The Great Pumpkin Cakes

The Great Pumpkin Cakes
1 pkg. (18-1/4 oz.) yellow cake mix or cake mix of your choice
2 can (16 oz. each) vanilla frosting, divided
1 to 1-1/2 tsp. orange paste food coloring
12 green gumdrops
1/2 tsp. green paste food coloring
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Prepare cupcakes according to package directions. Fill 24 greased muffin cups two thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.

For stems, place one gumdrop on top of each pumpkin.

Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of green frosting. Pipe curly vines from pumpkin stems. Using remaining green frosting and a #352 leaf tip, pipe leaves randomly along the vines.