Fall Cupcake Recipes

Fall is a great time to make things like homemade soups, homemade breads and cupcakes.
Each year around early October, bakeries across the country start getting prepared for their fall bakery treats. This includes warm and sweet cupcakes that go well with hot tea and hot chocolate.
One cupcake flavor combination that is very popular during the fall is caramel and pumpkin spice. When you bake these cupcakes the whole house smells just like a New York bakery. There is nothing that smells better than the scent of caramel melting on the stove and pumpkin spice baking in the oven.

To make this cupcake, you will need a box of pumpkin spice cake mix and all the required additional ingredients. These usually include a cup of water, a teaspoon of oil and two eggs. if you want some extra flavor, add in a little nutmeg and a dash of cinnamon. Spoon the cupcake mixture into a cupcake pan, and then place the pan in a three hundred and fifty degree oven for twelve minutes. While the cupcakes are baking start making the hot caramel frosting. This recipe starts with a can of butter cream frosting and eight pieces of caramel candy. Melt the caramels in a small sauce pan over a very low heat. In the meantime, place the frosting in the microwave for about two minutes. Once the caramels have fully melted, blend the melted mixture with butter cream frosting. These two flavors blended together very well and smell absolutely delicious.

Once the cupcakes have finished baking take them out of the oven and let them cool for five minutes. Afterward frost each one with the butter cream and caramel icing. These cupcakes will taste great on cool fall day with a glass of hot spice tea or a big mug of hot chocolate.

Another popular cupcake flavor combination for the fall season is chocolate and peanut butter. These two flavors have been used together in just about every type of dessert including pies, candy bars, and cupcakes. Another good thing about this recipe is that it is very simple. All you need is a box of chocolate cake mix, chocolate frosting and some crunchy peanut butter. Make the cake mix according to the directions and pour the mixture in a cupcake pan. Then blend the chocolate frosting with three tablespoons of the crunchy peanut butter. Bake the cupcakes in a three hundred and fifty degree oven for twelve minutes. After you frost the cupcakes let them sit in the refrigerator for half an hour. These cupcakes go well with French vanilla or chocolate flavored ice cream.

All the cupcakes listed above can also be stored safely in the refrigerator for several weeks.

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