Last weekend was a fundraiser for the Greyhounds of Shamrock. We took Opie and he showed off his festive new bandanna.
He had a great time playing with all of his friends.
We had pizza and a raffle to raise money for the foundation. I brought Pumpkin Spice Cupcakes for the people. They were a huge hit!
I've already gotten requests for the recipe. :-)
So here it is!
Pumpkin Spice Cupcakes
Modified from Betty Crocker
1 box Betty Crocker Super Moist French Vanilla cake mix
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
1 1/2 teaspoons pumpkin pie spice
Preheat oven to 350 degrees F. In a large bowl, mix together cake mix, pumpkin, water, oil, eggs and spice. Beat for about 2 minutes until completely combined. Divide batter evenly among muffin cups. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool completely before adding frosting.
About 4 cups confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla
1 teaspoon cinnamon
2-3 tablespoons milk
pinch of salt
In a large mixing bowl, cream butter until smooth. Add in 1 cup sugar, mix well. Add in another cup sugar, vanilla, cinnamon, and salt. Mix well. Add in 1 cup of sugar and 1 tablespoon milk. Finally, add in remaining sugar and milk and blend well.
**NOTE: If the icing is not the consistency you like, add more sugar or milk a small amount at a time.