1⅓ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup unsalted butter, softened
2 eggs
1 ½ tsp. vanilla extract
½ cup milk
Purple sprinkles, for topping (optional)
For Frosting:
4 Red Vines® Grape Twists, cut into pieces
¼ cup water
¼ cup butter, softened
2 ½ cups powdered sugar
3 tablespoons heavy cream or milk
Preheat your oven to 350˚ F and line a muffin tin with cupcake liners.
In a medium bowl, combine the flour, baking power and salt.
Beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs until well combined, then add the vanilla extract.
Turn your mixer to low. Add in half of the dry ingredients and beat until well combined.
Add the milk, followed by the rest of the dry ingredients. Stir by hand or beat on low until the ingredients are just combined.
Be careful not to over-mix or your cupcakes will come out dense instead of light and fluffy.
Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.
Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.
To make the frosting, combine the Red Vines Grape Twists and a splash of water in a skillet over low heat.
Cook until the candy is melted, adding more water to prevent it from sticking to the pan, about 10 minutes.
When done, it should be the consistency of jelly.
In a large bowl, beat the butter on low until creamy. Add in the melted Red Vines Grape Twists and some of the confectioners sugar and beat until well combined.
Add a tablespoon of milk or cream and the rest of the confectioners sugar and continue to beat. Add enough heavy cream to achieve a smooth, spreadable consistency.
Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with sprinkles.
2 teaspoons pumpkin spice mix, plus more for dusting
2 cup vanilla ice cream
⅔ cup pumpkin puree
1 tablespoon maple syrup
½ cup milk
Whipped cream
1 Red Vines Black Licorice twist, ends trimmed
For the pumpkin spice mix:
1 tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
Pinch of cloves
Pinch of allspice
Make the pumpkin spice mix by combining all of the ingredients in a small jar. Place the lid on and shake to combine.
Add the vanilla ice cream, pumpkin puree, maple syrup, 2 teaspoons of pumpkin spice mix, and milk to your blender. Blend on low until thick and smooth. Add more maple syrup for extra sweetness or more pumpkin spice mix for more pumpkin spice flavor.
Pour the milkshake into a glass. Top with whipped cream, dust with additional pumpkin spice mix, and garnish with a Red Vines Black Licorice straw.
