Bonne Maman Halloween Cupcakes
Preheat oven to 350°F and line 2 muffin pans with paper baking cups.
In a large bowl, combine cake mix, sour cream, eggs and water. Stir with a spoon and/or whisk until well blended.
Fill muffin cups 1/2 full with batter. Using a spoon, make a slight indentation in the center of each cup; fill with a 1/2 teaspoonful of Bonne Maman Preserves.
Spoon remaining batter evenly over each filled cup; covering preserves. (Baking cups should be about 3/4 full).
Bake for 20-30 minutes or until a toothpick comes out clean. If toothpick goes through the preserves, it will not come out clean.
Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired (see recipe below). Store in the refrigerator.
To make an all-natural dye for the orange icing you will need 100% carrot juice and buttercream frosting. Dust Halloween sprinkles over the frosted cupcake for a nice finish.
Orange Buttercream Frosting
1 cup unsalted butter (2 sticks or 1/2 pound), softened
3-4 cups confectioners powdered sugar, sifted
1/4 teaspoon table salt
1 tablespoon vanilla extract
Up to 4 tablespoons milk or heavy cream
Beat butter for a few minutes with a mixer on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.
Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. Add the remaining sugar to give your frostings a stiff consistency.
To make the orange frosting, mix 3.5 tbsp of carrot juice with the buttercream frosting.
Stir until all of the icing is the same shade. You can change the shade of color by adjusting the amount of carrot juice.
Once your color is uniform, you are ready to frost the cupcakes. To frost the cupcakes use a decorating bag with a 1M tip and swirl on the icing.