Last week I had to make a dessert for a large dinner I was helping with. I had to decide what to make that would make 48 servings. I asked my friend what she thought I should make and she suggested Pumpkin Spice Cupcakes. What a great idea! My husband hates pumpkin so it would be a perfect time to make them.
I happened to find this recipe from Betty Crocker. And they looked delicious!
Prep Time: 40 mins
Total Time: 1 hr 35 min
Servings: 24
(I doubled the recipe.)
Here's what you need:
1/2 c. finely chopped pecans
3 Tbsp. sugar
1 box yellow cake mix
1 c. canned pumpkin
1/2 c. water
1/3 c. vegetable oil
4 eggs
1 1/2 tsp. pumpkin pie spice
1 container cream cheese frosting (or you can make it homemade)
Steps:
- 1) Heat oven to 350°F (325°F for dark or nonstick pan).
- 2) In heavy nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss. (This step took me way longer than 8 minutes. I finally turned up the heat to medium or even medium/high until the sugar finally started melting, then turned it back down.)
- 3)In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
5) Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.
All done! They were as delicious as they looked! (Sorry, the only pic I took was with my phone.)
Note to self: Before attempting to make 4 dozen cupcakes, make sure you have more than one cupcake pan. It will save you time if you ever decide to do it again.
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