Today is a recipe we can all be thankful for.. a little bit Martha Stewart..a little bit Sandra Lee. This recipe makes for a fabulous little mini bite of a autumnal flavors that can be whipped together with items you're sure to have stocked in your pantry. And the baking part is so easy, you'll have time to whip together a gorgeous presentation so that your host and hostesses will be floored by not only your culinary skills, but also your craftiness.
Mini Pumpkin Cupcakes with Butterscotch chips, Cream Cheese Frosting and Toffee Bits
These can easily be made into a full size cupcakes. However, Kim and I were recently in a fabulous cupcake shop when one of the patrons turned to us and commented, mini cupcakes are just divine..all of my girlfriends will eat a mini cupcake but none of them would ever eat a whole cupcake. She clearly underestimated our eating power, but the wise woman had a point..And the best part of this cupcake is getting so many flavors in one little bite. And then you won't feel so bad going back for seconds!
1 Box Pillsbury Pumpkin Bread Mix
1/2 cup Butterscotch Chips
1 jar Cream Cheese Frosting
1 Bag Heath Toffee Bits
-Prepare pumpkin bread according to directions. Stir in butterscotch chips. Prepare mini muffin tins (I prefer to use liners), and drop in prepared mix. Bake according to package.
-Once cupcakes have cooled, frost. I use a ziplock bag filled with frosting, and snip off the corner to get some fancy frosting going (this is where the Martha Stewart comes in). I'm a rebel like that.
-Place all cupcakes on desired serving platter. Here's my suggestion if you're traveling or donating baked goods. I buy in bulk those faux crystal platters at the dollar store. I call them my "fancy crystal platters";) They are lightweight, non breakable, and very transportable. And if you forget them at a party, all the better.
-BONUS POINTS: Should you have some caramel sauce..the kind that comes in the squirt bottle..drizzle over the cupcakes in a zig zag pattern (I did not have any for photos. I had a bottle of caramel. Then I was left with an empty bottle of caramel and one very, very sticky child. Sigh.).
-Gently drop Toffee bits over (caramel drizzled) frosted cupcakes. You may have to lightly press the toffee in. Let the toffee spill over, it's fine. You too, my friend...a rebel.
-Last but not least, if you are traveling, it's fine to wrap up your mouth watering dessert in Saran wrap. But if you want to go all Martha Stewart, and who doesn't, I keep gift basket cellophane wrap on hand. Like rolls and rolls of it. You can purchase it at Michaels, AC Moore, Walmart, and it looks like this:
My thought is you've worked so hard (wink, wink. You're secret is safe with me. I mean everyone reading this) why wrap it up in a piece of plastic? Go big or go home. Wrap that baby up and then secure it with your biggest, boldest ribbon you have (have I mentioned my addiction to satin ribbon? Grosgrain. Wired. It's bad.). Tie that ribbon on and voila:
And don't forget..to kiss the cook.
