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1
Heat oven to 350F.
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2
Place paper baking cups into 18 muffin pan cups; set aside.
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3
Combine flour, baking soda and cinnamon in bowl; set aside.
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4
Combine sugar and 1/2 cup butter in bowl.
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5
Beat at medium speed until creamy.
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6
Add egg; continue beating until well mixed.
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7
Add flour mixture and applesauce; beat at low speed until well mixed.
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8
Fill each muffin pan cup 2/3 full.
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9
Bake 18-22 minutes or until toothpick inserted in center comes out clean.
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10
Cool completely.
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11
Combine brown sugar, half & half and 1/4 cup butter in 2-quart saucepan.
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12
Cook over medium heat 5-6 minutes or until mixture comes to a full boil.
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13
Cool 20 minutes; add powdered sugar and vanilla.
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14
Beat at medium speed until smooth and creamy.
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15
Cool completely.
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16
Create scarecrow faces by spreading 1 heaping tablespoon frosting over 1 cupcake; place pretzel square onto cupcake to make top of hat.
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17
Place small amount of frosting on back-side of graham cracker stick; place below pretzel to make hat band.
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18
Insert chow mein noodles into frosting around hat to resemble straw.
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19
Make face, using assorted candies, chips or decorator gels.
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20
Repeat with remaining cupcakes and decorations.
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21
Store in loosely covered container.
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22
*Substitute colored marshmallows such as toasted coconut, strawberry or chocolate.
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23
Cut off 1 end of marshmallow and press sticky end to graham cracker stick and onto frosting to adhere.
