcakes, and the least-voted candy bark. I baked the cobweb brownies, ghost smores dip, and again the least voted monster cookies.

     Through my baking experience, it was very hectic. The sugar glass almost burnt, we thought the pumpkin spice cupcakes were raw but they were cooked so they got overbaked a little bit, and the toppings for the candy bark didn’t stick into the chocolate.   

     My baking experience was very interesting, to say the least. I tried making gluten-free and nut-free brownies and they tasted like burnt chips. It wasn’t fun, to say the least, but everything else I made was delicious. My favorite to make was most definitely the ghost smores dip.

     All of my desserts came out good in the end.

     Same here!

     The most voted was the pumpkin spice cupcakes. If you enjoy them as much as our class, here is the recipe from the amazing Taste of Home

     For the cupcake the ingredients are:

  • 3/4 cup butter, softened, 
  • 2-1/2 cups sugar
  •  3 large eggs room temperature
  •  1 can (15 ounces) solid-pack pumpkin
  •  2-1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice 
  • 1 teaspoon baking powder 
  • 1 teaspoon ground cinnamon 
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 cup buttermilk

     The frosting consists of:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

     Yummy frosting! First, you have to preheat the oven to 350* F, mix your eggs one at a time with your butter and sugar in a stand mixer. I personally love sugar!

     Then add your pumpkin. Pumpkin is gross to me anyways, combine your dry ingredients and then add your buttermilk. 

     Fill 24 paper muffin cups 3/4ths full with your batter. Bake for 22-25 minutes and cool for 10.

     In a large mixing bowl beat your cream cheese and butter until nice and fluffy. Add powdered sugar, vanilla, and cinnamon until smooth. 

     These were SO GOOD!!!! I enjoyed them a lot. They were so delicious! I would definitely give them a 10/10!

     I don’t like pumpkins so I don’t know how they would taste. The only thing I would change is to cook them longer than the recipe said to.

     Thanks for reading the Halloween edition of Crazy Kitchen Insanity! If you try this recipe send us pictures to this email: [email protected] or [email protected] to be featured in the next edition of Crazy Kitchen Insanity.