Tuesday, September 21, 2010

Pumpkin Cream Cheese Frosting

Yes, all my dreams have just came true. Pumpkin+cream cheese=frosting. Come on now, this is nuts! Oh boy I don't think nuts ever tasted so good.. Wait, WHAT?! So not true, I love pecans, almonds, cashews, all nuts are tasty ;)

Before making the chowder, I made some chocolate cupcakes using Betty Crocker triple chocolate fudge cake mix. I never understood why people always get upset over people who use cake mix. When you're in a rush, don't have all the ingredients needed for a cake from scratch, why not? I always have boxes of cake mix in the house. You never know when you'll need one! I change my ingredients up a bit. Using buttermilk instead of water, 4 eggs, and 1 stick of butter instead of oil, bake as directed on package and there ya go. Makes a really great cake, and no one will even know you didn't make it from scratch! So ha, in your face you cake mix snobs.

I found a few frosting recipes that looked promising, but I didn't have unsalted butter, and frankly I didn't even think the frosting would need it, the cream cheese and pumpkin would be fine all on it's own. So, I just mixed it up, hoping it would turn out well. Go figure, Tasha being the one to just throw things in a bowl and hope for the best. That's what I do! Grab life by the horns and go with it :D

Pumpkin Cream Cheese Frosting frosts 24-30 cupcakes
1 8oz package cream cheese, softened
1 8oz package neufch√Ętel cheese, softened
1 C pure pumpkin puree
2 TS vanilla
1 TS cinnamon (or more if desired)
2-3 C powdered sugar, or more is desired

Cream together the cheeses, and pumpkin until thoroughly combined. Mix in the cinnamon and vanilla. Add the powdered sugar one cup at a time until you have reached desired sweetness. Beat until light and creamy. Chill until ready to use, and frost on COMPLETELY COOLED cupcakes/cake/etc.

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