Tuesday, October 4, 2011

Mini Pumpkin Cupcakes (Gluten Free Version)

These little guys are awesome. You cannot tell they are GF. I topped these with toffee bits. Fall sprinkles or walnuts would be good as well.
Mini Pumpkin Cupcakes (Gluten Free)
cake:
1- 15 oz. box of GF yellow cake mix
1 c. of pumpkin (not pumpkin pie filling)
4 eggs
1/4 c. sugar
1/2 of a box of instant vanilla pudding
1/4 c. oil
1/4 c. melted butter
2 t. vanilla
1 t. cinnamon
1/2 t. pumpkin pie spice
Mix everything together for 3 or 4 minutes. Scoop into mini muffin tins that have been sprayed with Pam. Bake at 350 for 10 minutes or until done in the middle. Let cool.


frosting:
8 oz. cream cheese, soft
1/2 a stick of butter (1/4 c.)
1/2 a 2 lb. bag of powdered sugar
half and half or heavy whipping cream or milk
Beat the butter, cream cheese, and powdered sugar. Add in cream a little at a time until it is the right consistancy for frosting. Spoon into a large Ziploc bag. Cut off the corner of the bag and pipe onto the cupcakes in swirl pattern (like a soft serve ice-cream).

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