Saturday, October 31, 2009

¿Que pasa, calabaza?





Malanga Baby had a great day at the neighborhood Halloween parade with many of her friends. To make the day extra sweet, I baked some pumpkin cupcakes with this recipe by Kate Merker from Real Simple magazine.


Ingredients
1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

Directions
- Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

- Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.

- Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

1 comment:

  1. What an adorable butterfly! Did she love the cupcakes?

    ReplyDelete