If a title like that doesn't draw you in, really, I apologize, there is nothing that I can do for you here.
Seriously. These are A*MA*ZING!
So, here's the deal....I LOVE this book: Cupcakes from the Cake Doctor.
The thing is, the reason that I love this book is because I love cake mixes. For some reason they make my life THAT much easier and that makes me happy. However, I don't like boring cupcakes, so I like to do a little of this and a little of that to make them spectacular and stuff. SO...that's what I do. Here's the funny part - I doctor the doctored recipes! HA!
So, here is what I did. On page 112 there is a recipe for Cinnamon Toast Cupcakes. In my cabinet, I had a white cake mix (it calls for yellow) and banana pudding mix (it calls for vanilla), and in the fridge I had two eggs (it calls for three). Hmmmm.....I can make it work. So....this is what I pulled from the cabinets:
I knew that with these ingredients I could make something that might taste decent, so I decided to give it a shot. Here is what I used:
24 paper cupcake liners
1 package white cake mix
1 package banana instant pudding
1 cup skim milk
1/4 whipping cream (the recipe called for 1 1/4 cups of whole milk, so I used what I had to make it work)
3/4 cups vegetable oil (I actually used oil! I hardly EVER do that, but it was worth it this time!)
2 large eggs
1/4 cup applesauce (to make up for the third egg)
1 tsp. almond extract
1 tbsp. ground cinnamon
1/2 tbsp. pumpkin pie spice (I don't know why - it smelled good, so I tossed some in there.)
1/2 Recipe of Caramel Pan Frosting from page 345 (I actually follwed this one exactly, believe it or not!)
1. Preheat your oven to 350 degrees and line your cupcake pan with the paper liners. Set aside.
2. Combine the cake mix, pudding ix, milk, oil, eggs, applesauce, spices, and extract in a mixing bowl. Blend on low for 30 seconds, scrap sides, and then blend on medium for about a minute and a half or so, until everything is mixed together really well.
3. Spoon batter into cupcake liners. I like to use an ice cream scoop to put the batter into the cupcake liners - it's a good size to get the right amount into each liner and have fairly even cupcakes.
4. Disregard all you know about sanitation and food safety and lick the spoon before putting it into the dishwasher. Holy cupcake batter goodness! (I am in no way responsible for the effects this may have have on your health or safety. Just say'n. The choice is yours.)
5. Bake at 350 for about 25 minutes. Check at 20 minutes, to be sure, but I noticed that these took just a bit longer than my usual cupcakes do. You should be able to insert a toothpick and have it come out mostly clean when they are done.
6. Remove from oven and allow to cool.
6. Prepare the frosting. (From Cupcakes from the Cake Doctor) - I only used 1/2 of this recipe
8 tablespoons butter (that's one stick)
2/3 cup firmly packed dark brown sugar
1/2 cup heavy (whipping) cream and a bit more just in case you need it
3 cups confectionery sugar - sifted (yes, you do want to sift it. I didn't. Sad story.)
1 tsp. pure vanilla extract
1. In a heavy saucepan, melt butter over medium heat. Add the brown sugar and stir with a wooden spoon until the sugar and butter melt together and get all bubbly and smell yummy. (a couple of minutes)
2. Cook, stirring for about a minute. Add the cream and stir for another minute or so until it gets thicker and shiny.
3. Remove the pan from the heat and stir in the remaining ingredients (sugar and extract) until smooth. If you need to add a bit more cream to make it spreadable, do that here. (I didn't need to.)
Okay....so, you have your cupcakes out of the oven and cooled or mostly cooled and now you have this fabulous frosting - seriously - it's amazing!
So, immediately spread the frosting onto the cupcakes. I added a garnish with a sugar free caramel topping that I had in the fridge. HA! Sugar Free! I suppose it was best not to add any more evil to these cupcakes!!! LOL!
See those little whitish lumps? Yeah, that's what happens when you DON'T sift your confectionery sugar, so I do suggest sifting. Just say'n is all.
And the last step...ENJOY!!!! These are SOOOO good!!!!!
The only thing I would do differently next time is to perhaps create a filling from another package of banana pudding. Actually, thinking about it, a nice liquor filling would be fabulous in these, too, if you wanted to make 'big kid' cupcakes. Hmmm...the possibilities!
I hope you decide to make these Bananas Foster Spice Cupcakes with Caramel Pan Frosting! (I called them that because they sort of remind me of bananas foster....just seemed to fit...)
Have you made any sweet treats lately? I'd love to see your recipes!!!