Here is how I solved my dilemmas...
Lack of oil: This was a box cake mix and I knew I could use applesauce as a substitute but I didn't have applesauce (nor do they sell it here), so I decided to quickly make my own with the two apples on my counter. Oh, and did I mention that I also don't have a food processor anymore so I had to just dump the cooked apples into the mix and hope that my mixer would do the trick...it did!
Lack of pumpkin puree: I was determined to make pumpkin butter cream frosting...in a country that doesn't carry pumpkin puree. Luckily, I had just bought a couple of pumpkins and decided to use one of them to make my own. Here is the recipe I used. Again, the electric mixer was fine, but it would have been much better with a food processor.
Cream everywhere: yeah...this is sort of self-explanatory, but lets just say that I still have stains on my walls above my cabinets.
After baking the cupcakes (which were super, super moist by the way), I made the butter cream frosting. My Grandma Bevo makes the BEST buttercream frosting...ever. I have tried on several occasions to recreate her genius with absolutely no luck. Today, I finally succeeded (ok, maybe just close enough to be edible)!!! Wahoo!! Here is the pumpkin frosting recipe I used.
Cream butter, pumpkin and spices. Slowly add sugar until the buttercream is no longer seperated by the pumpkin. Use or keep chilled for up to 2 weeks.
Mine was not as orange as the picture showed, but I think it would be prettier (and taste more pumpkin-y) with actual canned puree. Sometimes, homemade is just not better.
Anyway, here is the finished product...Oh, and Brady said these were the best cupcakes he's ever had!! Seriously, nothing I cook is the best he's ever had so this was a big deal...
|They taste better than they look...black licorice for the legs (they don't really have red here) and M&Ms for the eyes.|
|Parker helped me put on the eyes and sprinkles...he did such a good job!!!|