There is no season I love more than the fall. The foliage, the flavors, the weather. I love spice cakes. And I love pumpkin flavoring. And I love love love penuche frosting ever since one of my patients made me a spice cake with penuche frosting. So when pinterest told me about a pumpkin spice cake using a gluten free spice cake mix, I was in heaven. It is simple and yummy, and the mix is Gluten Free, Dairy Free, Corn Free, Soy Free, Casein Free, Potato Free, Tree nut free, and Peanut free. Matt could tell you, I got pretty obsessed with finding this mix. I ordered it online from vitacost.com (where it was cheapest- for about $5). But I SO wanted to make it for bookclub in two days, so I also had to find it in a store. The closest store was in Shrewsbury, PA. I live in Westminster, so about 40 minutes away. (They also carry them in some Giants, Food Lions, etc, but none near me). I call Saubel’s before I go, just to make sure it isn’t a wasted trip. They also had a lot of other mixes, so I was glad I went, more reviews on those later. It was about $7 in store.
Here we go:
It makes a lot of cake, more than most GF mixes.
Here is the final product:
Here is the recipe: http://whatsfordinner-momwhatsfordinner.blogspot.com/2012/11/pumpkin-spice-cupcakes-and-giveaway.html
I used a different icing recipe than she recommends, a penuche frosting from pinterest.
The cupcakes were fabulous, very well liked by all. Almost everyone said, “wow these are really good and moist, and what a good spice flavor.” They were the right amount of pumpkin and spice for me, and many others. The icing did something very weird though the next day… Not sure what happened. The cupcakes may have been still warm from baking, or it may have been the icing was too thin, but got very runny the next day. It didn’t ruin the cupcakes thank God, but the appearance was far from perfect the next day, however, quite delicious still.
I would ice only RIGHT before I serve them next time. I see this being a repeat recipe for Thanksgiving!!