1preheat oven to 350°. Beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating until blended after each addition. Mix milk and next three ingredients in a small bowl.
2Mix flour, baking powder and salt. Add to butter mixture alternately with milk mixture, beating and ending with flour mixture. Beat at low speed until blended after each addition. Stir in orange flavoring.
3Place baking cups into two muffin pans, 12 cups each and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely.
4Insert the end of the wooden spoon or dowel into the center of each cooled cupcakes to make a hole. Fill a zip top plastic freezer bag with one recipe Halloween orange frosting. Use scissors or kitchen cheers to snipped about 1/4 inch from one corner of bag. Insert bag into the hole of 1 cup cake. Squeeze gently until filling comes to the top of the cup cake. Repeat with remaining cupcakes. Frost each cupcake with remaining Halloween orange frosting, using a piping bag and metal tip number 12 or a zip top plastic freezer bag with one corner snipped off. Top each with assorted candy, sprinkles, and the candy stick. Makes 24 cupcakes
5Halloween orange frosting:
1/2 cup butter, softened
1/4 cup whipping cream
1 teaspoon orange flavoring
1/8 teaspoons salt
one package powdered sugar, 16 ounces
3 tablespoons fresh orange juice
1 to 2 drops orange liquid food coloring
beat first four ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed for two minutes or until creamy. Add juice and food coloring. Beat at low speed until blended. Beat at high speed for two minutes or until creamy. Makes 3 cups