Pumpkin Cupcakes
Ingredients:
1 pkg. spice cake mix
1 can Libby's 100% pure pumpkin
3 large eggs (we used egg beaters)
1/3 cup water
1/3 cup vegetable oil (we used apple sauce)
Directions:
1. Preheat oven to 350. Paper-line a muffin tin.
2. Blend cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
3. Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely. Spread cupcakes with frosting.
Cream Cheese Icing!
Ingredients:
8 ox. cream cheese, room temperature
1/2 cup butter, room temperature
3 cups icing sugar, sifted
1 tsp. pure vanilla extract
Beat butter and cream until light and fluffy. Add vanilla and sugar.
Yum! We were all smiles last night for the first taste :)
I hope you are enjoying every moment in October...it's going fast! What are your weekend plans? happy friday!
p.s. Specs & Wings is now on facebook! Check it out!
1 comment:
Homemade cream cheese icing is very easy! They have allkinds of cool icing tips at hobby lobby that help you make them look fancy like at Starbucks. Im in love with their baking isle. One day im going to be as good as Duff on Ace Of Cakes.
At Wal-Mart they have those mini bunt cake pans. Next time get one and make them just like you did with those, but when they are done cut the muffin top part off and use just two bottoms for a pumpkin shape. Then you just take the milk made caramels and flatten them out and cut them into leaves or roll into vines. Its so much fun and they turn out cute. I surprised a lot of my friends with cute mini pumpkins at home or work. it was a good time.
I have a few good recipies for pumpkin cake, I should post them.
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