It's fall, y'all! And living in Louisiana with my thermometer reading 91 degrees as I type this, it doesn't exactly feel like fall to me. So as I made my usual Monday grocery trip, I decided I'd get the ingredients for a new fall treat. My husband's favorite cake flavor is "spice" (what even is that? I guess it means like a pumpkin spice flavor?), but it is actually a really nice fall flavor, so I decided to make that. I've also been spying several salted caramel buttercream recipes on Pinterest, but they all have like 10 ingredients and involve making your own caramel, which I've never tried to make myself before and was scared to burn it. So I made a little cheat recipe, and combined with spice cupcakes, it is SO delicious and tastes like fall in a cupcake! And super easy, too!!
Spice Cupcakes:
1 box of Duncan Hines spice cake mix
1 1/3 cup whole milk
1/2 cup vegetable oil
4 large eggs
-Mix and bake like you would normal box mix cupcakes. 15 mins at 350 degrees.
Salted Caramel Buttercream
2 sticks salted butter, softened
2 cups powdered sugar
1/2 cup caramel topping (I used Hershey's, I found it by the chocolate syrup)
-Beat the sticks of softened butter on medium, turn mixer to low and slowly add in the sugar. Scrape sides of bowl and mix on medium until combined. Stir in the caramel topping and beat for 2 mins until fluffy.
ENJOY!
-Beth
