21003 pumpkin cupcakes kahlua frosting Recipes

light brown sugar, lightly packed, sugar, butter, molasses, egg, canned pumpkin puree (can also use fresh ), flour, baking soda, cinnamon, nutmeg, salt, milk, cream cheese, softened, butter, softened, powdered sugar, loosely packed, cinnamon, cream cheese, room temp, maple extract, milk or 2 tbsp maple syrup, powdered sugar

all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, dried ancho chile powder, cayenne, light brown sugar , packed, sugar, unsalted butter, melted, eggs, lightly beaten, pumpkin puree

all-purpose flour, ground cinnamon, ground ginger, allspice, nutmeg, baking powder, baking soda, kosher salt, butter, softened, sugar, canned pure pumpkin puree, pure vanilla extract, eggs, cream cheese, butter, at room temperature, pure maple syrup, powdered sugar, chopped toasted pecans, for topping

flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, softened butter, granulated sugar, egg, pumpkin puree, fresh mashed or canned, milk, sugar, cream cheese, butter, softened, vanilla extract, pecan half , pumpkin shaped gum drop, candy corn

spice cake mix, miracle whip, eggs, pumpkin, cream cheese frosting

prepared gingerbread mix, prepared to packaged directions, egg (for mix ), cream cheese, canned pumpkin puree, grated nutmeg, orange , zest of (optional), vanilla extract, sugar, shaved crystallized ginger, for garnish (optional)

flour, sugar, oil, eggs, pumpkin puree, baking soda, cinnamon, nutmeg, baking powder, chopped pecans, water, salt, cream cheese, sugar, egg, chocolate chips

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

unsweetened cocoa powder, boiling water, kahlua, butter, softened, sugar , sifted, ground cinnamon

all-purpose flour, pumpkin pie spice, baking powder, baking soda, salt, granulated sugar, canola oil, eggs, canned pumpkin puree (not pie filling), maple syrup, vanilla, cream cheese, room temp, unsalted butter, room temp, salt, icing sugar (or more as needed), pumpkin pie spice (optional)

sugar, buttermilk, vegetable oil, eggs, at room temperature, canned pumpkin, salt, vanilla extract, flour, unsweetened cocoa powder, baking soda, baking powder, mascarpone cheese, pumpkin pie spice, canned pumpkin, vanilla extract, salt, powdered sugar, sweetened whipped cream, chocolate pastilles

pureed pumpkin, vegetable oil (i use canola or grapeseed), granulated sugar (i use the organic evap cane juice sort), light brown sugar (if you don tsp have, just use more of the above), soymilk (plain or vanilla), vanilla extract, unbleached flour (i have used ww pastry flour with success), ground cinnamon, ground ginger, ground nutmeg, sea salt, baking powder, baking soda

flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, ground allspice, brown sugar, granulated sugar, unsalted butter(2 sticks) melted, eggs, pumpkin puree

white whole wheat flour, baking powder, white sugar, brown sugar, ground cinnamon, ground ginger, salt, pure pumpkin puree, skim milk, vanilla, eggs (separated ), light cream cheese (softened ), powdered sugar, vanilla

spice cake mix, canned pumpkin, eggs, vegetable oil, water, cream cheese frosting

prepared gingerbread mix, prepared to package directions for cake, cream cheese, softened, canned pumpkin puree, grated nutmeg, orange , zested, vanilla extract, powdered confectioners sugar, shaved crystalized ginger, for garnish

flour, sugar, oil, eggs, pureed pumpkin, baking soda, cinnamon, nutmeg, baking powder, chopped pecans, water, salt ., creamcheese,softened, sugar, egg, semi-sweet chocolate chips ,regular or mini size

kahlua (coffee flavored liqueur), heavy cream, confectioners sugar, butter