Another tasty, Fall treat! Gingerbread Cupcakes with Penuche Icing! The recipe for the cake actually comes from a Pampered Chef recipe book from the year 2000! You will be amazed at the combination of ingredients used to make this moist, spicy, and yet, light cake! The Penuche Icing is my addition to these delightful cupcakes. Don't let the name of this delicate icing scare you; just follow the directions and you can make a rich maple tasting icing that can be used on many different cakes! You will impress your friends, family, co-workers or even your Pharmacist, Hairdresser or your child's teacher! I love surprising those that help me in so many ways!
1 can solid pumpkin
1/3 c. Molasses
2 Tbls. Pumpkin Pie Spice
1 Pkg. German Chocolate Cake Mix
Combine pumpkin, molasses, eggs and spices; mix until creamy. Add cake mix and mix until well blended.
Pour into greased bundt; bake at 350 for 40-45 minutes. Cool before removing from pan. For cupcakes, divide evenly between 24 regular baking cups; bake for 18-20 minutes. For jumbo baking cups, the yield will be 18 to 20 cupcakes. Cool before frosting. Without the extra calories from the icing, a serving of this cake is very light, yet so moist!
In a small saucepan melt 1/2 cup butter; stir in 1 cup packed brown sugar. Cook and stir until bubbly. Remove from heat. Add 1/4 cup milk; stir until smooth. Add 3 1/2 cups powdered sugar; beat until spreading consistency. If icing becomes too stiff, add 1 teaspoon hot water to pan and stir until well combined.
If you have any Penuche Icing left over, after icing your cake, pour into a small dish. It will harden and become fudge-like! Cut into bite-size pieces and watch it disappear!