Wednesday, October 15, 2008

Pumpkin Cupcakes

3 Cups flour
1 T. Pumpkin Pie spice
2 1/2 t. baking soda
1 1/2 C. sugar
3/4 C. vegetable oil
1/2 C. buttermilk (if none on hand, add 1/2 t. of vinegar or lemon juice to 1/2 cup of milk)
1 1/4 C. of pumpkin puree (or 15 oz can of pumpkin)
4 eggs

Frosting:
8 oz cream cheese softened
3/4 C. butter softened
2 C. powdered sugar
1 t. vanilla
2 T. milk, maybe more if needed
orange food coloring, red and yellow if no orange on hand!
orange decorating sugar (optional)
pretzel sticks

Mix first 8 ingredients together in order given, and pour into cupcake tin. Bake, cool and add frosting and decorating sugar and pretzel stick.

*For a table-piece, use 9 inch circular pan and also use mini-muffin tins to make bigger and smaller pumpkins.

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2 comments:

Annika said...

Looks yummy!
Annika

titus2woman said...

I clicked over from the QF Digest, and WOW what an encouragement! I LOVE YER BLOG! (((((HUGS))))) sandi

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