Are you getting tired of my “its Fall!” posts yet? I hope not, because here is another one! And I can guarantee this won’t be my last.
Last week I was cooking dinner when my daughter spotted the pictures of cupcakes on the bag of flour. For the next week she asked me every day if we could make cupcakes. Finally, Saturday I gave in. I didn’t feel like going to the store though (I cannot stand the supermarket on the weekends!) so I decided to “make do” with what we had in the house.
The end result was pretty darned good, if I do say so myself. And if you don’t want to hear me say it, just go check with the neighbors, my future sis-in-law, or my parents. I made the cupcakes out of a box mix (gasp!) with some extras thrown in and the icing was based on the icing used at my daughter’s third birthday party, but infused with Godiva Caramel Pecan Bark coffee I received as part of the Foodbuzz Tastemaker’s program. I hope this coffee will be available in my own because I would cry if I couldn’t make these cupcakes again!
1 pkg. yellow cake mix
3/4 cup sugar
1/4 cup pecans, chopped
1/2 cup vegetable oil
1 cup pure pumpkin puree’
1 tsp cinnamon
1/4 cup Godiva Caramel Pecan Bark coffee, brewed
2 sticks butter, room temperature
6 cups powdered sugar
2 tbsp milk
3 tbsp brewed Godiva Caramel Pecan Bark Coffee
2 tsp vanilla extract
1/4 tsp almond extract
pinch of salt
1 tsp meringue powder (optional)
Mix all cupcake ingredients together and fill muffin cups 3/4 of the way full. Bake according to package directions, until a toothpick inserted in a cupcake comes out clean. Set aside on a cooling rack to cool completely before icing.
Place all ingredients in the bowl of a stand mixer (with paddle attachment – scraper if you have it) and mix on low until just mixed. Increase the speed and mix 3-4 minutes or until light and fluffy. Ice as desired.