Flavor Express® Mini Pumpkin Treats

Pour prepared cake mix batter into 2 greased and floured mini-bundt cupcake pans (12 cupcakes).
Fill only 1/2 full. Bake at 350 degrees F. for 20 - 22 minutes or until baked through.

Remove pan from oven. Let cool 10 minutes before turning out mini-cakes. Cool on a cake rack.

Using a serrated knife, level the tops of the mini-cakes to create a flat top. Set these rounded tops
aside for another use. Inject the flattened mini-bundts with the filling of your choice (I used cool whip).

Each pumpkin is made of two mini-bundt cupcakes. Using the Flavor Express with filling in the bellows, run a
ridge or ring around the edge of the flat cut side of 6 of the cakes. (NOTE: The ridge of frosting/filling
is a line of frosting/filling close to the outside edge of the cake. Its purpose is to "dam" the frosting/filling
from running outside and onto the cake sides.) Frost these 6 cut edges. Place an unfrosted
mini-cake upside down on the frosted top, flat edges together, lining up cake ridges so they resemble the
vertical lines on a pumpkin.

Fill two flavor Express bellows with frosting which has been tinted orange. Attach the decorator
needle. Run a quick stripe from bottom to top around the sides of each "pumpkin", completely covering the
sides. Set aside.

Pinch off some marshmallow dough (enough to form stem and leaves).

Knead marshmallow dough until soft. Add green coloring to one piece, and then add
another green shade to a second piece. Knead alone and then combine to marble slightly.
Form stem, curving top slightly and flattening bottom of stem slightly to widen it and make to
stable enough to stand. Place stem in depression of pumpkin.

Cut out leaves which are 4 inches. Using a small sharp knife, make vein marks in leaves.
Shape over a corner of the rolling pin or an edge of a pan. Let dry. Meanwhile roll small
pieces to elongate into vines. Curl slightly or you may curl these around a wooden skewer to make tighter rings.
Allow to air dry.

Assemble leaves and vines on pumpkin. Using the decorator needle, pipe small stars on bottom of
pumpkin, if desired.

Variation: To make jack-o-lanterns, form eyes, nose, mouth and teeth from remaining marshmallow
dough. Place artfully on pumpkins. Eyes can be yellow with black pupils, nose and mouth,
black.

NOTE: A mini cake board under each pumpkin makes handling easier.

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MARSHMALLOW DOUGH

Use to form solid shapes, roll to make flowers, or paint for varying effects.

1 7-ounce jar marshmallow fluff creme
2 1/2 - 3 cups confectioner's sugar, sifted

In large bowl, measure sugar. Add marshmallow fluff. Mix together either using a wooden
spoon or the hand until a dough forms. Knead on a powdered sugared covered surface. Knead
until dough yields and holds together.

Wrap tightly in plastic wrap. This dough will keep well for several weeks if kept airtight.

Use food gel or paste to color as desired.

Knead dough to soften, if it becomes too hard.