I could tell you what I made for dinner tonight, but I think this is a lot more exciting:
I’ve had these cake mixes in the back of my pantry for at least a year, maybe longer. I’ve known in the back of my mind that they were going to expire soon and that I needed to use them. Today when I got home from work I thought, “I want cupcakes.” And so I made some.
I started with a butter pecan cake mix. I mixed and baked it according to package directions, except I used Bob’s Red Mill egg replacer instead of eggs. I ended up with 24 cupcakes. Then I topped them with maple buttercream and toasted chopped pecans.
I haven’t used a cake mix in forever! The problem with cake mixes is that they make TWENTY-FOUR cupcakes. This Homemade Household only contains has TWO people. Although I can put away cupcakes like nobody’s business, I don’t think I could down 12 before they went bad. But maybe I underestimate myself….
I decided to put 12 of the cupcakes in the freezer for another time. Then I made the following recipe for maple buttercream while the pecans toasted over low heat in a dry skillet.
Maple Buttercream Frosting
Enough for 12 cupcakes
1/4 cup butter or margarine, at room temperature
2 cups powdered sugar
2 tbsp pure maple syrup
1 tbsp milk, any kind
Beat butter until soft. Add powdered sugar one cup at a time until mixture is crumbly, scraping sides of bowl as necessary. Add 1 tbsp maple syrup and 1 tbsp milk. Beat to combine. Add second tbsp maple syrup. Beat to combine. Beat on high speed until smooth and fluffy.
Frost cupcakes with a small offset spatula or a spoon. Top with toasted pecan pieces.
Only 10 cupcakes left after Benzo and I each had one:
I wonder how long they will last. My guess is they won’t make it past Saturday. At the latest.