These cupcakes are inspired in real pumpkins growing in top soil (dark chocolate frosting) and wrapped individually to eat them at the moment or to take home. I made these cupcakes to surprise Mara at her last JV Volleyball game, so she could share them with her teammates. However; since they look so seasonal, you can make them this week to serve at home or you could bring them to a Thanksgiving dinner that you were invited. Approximate Prep and Cooking Time: 20 minutes Approximate Cost: $11.14 or .53 cents per cup cake Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 21 Ingredients Cupcakes ($4.56) Trader Joe’s pumpkin muffin mix (or any other cake mix) ($2.99) 2 eggs (.32) 1 cup water ½ cup Peanut oil ($1.25) Frosting ($6.58) Pumpkin candies ($1.00) 2/3 cups Hershey’s Cocoa ($1.80) 1/3 cup Evaporated milk (.33) 3 cups Powdered sugar ($1.25) 1 stick of unsalted butter – melted ($1.25) 1 tbsp. Pure Vanilla (.95) Directions
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |