Did you have a nice weekend? We sure did…and it’s not quite over yet, because it’s a long weekend for us due to a religious holiday that happens to fall tomorrow. Schools are closed and courts are closed, which means a bit of extra time here at home. For me, that means whipping up some great fall recipes that I haven’t had a chance to try yet due to the sheer lack of time – like these absolutely amazing Caramel Spice Cupcakes with Vanilla Frosting!If you’ve followed my blog for any length of time, you know that I love quick and easy recipes. Recipes that are completed with minimal ingredients in minutes. Cake mix recipes. Recipes with multiple shortcuts. Let me clarify now, that this isn’t this type of recipe. It does require more ingredients and a bit more time than usual, which is why I don’t consider this a last minute, easy recipe, but I’d definitely recommend trying this over a long weekend. The extra time and ingredients are definitely worth it! These Caramel Spice Cupcakes with Vanilla Frosting are a can’t miss!
3/4 cup shortening
1 1/3 cup packed brown sugar
1 cup white sugar
3 eggs, room temperature
2 tsp vanilla
1 1/2 cup buttermilk
3 cup flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
3/4 tsp ground nutmeg
3/4 tsp ground cloves
1/2 tsp ground allspice
Step 1 – Preheat oven to 350 degrees. Line cupcake tin with paper liners.
Step 2 – Cream the shortening, brown sugar, white sugar until light and fluffy. Add 1 egg at a time, beating after each addition. Stir in the vanilla.
Step 3 – Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice in a separate bowl. Set aside.
Step 4 – Begin adding the flour mixture and alternate with the buttermilk blend until incorporated. Fill the lined cupcake tins until three-fourths filled.
Step 5 – Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Allow to cool in the cupcake pan for 10 minutes. Remove from cupcake pan and place each cupcake on a wire rack to cool completely.
Vanilla Frosting Ingredients:
1 cup soft unsalted butter
4 cups powder sugar
4 Tbsp heavy whipping cream
Step 1 – Cream the butter and powder sugar until it looks light and creamy. If it doesn’t cream add several drops of the heavy whipping cream until you get the right consistency.
Tip: Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then add more powder sugar 1/2 C at a time. Mix well.
Step 2 – If ready scoop the frosting into a pastry bag with a large tip.
Step 3 – Twist the open end of the pastry bag to push the frosting to the tip. Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
While I love all things fall, my husband is a bit of a traditionalist. When I made the Apple Cider Muffins last weekend, he agreed they were good, but wanted to know if I would be making something chocolate for him. Of course, I hadn’t planned on it, but I had a few cake mixes in the pantry so I grabbed one of those to make him chocolate cupcakes. As I opened the box, I saw a recipe for these molten lava cupcakes on the back. Naturally, I had to try it.
You will need: (makes approx. 24 cupcakes)
3/4 cup regular whipping cream
1 1/2 cups semi-sweet chocolate chips
1 box of devil’s food cake mix
1 box (4 serving size) chocolate fudge instant pudding and pie filling mix
1 1/4 cups water
1/2 cup vegetable oil
1 container chocolate frosting
Step 1 – In a medium saucepan, heat whipping cream over medium-high heat until hot (but not boiling). Stir in chocolate chips until melted and mixture is smooth. Mine had a lot of air bubbles, but was smooth when stirred. Remove from heat and refrigerate for 1 hour, stirring every 15-20 minutes.
Step 2 – Heat oven to 350 degrees. Grease and flour muffin pans. I forgot to flour, but it still worked out.
Step 3 – In a large bowl beat cake mix, pudding mix, water, oil, and eggs with an electric mixer on low-speed for 30 seconds, then on medium-speed for 2 minutes. And yes, I know my trusty dusty mixer is a million years old, but it works great. I just can’t justify getting a new one right now because it still works so well. I know I have had it since college…at least.
Step 4 – Put 1/4 cup batter into each muffin cup.
Step 5 – Remove chocolate mixture from the fridge. Spoon 1 tablespoon cold chocolate mixture on top of batter in the center of each muffin cup. I don’t recommend removing the chocolate mixture from the fridge until this step. I took mine out of the fridge after an hour and it warmed up while I was doing steps 2-4. I ended up having to put it back in the fridge and chill it all over again.
Step 6 – Bake for 20-23 minutes.
Step 7 – Remove from oven and allow to cool for 1 minute before removing from pan. I ran a knife around each of the muffin cups to loosen the cupcakes before taking them out of the pan. Once removed from pan place cupcakes on parchment paper. Allow 10 minutes to cool.
Step 8 – Frost cupcakes and dust with powdered sugar. Serve warm (and preferably with ice cream!).
I’ll admit – I thought I was in over my head on this one, but I was wooed by the fact that it had very few ingredients and the instructions were pretty basic. Despite being a little nervous, they turned out perfectly. The hardest part was waiting for the chocolate to chill in the refrigerator for an hour, but that is only because I’m impatient. Honestly, they are probably the best thing that I have ever baked!
Recipe from Betty Crocker
A culinary mastermind I am not. I wish I could be one of those moms that makes every meal, or even just a majority of our meals, from scratch. If only I had the time.
When I saw Michelle at I Heart Publix post this super easy Chicken Tortilla Soup recipe from Passionate Penny Pincher earlier this week, I thought, “Hey, even I can do that!”. Unfortunately, it would have to wait until the weekend. So here it is, my weekend project:
If only I had taken a picture of the finished product. It was delicious, easy to make, and I have plenty left over for lunch tomorrow. Plus, my house now has the heavenly aroma of chicken tortilla soup. Definite bonus.
But what about desert? Michelle at I Heart Publix came through for me again when she posted this recipe for pumpkin cupcakes earlier today. So yummy.
I now leave you with 3 reasons why cupcakes are the perfect food:
- Completely portable with very little mess;
- Perfect icing to cake ratio; and
- Because they are small, you can eat at least 2 and not feel guilty.