New Original CL Recipe!

Okay, fellow cupcakians. Hold on to your spatulas! Honorary Cupcake Lover, Beth Bliss, has created an amazing recipe that's going to knock off your baker's hat. She created this delicious, delectable delight with a character concept in mind. One that's so awesome, I'm weaving this recipe and that concept into book 2--THE TROUBLE WITH LOVE  (A Cupcake Lovers Novel). Thank you, Beth B! By the way, folks. I tasted these and thy were to die for! Enjoy!

Follows a visual journey and then the actual recipe. Behold...


submitted by Beth Bliss (New Jersey)
These cupcakes cheat in nearly every way:  made from a mix, frosted from a can . . .  The only thing honest about these cupcakes is the homemade whoopee pie cream hidden inside.
Makes 20 nicely-domed standard-size cupcakes – because I cheated and filled them ¾ full instead of 2/3. 
1 box “moist” style yellow cake mix (15.25 oz. box)
1/3 c. vegetable oil
1 c. canned pumpkin (not pumpkin pie filling)
½ c. water
3 eggs
1 tsp. cinnamon
½ tsp. allspice
½ tsp. powdered ginger
¼ tsp. cloves
¼ tsp. nutmeg
Bake at 350 for 20-24 minutes.  Done when they spring back to the touch, or when a cake tester or toothpick inserted in center comes out clean.
A little dab of these goes a long way; only about a teaspoon goes in, but the sweetness offsets the spices and pumpkin nicely.
1 cup vegetable shortening, such as Crisco (butter-flavored shortening might work, too)
1 cup powdered sugar
2 cups (one 7-oz. container) marshmallow fluff (aka marshmallow crème; often found near ice cream section of grocery store)
2 tsp. vanilla extract (not “flavoring” – only extract will do!)
Small pinch table salt
Blend in mixer until light and fluffy.   Using a paring knife or apple corer, cut out a plug from the center of each cupcake.   Using a silicone spatula, shovel filling into a pastry bag with large-opening tip, or into a ziplock baggie and snip a hole in the corner.  Pipe about a teaspoon into each cupcake.  Don’t fret if it spurts out a little.  That’s life.
1 can milk or dark chocolate frosting
1 tsp. cinnamon
¼ tsp. chili powder (more, if you want a serious kick)
Mix using hand-held or stand mixer until spices are incorporated.


Vivienne Moss said…
Oh my gosh. Those look so delish and easy to make to boot. I must try. Thanks Beth B. for the recipe!
Beth Ciotta said…
V, I got to taste samples of these. They were amazingly moist and the flavors divine. If you make, let us know what you think!
Beth Ciotta said…
Tori, yup, yup, yup. Delish!
Cynthia Valero said…
I always wondered how the filling got into the middle of the cupcake! These look SO good, B. Thanks for sharing your custom-fiction cupcakes!

Popular posts from this blog

I've Moved!

Happy Thanksgiving!

The Reality of it All