All my stepdad could talk about for a Thanksgiving dessert this year was butternut cake. He remembered eating it years ago, so here's to him. Hope these rich cupcakes live up to his expectations.
Ingredients:
4 eggs
1 cup vegetable or canola oil
2 cups all-purpose flour
2 cups sugar
1 cup milk
1 teaspoon vanilla butternut flavoring
1. Preheat oven to 350 degrees Fahrenheit.
2. With an electric mixer, beat eggs and oil together. Once well combined, beat in all other ingredients on medium speed for 2 minutes.
3. Fill cupcake liners 2/3 full with the batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
4. Cool completely and then frost with the following Cream Cheese Butternut Frosting:
Ingredients:
1 (8 ounce) package cream cheese, softened
1 stick (1/2 cup) butter, softened
2 teaspoons vanilla butternut flavoring
4 1/2 cups confectioners sugar
1 cup pecans, chopped
1. With an electric mixer, beat cream cheese and butter until smooth.
2. Add in butternut flavoring and confectioners sugar, 1 cup at a time. Beat until smooth; add more confectioners sugar if frosting is too thin. Stir in pecans and frost cooled cupcakes.
3. Refrigerate frosted cupcakes until 20 minutes prior to serving. Enjoy!
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