It’s finally September, y’all! We have made it through the first month of school and the most wonderful season of all time has arrived. For everyone, fall means the same things, pumpkin patches, caramel apples, colorful leaves, and of course football! But the really the best part of any season is the delicious food it has to offer! All of you can start the season right with some fall favorites that will make your mouth water and might, dare I say it, beat grandma’s recipes!
Caramel Apple Cupcakes
• 1 box Duncan Hines caramel cake mix
• 4 eggs
• 1/2 cup apple juice concentrate
• 1/2 cup milk(2% or higher fat)
• 1/3 cup butter, softened
• 1/3 cup shortening
• 11/3 cup butter,softened
• 4 1/2 cup powdered sugar
• 1 teaspoon apple juice concentrate
• 2/3 caramel sauce
• 1/4 teaspoon salt
• Apple slices(optional for topping)
• Heat oven to 350 degrees
• In the bowl of a stand mixer, combine the cake mix, eggs, apple juice concentrate, milk, and butter. Beat until well combined, about 2 minutes
• Place cupcake wrappers in a cupcake pan and scoop the batter evenly into the wrappers, filling them about 2/3 of the way full.
• Bake at 350 degrees for 18-20 minutes, or until the top of the cupcake bounces back when you touch it.
• While the cupcakes are baking prepare the buttercream. In the bowl of a stand mixer, whip the butter and shortening until creamy, about 2 minutes. Add in the powdered sugar, apple juice concentrate, caramel sauce and salt. Beat on medium speed for about two minutes until the frosting is well-mixed.(should be smooth)
• Once the cupcakes have cooled, frost with prepared buttercream.
• If desired, before serving, top with apple slices and caramel drizzle. Refrigerate until serving time.
CopyCat Starbucks Pumpkin Spice Latte
• 1 1/3 cup water
• 1 1/2 cup sugar
• 1/3 cup pumpkin puree
• 1 1/2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 8 ounces milk
• 4 ounces strong coffee or espresso
• 2 tablespoons pumpkin spice syrup
• Whipped cream
• Pumpkin pie spice
• Simmer water and sugar in pan over medium heat, stirring occasionally, until sugar dissolves.
• Add spices and pumpkin puree and continue to simmer for 10 minutes, stirring often. Remove from heat and strain through cheesecloth or strainer.
• Allow syrup to cool, refrigerate in airtight container.
• Heat milk in microwave for 1 minute. Froth with blender or whisk.
• Pour syrup in bottom of cup and top with coffee and frothed milk.
• Topped with whipped cream and dusting of pumpkin pie spice.
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