1 box spice cake mix Water, eggs and oil according to cake box instructions 8 cups powdered sugar 1/2 cup water 1/2 cup corn syrup 1 teaspoon pumpkin spice
PREPARATION
Heat oven to 375°F. Lightly grease 50 mini muffin cups. (you can make in 2 batches if you only have one pan)
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Divide batter evenly among muffin cups (about half full).
Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes.
Place cooling rack on cookie sheet or waxed paper to catch glaze drips.
In 3-quart saucepan, mix all glaze ingredients. Heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat.
Dip a cake into glaze and remove gently with a fork, place top side is down on cooling rack. Top with sprinkles immediately. Repeat till all cakes are coated. Let stand until glaze is set, about 15 minutes.
