Sunday, October 17, 2010

Double Whammy!

One of the best things about Fall are all of the great seasonal flavors and nothing tops my list like PUMPKIN! A co-worker of mine made delicious pumpkin spice cupcakes recently, and I just had to try them. And what better time than now? My friend Lauren wanted to surprise her sister and treat her to 4 dozen of my scrumptious cakes for her house warming party and these were perfect for the job.

Since 48 cupcakes is quite a bit, I wanted to mix up the flavors so I made
2 dozen pumpkin spice with cream cheese frosting and 2 dozen orange infused chocolate cakes with orange zest frosting. They were heavenly!

Pumpkin Spice Cupcake Recipe:
1 box spice cake mix
eggs, water, oil as directed
15 oz can of pumpkin puree

1) Preheat oven to 350 degrees.
2) Prepare spice batter as directed on box. Mix well then add in 3/4 of the can pf pumpkin puree. Continue mixing until puree has combined.
3) Fill cupcake liners 3/4 full. These cakes don't rise very much, so don't underfill. Bake for 18 to 22 minutes.
4) Top with cream cheese frosting.

Orange Infused Chocolate Cupcake Recipe:
1 box devil's food cake
eggs, 1/2 cup water and oil, as directed on box
3/4 cup orange juice

1) Preheat oven to 350 degrees.
2) Add egg, oil and 1/2 cup of water to cake mix. Blend until combined then add 3/4 cup of orange juice, mixing until combined. (Most devil's food mixes require 1 1/4 cup of water. The orange juice substitutes part of that, then the water fills in the remaining. If you really love orange flavoring, substitute for all water.)
3) Fill liners and bake for 18 to 22 minutes.

Orange Zest Frosting Recipe:2 to 3 tbsp of orange zest
3 tbsp butter, at room temp
1/4 cup milk
2 cups powdered sugar
1/2 tsp vanilla extract

1) Cream together butter and orange zest.
2) Beat in milk, sugar and vanilla. If needed, add more sugar to thicken.
3) Frost cupcakes and serve.

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