Remember that time I was obsessed with making 2 ingredient cake? Well, still am. The summer edition was vanilla cake and a can of diet 7 up.
The fall version is you guessed it.... PUMPKIN.
One box of spice cake mix, and one can of pumpkin.
It is that easy. And no eggs, no oil- so a lighter version.
I also picked up :
these cute fall cupcake liners,
cream cheese frosting,
and a bag of candy corn for decorations.
I also had some sprinkles kicking around the cabinets.
1. Preheat the oven to 350 degrees.
2. Combine one box of cake mix and one can of pumpkin.
Really, it is that easy.
Mix well (it will be thick) and pour into your cupcake liners.
(these liners are awesome and are stiff enough that they don't even require a muffin tin).
3. Make sure you smooth the tops of the batter- they will not "settle" like a normal cupcake, so if you leave them in this blob like form.. they will cook in this blob like form. Just take a spoon and even out the tops of the batter.
4. Bake for 18-22 minutes, or until a toothpick comes out clean.
As you can see- I did not read that tip until after and my cupcakes came out a little blob like- no big deal. Frosting hides everything.
Once these suckers cool, top them with cream cheese frosting (is there anything better?) and then decorate. I topped them with crushed gingerbread cookies, sprinkles, and candy corns.
They may look like a 5 year old decorated them, but I can promise you they tasted delicious (and were so easy!) I doubled the batch and brought them to my night class Thursday and they were a hit. Today I will take the leftovers and give them to the homeless at the park next door. Nice little Halloween treat and lets be honest...
it is very dangerous to have 15 cupcakes sitting around your apartment.