Candy Corn Cupcakes
2/3 cup butter
1 ¾ cups sugar
1 ½ teaspoons vanilla
3 cups flour, sifted
2 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
Cream butter. Add sugar gradually, creaming till light. Add eggs and vanilla and beat till fluffy. Sift dry ingredients together; add to creamed mixture alternately with milk, beating after each addition. Beat 1 minute.
Adapted from Yellow Cake Deluxe
Make another batch of Yellow Cake Deluxe, but sub ¾ cup of sugar for ¾ cup of brown sugar (I used light, as that’s what I had on hand, but dark would probably taste better) and add 1 package of butterscotch pudding mix. Adjust flour if needbe for added moisture of brown sugar and the pudding mix.
Pumpkin Spice Cake
adapted from Better Homes and Gardens – Pies and Cakes, 1966
½ cup butter
1 1/3 cups sugar
1 cup canned pumpkin
2/3 cup buttermilk or sour milk
1 ¾ cups flour, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
¼ teaspoon pumpkin pie spice
Cream butter. Add sugar gradually, creaming till light. Add eggs, one at a time, beating well after each. Combine pumpkin and buttermilk. Sift dry ingredients together; add to creamed mixture alternately with pumpkin mixture, beating after each addition.
In buttered molds or lined cupcake pans, spoon in a small amount of pumpkin batter, followed by the butterscotch batter and topping off with the yellow cake batter. With all three layers, it should be only ¾ full, so adjust layers according to the mold you’re filling. I used about a tablespoon for each layer of an average cupcake pan’s cup. Bake at 350 degrees for about 17 minutes (set timer for 10 minutes and check until done by crumb test, bounceback test or any other method you want. just don’t throw them at the cabinets, waiting for them to stick. that doesn’t work. trust me.).
This makes a LOT of batter. I suffered through the mind-numbingly frustrating layering process for three pans of cupcakes for creativity’s sake, and poured the rest – still in the same layers! - in two 9x9 buttered & floured pans. I didn’t adjust the baking time, or the temperature – and maybe I filled the pans up too high (it was nearing midnight at this point) – so my cakes turned out hard around the edges, as the middle took very long to set. However, I’ll probably try this again with a cake pan instead of cupcakes because it's a great deal easier and I think the layering would look awesome in a layer cake. A layered layered cake. That’s just… too ridiculous. It MUST be done.
As for the taste, the pumpkin stands out, naturally, from all the spices, followed closely by the vanilla-y yellow cake. The butterscotch’s flavor was rather mild, but I think if I had used dark brown sugar it might have been more prominent. Maybe a splash of bourbon would have added some depth, too. At the very least, a glass of bourbon would have certainly helped keep the layering process fun. For what it's worth, everyone who tried these - from close friends & family to high-maintenance co-workers - loved them.
Pairs Well With
Candy Corn Cupcakes by http://aral-traven.livejournal.com
from Better Homes and Gardens – Pies and Cakes, 1966