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Spiced Cocoa Cupcakes w/ Chocolate Frosting & Cinnamon Butterscotch Drizzle Recipe

Oct 262012

Chocolate Spiced Cupcake w/ Chocolate Cool Whip Frosting & Cinnamon Butterscotch Drizzle #CoolWhipFrosting

Fall is here and I can not wait to start baking, so I started this week! I wanted to start baking season with cupcakes to celebrate the kids great report cards. Also, I wanted to fix my Fall cravings. A few weeks ago in Walmart I saw the new Cool Whip Frosting and I was definitely intrigued. I usually make my own frosting however, when I’m in a pinch I’ll use canned frosting so I thought a frozen frosting may bring a fresh taste to my cupcakes!

I wanted to make a spiced cupcake and I decided to purchase the chocolate Cool Whip Frosting to go along with my spiced cupcakes.

Recipe: Cocoa Spiced Cupcakes w/ Chocolate Cool Whip Frosting & Cinnamon Butterscotch Drizzle

Spiced Cocoa Cupcakes Recipe

Cocoa Spiced Cupcake Recipe w/ #CoolWhipFrosting

Ingredients:

1/2 cup of softened butter/margarine
1 3/4 cup of of granulated sugar
1/4 cup of brown sugar
1 tsp of vanilla
1 egg
1 individual sized applesauce, cinnamon
2 teaspoons of pumpkin pie spice *see mix below
1/4 cup of unsweetened cocoa
2 cups of flour
1/2 tsp of baking soda
1.5 tsp of baking powder
1/4 tsp of salt

Directions:

Preheat oven to 365 degrees.
Cream together butter, sugars, applesauce, vanilla and egg until well blended.
Mix together dry ingredients (flour, salt, cocoa, baking soda and baking powder).
Pour the creamed ingredients into the dry mix, then mix well.
Pour the mix into baking cups and cook in oven for 25 minutes.

When they are cooking and cooling, cook the butterscotch topping.

Cinnamon Butterscotch Syrup Recipe Made with Butterscotch Chips

Cinnamon Butterscotch Syrup Topping Recipe

Ingredients:

2/3 cup of butter scotch chips
1/4 cup of cinnamon baking chips
1 can of sweetened condensed milk
1/3 cup of butter (unsalted)

Directions :

This needs extra attention so be careful to not scorch this sauce.

on medium heat, cut in butter and condensed milk.

Carefully continue to stir until butter is melted. Slowly add in baking chips and continue to stir until well mixed. It may take around 7 minutes, remember to continuously stir to avoid scorching. The syrup will be done when it is a golden color and all of the chips are melted.

Pumpkin Pie Spice Recipe

This is extremely easy to make and if you buy bulk sized cinnamon, it will save you money!

Ingredients:

4 tablespoons of cinnamon
1 teaspoon of ginger
2 teaspoons of nutmeg
1.5 teaspoons of cloves

Mix these spices together and keep in a spice jar.

Top the cupcakes with the Cool Whip Frosting and drizzle the Butterscotch syrup on top. If you let the syrup harden in the fridge, just scoop some into a bowl and warm it up to have a runny consistency again.

So how did they taste? The cupcakes actually tasted like cookies and with the Cool Whip frosting on top, it was a perfect blend of yummyness! The Cool Whip frosting really tasted creamy which I loved.

Chocolate Spiced Cupcake w/ Chocolate Cool Whip Frosting & Cinnamon Butterscotch Drizzle #CoolWhipFrosting

Want to see more Cool Whip Frosting creations/ Check out the Kraft Cool Whip Frosting Pinterest Board http://pinterest.com/cbsocially/kraft-cool-whip-frosting/

See more of my shopping adventures here: https://plus.google.com/photos/115520848880526546694/albums/5803491931010583073

I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip. #CoolWhipFrosting #CBias #SocialFabric

How to Freeze & How to Can Fresh Pumpkin

From Scratch, Holiday, Recipes 1 Response »

Nov 142011

One of my favorite things about Thanksgiving has to be anything, Pumpkin! I like many used to use canned pumpkin but my ways have changed over the past couple years when I found out how to freeze and can pumpkin! You can too, I promise it’s easy however it is a little time consuming. I’m going to share how to make fresh pumpkin puree.

What you should know:

It has been advised that you should not can pumpkin, even with a sugar substance because of the low amount of acid in pumpkins is unable to fight off bacteria. So be sure to freeze your pureed pumpkin. You can use a freezer ziploc bag, airtight container and/or food sealer/saver bags.
Use cooking pumpkins, these are called Pie Pumpkins. They are smaller in size compared to “Halloween” pumpkins. I found them for only $1.50 at Fry’s Food Stores, which was the best price I have found all season. I found that each pumpkin gives about 2.5 – 3 cups of puree, so purchase based on what recipes you will be doing this season.
Have a sharp, long and serrated knife. These pumpkins are tough, be sure you have a reliable knife to help things go smoothly.
Line your cookie sheets with foil, this makes clean up super easy.

First:

Cut the tops of your pumpkins off. This isn’t totally necessary but makes cutting lengthwise easier.
Cut the pumpkin in half, length wise along a seam.
Gut the pumpkins. Save the seeds and make roasted seeds!
Place the pumpkins on baking sheets and cook them at 355 degrees for about 55 minutes (it doesn’t seem to matter if it’s face up or down).
Remove the pumpkins after 55 minutes, let cool for about 10-15 minutes (you may notice a little bit of browning, no worries you can peel that off when you peel them) .
Peel the skin off of your pumpkins, this should be easy to do when they are still warm. If you have a hard time, take a spoon and run it between the pumpkin and skin to remove the peel, then discard the peel.
Chop up the nakey pumpkins to fit in a food processor, process for about a minute until it looks like baby food.
After the pumpkin is pureed, place in bags or containers. I separated all of mine and did approximate measurements, so I wouldn’t have to use it all at once.
Freeze to use throughout not only Thanksgiving but Christmas too!